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
Share This Post