Sample Menus
Ashland Food and Wine Classic (2007)
- Cumin dusted scallops, sweet corn risotto, crispy leeks, chive oil
- Smoked steelhead salad, watercress, pear, fennel, blue cheese crostini, walnut dressing
- Roasted lamb loin, celeriac rosti, butternut squash ravioli, wild mushrooms
- Caramelized pear tatin, lime sour cream, crystallized ginger, chocolate sauce
Ashland Food and Wine Classic (2008)
- Wild mushroom and truffle risotto, baby artichoke tempura, chive oil
- “Soup and Salad” fennel veloute, lemon oil and crab, micro green, hazelnut dressing
- Pan fried duck breast, creamed cauliflower, pear and cherry chutney, duck jus
- Lemon and chocolate tart, raspberry compote
Other competition dishes:
- Potato scaled cod, sun choke bacon puree, rainbow chard, leek sauce
- Cod “Crispy and Soft” pan seared, rosti, caper gremolata-poached, ratatouille, basil foam
- Sturgeon “Crispy and Soft” pan seared, rosti, curry foam-poached, parsnip puree, apple chutney
- Wild mushroom, bacon, poached egg, béarnaise sauce, crostini
- Roasted sturgeon, lemon linguini, fennel confit, blackberry ginger jam
Appetizers:
- Tuna tar tare, lime crème fraîche, green onions, sweet soy
- Heirloom tomato, mozzarella, avocado, basil dressing
- Crab, pink grapefruit jelly, ginger dressing
- Prawns, chorizo, linguini, fried chilies
- Char grilled squid, micro greens, chipotle lime dressing
- House made gravlax, grain mustard dressing
- Bacon wrapped seared scallops, puy lentils, root vegetables, curry foam
- Chicken liver parfait, rhubarb ginger chutney
- Rilette of rabbit, cauliflower piccalilli, micro greens
Salads:
- Asparagus, blood orange, greens, saffron dressing
- Caesar salad, white anchovies
- Roasted beets, goats cheese, mache, lime dressing
- Tuna niciose, quail eggs, green beans, fingerling pots, black olive dressing
Soups:
- Parsnip soup, apple chutney, curry oil
- Fennel soup, basil lemon oil
- English pea, pancetta, mint oil
Entrees:
- Duck leg confit, marquez butter bean cassoulet, sage jus
- Rump of lamb, nage of beans, tomato puree, rosemary jus
- Chicken breast, wild mushroom farce, caraway cabbage, roasted yams, thyme jus
- Pancetta wrapped rabbit loin, potato puree, mustard sauce
- “Surf and turf” Flat iron steak and oyster fritters, succotash
- Roasted pork loin, apple wood bacon, potato puree, leeks, morel cream
Fish:
- Pan seared halibut, olive oil mash, roasted cherry tomatoes, gremolata
- Tandoori spiced halibut, cucumber rajita, roasted fingerlings
- Bourbon glazed salmon, cilantro polenta, jalapeno ponzu reduction
- Mixed grill of salmon, scallop, shrimp, baby fennel, sauce vierge
- Roasted monkfish, citrus crust, braised endive, fava bean, lemon buerre blanc
Vegetarian:
- Twice baked goats cheese soufflés, spinach, grain mustard sauce
- Savoy cabbage ball, spiced quinoa, roasted shallots, onion cream
- Asparagus, squash blossom tempura, mint and lemon risotto
Desserts:
- Pimms Peach Melba, vanilla bean ice cream
- Cherry clafouti, sour cream
- Banoffie pie
- Lemongrass and lime leaf crème brûlée
- Chocolate soufflé and white chocolate custard