Van Geest Bros. Petals & Plates Menu – April 14, 2018

We have exciting news!  Executive Chef Jan-Willem Stulp, from the Grand Oak Culinary Market, has just released his menu for the April 14th Van Geest Dinner.  Here is what we will be having:

Course 1:
Organic Baby Greens, Floral petals, Cold-Smoked Veal Carpaccio, and Lemon & Lime Aioli, with Sourdough Crisps

Course 2:
French Tartelette of Caramelized Shallots and Spring Onion, with Goat’s Cheese and a Apple/Beetroot Remoulade

Course 3:
Rolled Turkey ‘Steak’, with Wild Mushrooms, Aged Cheddar and Sage, on Oven-Baked Yukon Potato Terrine, in a Truffled Cream

Course 4:
Rose-Scented Panna Cotta of Whole-Ontario Milk, with Ice-Wine Berries and Crushed Meringue

*A vegetarian option is available, please contact us for details

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