Gilmore's

Snails in a garlic, hazelnut, and champagne butter sauce served in a puff pastry shell

Grated fresh truffle on creamy arborio rice.

From humanely raised ducks on grilled pineapple with truffle sauce.

Lobster bisque flavored with scotch, served tableside with shrimp and scallop garnish.

The chef's seasonal creation

Scallops gratineed with wine, garlic and herbs.

Halibut with pistachio crust, lemon buerre fondue.

Slow braised lamb shank served over cous-cous with a rich lamb sauce enhanced with garlic, tomatoes and mushrooms

Crab cake made with lump crab meat, shrimp mousse and scallions, lemon beurre blanc.

Pan seared loin of venison on celeriac mousse, peppercorn sauce.

Breast of chicken with truffled mushroom duxelle, wrapped in puff pastry, sauce perigourdine.

The butcher's tenderloin pan seared hanger steak with horseradish flavored hollandaise

Sauteed calf liver with shallot sherry vinegar sauce, tempura fried shallot rings

With procini foam seasonal mixed greens

With truffle pomme puree marjolaine

Puff pastry rounds filled with hazelnuts and chocolate, on hazelnut creme anglaise

Chocolate chiffon ckae soaked with rum syrup, chocolate buttercream icing

Chocolate rum espresso biscuit topped with roasted banana ice cream, chocolate coconut sorbet and toasted meringue, drizzled with chocolate sauce

Croissants soaked in maple cream, baked and topped with tahitian vanilla ice cream, vwarm caramel sauce and bacon prafine

Served inside a hand-blown sugar apple a work of art

White chocolate new york style with a graham cracker crust, raspberry coulis

Creampuffs filled with vanilla cream and drizzled with warm chocolate sauce

Five different cheeses from around the world served with raisin pecan bread and fresh fruit

Made by frank, always changing

Round sponge cake soaked in orange syrup served with tahitian vanilla ice cream, topped with candied orange zest