Good Friday
Feature Menu
Cocktail Feature
THE APRICOT BLOSSOM
1oz Collective Arts Artisanal Gin, 1oz Bols Apricot Brandy, honey simple syrup, lemon juice, egg whites, baby’s breath, dried lemon
$14.25
Food
STIEGL BATTERED HADDOCK SANDWICH
lemon caper remoulade, savoy salad, dill pickle
$22.00
SEAFOOD CHOWDER EN CROÛTE
spring peas, asparagus, leeks, potato, tarragon velouté, golden puff pastry
$34.00
Dessert
LEMON MERINGUE TART
lemon curd, shortbread pastry, toasted meringue, blueberry compote
$12.00