Fall Countylicious 2018

November 2nd to November 24th

 

$40 Three Course Fixed Menu

STARTERS

County Mushroom Velouté

A creamy soup of simmered Cloven oyster mushrooms and Waupoos Estates forged puffballs in a rich herbed cream base, black garlic, sage croutons

Waupoos’ Autumn Harvest Salad

Sweet roasted beets, and assorted squash, candied sweet potato puree, Highland Blue Cheese pimento, spiced maple and apple cider vinaigrette

Charcutier Board

Selection of locally sourced cured meats, in house preserves, chutneys, and pickles, grainy mustard, and red wine crostini

MAINS

Braised Lamb and Goat Gnocchi

Tender pillow gnocchi, braised Waupoos’ own goat and lamb, highland blue cheese, caramelized onion, demiglace reduction

Roasted Veggie Cassoulet

Maple roasted butternut squash steak, white bean ragout, heirloom carrots, sweet onion, Cloven black garlic, mulled red wine syrup (vegan available)

Braised Brisket and Cabbage Tender

Braised beef brisket, in a rich DeChaunac and roasted garlic reduction. Candied sweet potato puree, Vidal and caraway braised cabbage

County Catch Perch

Purple beet flour dusted local County Catch perch, sautéed Autumn potato veggie hash, brown buttered beans, preserved lemon aioli

DESSERTS

Cookies & Cream

Daily featured gelato, warm baked oatmeal and raisin Cookies

Caramelized Apple Crumble Cheesecake

Waupoos’ own caramelized Ginger Gold apple cheesecake, Black plum and Vidal syrup, roasted lemon cream cheese

Farmhouse Crème Brulee

Rich vanilla custard, torched rock sugar, feature compote

 

Our focus is Farm to Table – Using the freshest proteins and produce from our Estate. What we cannot harvest ourselves we source as locally as possible from our friends and neighbours. We try our best to accommodate allergies or aversions.