This Week

 

TUESDAY, NOVEMBER 13TH

LITTLE GEM LETTUCE, CITRUS &
HOT SMOKED MAPLE SALMON SALAD

Ruby Red Grapefruit & Cara Cara Oranges,
Oil Cured Black Olives, Cucumbers,
Radish & Horseradish Leek Vinaigrette

 

RUBY’S CURRY CHICKEN WITH PINEAPPLE RAITA
AND GRILLED NAAN BREAD

Roasted Cookstown Greens Purple Haze Carrots, Kaffir Lime Butter,
Jeweled Basmati Rice with Sultanas and Crispy Shallots,
Aloo Masala, Ohme Farms Fingerling Potatoes with Mustard Seeds,
Curry Leafs, Turmeric, Ginger & Peas

 

GUNN’S HILL ARTISAN CHEESE, “FIVE BROTHERS”
Pink Peppercorn Fennel Jam with Rosemary Honey

 

CARAMEL APPLE CHEESECAKE
Cinnamon Whipped Vanilla Cream

 
 

WEDNESDAY, NOVEMBER 14TH

BIBB LETTUCE & WATERCRESS SALAD
WITH GINGER ROASTED PEARS

Pickled Beets, Caramelized Onion Dip, Olive Oil &
Herb Baked Pita Crisps & Toasted Pumpkin Seeds

 

HONEY AND BOURBON GLAZED HAM
Cheddar Scallop Potatoes with Caramelized Fennel,
Brussels Sprout Leaves with Chorizo And Toasted Almonds,
Roasted Squash with Mint And Toasted Pumpkin Seeds

 

GUNN’S HILL ARTISAN CHEESE, “FIVE BROTHERS”
Carrot Marmalade with Warm Olives & Orange Honey

 

HONEY CRISP APPLE UPSIDE DOWN CAKE
Toffee Caramel & Spiced Walnuts

 
 

THURSDAY, NOVEMBER 15TH

ROASTED BEET, APPLE & BUTTERNUT SQUASH SALAD
Arugula, Radicchio, Walnut Pesto, Parmesan Cheese
& Cranberry Honey Cider Vinaigrette

 

HERB ROASTED CHICKEN WITH LEMON AND GARLIC BUTTER
Polenta with Mushrooms and Herb Mascarpone,
Squash with Sweet Italian Sausage, Sage & Grana Padano,
Roasted Cauliflower with Capers, Raisins And Toasty Breadcrumbs

 

STONETOWN CHEESE, “AMAZING GREY” GRUYERE STYLE
GOAT’S MILK,

Boreal Berry Farm Haskap Berry Jam, Spiced Maple Walnuts

 

RUBY’S PUMPKIN PIE
Maple Caramel Sauce and Vanilla Whipped Cream

 
 

FRIDAY, NOVEMBER 16TH

FOGO ISLAND SHRIMP LOUIS SALAD
Sleger’s Greens, Top Tomato Farm San Marzana Tomatoes,
Green Goddess Aioli, Cucumber,
Radish & Lemon Parlsey Dressing

 

PAN SEARED KOLOPORE SPRINGS TROUT,
ARUGULA, APPLE & CRISPY PARSNIPS

Chili Honey Glazed Carrots with Maple Miso Lemon Butter,
Cornbread, Sausage and Pecan Stuffing,
Broccolini with Nutmeg And Gruyere

 

BACK FORTY ARTISAN CHEESE, “FLOWER STATION”,
EWE MILK

Boreal Berry Farm Haskap Berry Jam, Spiced Maple Walnuts

 

CHEF LORA’S CHOCOLATE CAKE
Coffee Cream Cheese Frosting and Skor Bar Crumble

 
 

SATURDAY, NOVEMBER 17TH

RUBY’S CAESAR SALAD
Hearts Of Romaine, Baby Kale, Cranberries, Parmesan Cheese, Bacon,
Scallion And Caramelized Onion Dip, Sourdough Herb Croutons,
Lemon Dijon Dressing

 

LEMON GARLIC MARINATED FLANK STEAK,
MUSHROOM RED WINE SAUCE

Rigatoni with Creamed Cauliflower, Sage, Ricotta & Pecorino,
Thyme Roasted Butternut Squash with Brussel Sprout Leaves,
Tuscan Kale & Spinach, Confit Shallots,
Chilies And Almonds Butter

 

STONETOWN CHEESE, “HOMECOMING”,
SWISS STYLE COW’S MILK

Cranberry Roasted Citrus Relish

 

PUMPKIN SPICE CHEESECAKE
Dark Rum Maple Caramel & Candied Pumpkin Seeds