| Rocoto Panache |
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sturgeon and corvina accompanied by cassava chips and oven baked butternut squash squares. |
| Sustainable Seafood South America Panach |
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a delightful sturgeon and corvina paired with sweet potato foam and black rice gel. |
| Green House Panache |
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sturgeon and corvina with a perfect serving of malabar pearls and saffron rice pillows. |
| Trio Panache Flight |
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satisfying samples of all three panache. |
| Moqueca |
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exotic brazilian style bouillabaisse with sea food. |
| Honeydew And Peach Soup |
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scented with port wine and topped off with house made turkey bacon. |
| Roasted Organic Heirloom Tomatoes Soup |
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beautifully garnished with toasted seeds and micro greens. |
| Rainbow Spaghetti Squash Salad |
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with pistou and rabbit confit. |
| Green House Salad |
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green house farmer's choice of red giant mustard lettuce, malabar, wasabi leaves, and lola rosa lettuce, topped with a truffle vinaigrette, cocoa, vanilla, almond powder, crunchy candied lemon zest. |
| New Brunswick Island Lobster Salad |
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braised fennel lavender infused oil and a lychee vinaigrette. |
| Tabouleh Middle Eastern Fresh And Ancient Grain Salad |
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brown quinoa, barley, lavender infused oil and coconut air. |
| Organic Farm Grown Heirloom Tomato Salad |
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mango kiwi relish, yellow beats and chicken sous vide apple vinaigrette. |
| Rustics Mussels |
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p.e.i. mussels, exquisite organic heirloom tomatoes, corn, house bacon and a dash of bourbon. |
| Caspian Sea Mussels |
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p.e.i. mussels, sturgeon with organic heirloom tomatoes and finished with creamy soy milk. |
| Ostrich Carpaccio |
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enticing lavender infused olive oil, brandy rosemary infused cantaloupe and honeydew melon, finished with baby lime bean tomatoes and cucumelons. |
| Mother Earth's Blossoms Lobster Cake |
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tossed new brunswick lobster, cous cous with dried fruit, and a coconut, saffron, and peach coulis. |
| Oh! Octopus |
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tasty black radish tempura and a carrot ginger coulis and a cloud of coconut pineapple tea and lemon grass |
| Old World Style Coated Halibut |
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mouthwatering nantua sauce, russian kale and farrotto lemon grass and saffron. |
| Grilled Sturgeon / Cobia Tapenade |
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sturgeon/cobia topped off with a tapenade, beet parfait with toasted seeds, dried fruit gastrique, and rice pudding with shaved black truffles |
| Ostrich Loin |
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farm raised, pan seared ostrich with sweet potato spaetzle, infused with lavender water, mandarin tempura and finished with mango, fig and port reduction. |
| Organic Stuffed Pheasant |
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roasted pheasant stuffed with butternut squash and fennel puree, served with creamy polenta, baby squash, and finished with apricot fig gastrique. |
| New Zealand Lamb Chop |
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with a rich three pepper jelly and cilantro puree. |
| Swordfish Topped With Foie Gras |
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served with crispy polenta, tropical fruit relish, three fruit relish, three pepper jelly, foie gras, baby kale, mango sauce with shallots and cilantro |
| 60 Days Dry Aged Wagu Rib Eye |
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savory sundried tomatoes risotto, roasted baby squash and rocoto peppers, with an espresso cabernet reduction. |
| Purple Truffle Pizza |
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delicious purple crusted dough with fontina cheese, black truffles, and caramelized onions. |
| Butternut Squash Pizza |
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a crispy crust sauced with a butternut squash puree and fontina cheese. |
| Fruit Pizza |
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fennel puree oven baked with an array of fruits and drizzled with honey and toasted. |
| Green House Pizza |
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a delectable green dough smothered with our house made tomato sauce forested with lila rosa, malabar, cranberry hibiscus, and red giant mustard lettuce. |
| Butternut-Squash Kurobuta Bacon Cheesecake |
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butternut-squash cheesecake with a twist of home cured kurobuta bacon, blueberry mint coulee, rosemary peach ice cream and pistachio tutiles |
| Trio Delight |
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trio of fruit and herb ice-creams, cherry and mint, fig and thyme, rosemary and pear, complimented by crunchy and delicate tutiles. |
| Mystique Heirloom |
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heirloom tomato confit, filled with granny smith apple strudels, topped with butternut squash chantilly and caramelized hawaiian sea salt. |
| Panna Charm |
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all-spice bread pudding with toasted walnuts, cinnamon/nutmeg panna cotta, topped with coffee granite and finished with blackberry/raspberry coulee and chardonnay pear spheres |
| Lava Spill |
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flourless lava cake, vanilla bean ice-cream, light italian meringue and raspberry spheres. |
| Omelet |
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with an option of free range chicken eggs or ostrich eggs with a fruit compote |
| Scramble Eggs |
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with an option of free range chicken or ostrich eggs, accompanied with fruit compote and a saffron-peach coulis |
| Cheese Flight |
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with house sauce and fruit compote |
| Savory Crepe |
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filled with chocolate and bacon |
| Fruit Danish |
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topped with a poached free range chicken egg accompanied with a savory crepe, and a side of fruit compote |
