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New Years Eve & End of Year Celebration Dinner

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New Years Eve & End of Year Celebration Dinner New Years Eve & End of Year Celebration Dinner December 31 2020 -January 2, 2021 Hattiesfarmtotable.ca 250.597.0060 A celebratory glass of bubbles — kusshi oyster, sheringham gin, caviar, shiso mini dungeness crab roll salmon gravlax, tarragon crème fraiche, rugbrod FIRST COURSE beets and burrata, walnut, winter truffle or foie gras torchon, quince, hazelnut, brioche SECOND COURSE fuzi, leek, alba truffle MAIN COURSE sablefish, turnip, pear, trumpet mushroom, chicken velouté or veal striploin and sweetbread, chanterelle, parsnip, tonka bean jus — PALATE CLEANSER — DESSERT Saint Honore tart, cream puff, chiboust pastry cream, pears, vanilla $120 per person (tax and gratuity excluded) Allergies & Dietary Restrictions can be accommodated with advanced notice. Reservations are required and can be made though our online reservation system. Gift Certificates are exempt for these special services. Three course dinner FIRST COURSE beets and burrata, walnut, winter truffle or foie gras torchon, quince, hazelnut, brioche MAIN COURSE sablefish, turnip, pear, trumpet mushroom, chicken velouté or veal striploin and sweetbread, chanterelle, parsnip, tonka bean jus DESSERT Saint Honore tart, cream puff, chiboust pastry cream, pears, vanilla $80 per person (tax and gratuity excluded) Allergies & Dietary Restrictions can be accommodated with advanced notice. Reservations are required and can be made though our online reservation system. Gift Certificates are exempt for these special services. Did you know? Kusshi oysters: These popular oysters are grown in Baynes Sound on Vancouver Island. The Kusshi is a petite beige-and-white oyster. Shiso: a herb in the mint family. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several forms, as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled. Gravlax: is a Nordic dish consisting of salmon that is cured using salt, sugar, and dill. Rugbrod: Rugbrød is a very common form of rye bread from Denmark. Torchon: “Torchon” means “dish towel” in French, since the foie gras was traditionally wrapped tightly in a towel for cooking. You may see torchon wrapped in a towel, or muslin, to make that historical connection. Fuzi: is a traditional Istrian pasta from Croatia and Slovenia. Veloute: A velouté sauce is a savory sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine. Sweetbread: culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or gut sweetbread), typically from calf (ris de veau) and lamb (ris d'agneau). Tonka Bean: from the flowering tree in the pea family, Fabaceae. The tree is native to Central America and northern South America.Its seeds are known as tonka beans (sometimes tonkin beans or tonquin beans). They are black and wrinkled and have a smooth, brown interior. They have a strong fragrance similar to sweet woodruff due to their high content of coumarin. Saint Honore: a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus, Bishop of Amiens. Chiboust pastry cream: Crème chiboust is a crème pâtissière (pastry cream) lightened with italian meringue. It can be flavoured with vanilla, orange zest, or liqueurs. It was supposedly created and developed in 1847 by the pastry chef M. Chiboust of the pastry shop that was located on the Paris’ street Rue Saint-Honoré. .
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