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And melted leek custard with caviar toast.
Micro arugula greens.
Champagne sweet corn cream.
Vermont pheasant quenelles.
With carrot, coconut, ginger essence and fried lotus chips.
In a roasted tomato and saffron broth, rouille drizzle.
With macomber turnip puree and heirloom apple butter.
White bean, red pepper, chorizo and basil ragout.
In a wild mushroom and shaved truffle broth.
Toasted quinoa and charred onnion cream.
Caramelized shallots and salsify "nella padella"
With red kuri squash cannelloni.
Sauteed swiss chard and braised garlic.
New England elderberry, red wine compte and braised hearty greens.
And seared duck breast over black barley and poached cape cranberries.
Soft blue cornmeal polenta filled baby pumpkin.
Syrah butter and black trumpet mushrooms.
Cabbage and appenzeller cheese filled, crispy pork wood fired.
Cardamom and cumin rubbed, roast squab creamy ruby crescent potatoes.
Parmesan cheese and tuscan gnocchi.
Tartar and charred carpaccio, crispy potato cake and jerusalem artichoke aioli.
Over rice flan, charred baby bok choy cabernet, lobster broth.
Black lentil ragout, crispy bacon and black currant sauce.
With soft whipped potatoes, horseradish onion cream, meritage soup.
Nova Scotia loganberry jam.
With juniper poached seckle pear and toasted walnut bread.
With grilled baguettes and black mission figs.
Moro orange, buttermilk panna cotta, lemon meringue tart and lime pudding cake.
Moro orange, buttermilk panna cotta, lemon meringue tart and lime pudding cake
Cape cranberry brulee, red currant bread pudding and sugar plum pithivier.
Dense dark chocolate decadence tart, milk chocolate soup with minted mars.
Hazelnut cake with banana caramel, pecan, pumpkin parfait and toasted walnut baklava.
Menu for Intrigue Cafe provided by Allmenus.com