Thursday September 24
5:30pm-9:30pm
$185 per person
Passed Hors D’Oeuvres
DC grown beetroot arancini with dill and lemon pesto aioli
Cucumber and bocconcini cheese with basil dressing
DC grown tomato gazpacho shot with garlic sourdough crouton
To Share
Crudite platter with seasonal hummus
Sourdough country loaf with sundried tomato and basil butter
Appetizer
DC corn puree soup with burnt poblano pepper and cilantro chutney, roasted corn kernels and chile de arbol oil drizzle
Main Course
Crispy Ontario pork belly with DC honey and adobo glaze and roast apples
Roast Ontario Picanha with charred salsa verde
Charcoal grilled Ontario trout fillet with herb and mustard butter
New potatoes with garlic and parsley
Kabocha squash with sage and pine nuts
Seared cabbage with miso butter
Dessert Box to Go
Chef Rob’s butter tarts
Anna Mae’s DC peach doughnuts
Chocolate and nut mini tart