Elizabeth Restaurant

with roasted shallot balsamic vin

with asiago cream reduction English peas and toasted pecans

with seared rustic polenta and thyme butter

with parmesan potato croquets and stout demi

with butternut squast and potato gratin and a mustard cream sauce

with a parsnip puree, local cabernet reduction and beet ribbons

with a warm chickpea salad and butter emulsified pan jus

with a warm purple potato salad and applewood smoked bacon and shallot demi

with rich cream cheese icing and hamilton farm caramel sauce

with raspberry coulis and creme anglaise

with Elizabeth's blueberry biscuits and chantilly cream

with lime citrus shortbread