The Cutting Room

The thousand years seeds prepared in a delicious pesto “vegan ragout” of seasonal fresh vegetables

Salad: fresh mesclun salad with roasted beets, warm goat cheese crostini, balsamic vinegar

Mesclun greens, blue cheese, cranberry’s and spicy tabasco dressing

Tzatziki, pine nuts hummus dip, white bean dip, artichoke dip, grilled pita bread

Grilled seasonal vegetables, complemented with lemon zest infused olive oil, reduced balsamic vinegar and artisanal bread stick

Duck or pork rillettes, country pate, saucisson sec, rosette, prosciutto, celeriac, country baguettes, cornichons, whole grain mustard.

Tzatziki, pine nuts hummus, white bean dip with hungarian smoked paprika, artichoke deep, pita bread, cucumbers chefs dedicated to making this plate very authentic, to transport the guests straight to the mediterranean.

Home made spicy lamb meatball, traditional mediterranean chicken meatball and an “old fashion “traditional meatball.

Traditional french fries, sweet potato and kamikaze fries (spicy wasabi mayo and green onions topping) served with assorted flavored mayonnaise.

Our delicious 10 oz grass feed black angus signature dish. Slab of fresh cut candied “nueskies” apple wood smoked bacon, crispy shallots rings topped with a melted gruyere cheese. Totally decadent!

A traditional louisiana pulled pork served on a warm po’boy bun freshly baked

Served seasonal sautéed vegetables with a vegan tomato provencal stew

With spicy remoulade and homemade “chips”

Shallot confit, herb and ginger cider crème fraiche, baby arugula, finished with a drizzle of port wine reduction

With creamy celeriac and warm country bread toast