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THE GLEANER |

RESTAURANT WEEK GUIDE

| NOVEMBER 10-18, 2017

21

APPETISERS

Home-made

Marinated Salmon Gravlax

With misticanza leaves, quail eggs,

and cherry tomatoes drizzled with

dill honey vinaigrette.

Warm Brie, Garlic Butter French Baguette,

Thyme Honey Citrons

Fresh misticanza from our organic garden,

passion fruit dressing.

SOUP

Sea Urchins & Shrimp Bisque

Scotch-bonnet scented crostini.

SALAD

Roasted Beets & Quinoa Salad

Fresh arugula from our organic garden,

heirloom tomatoes confit, balsamic

reduction, orange herb vinaigrette

(Vegetarian Choice).

MAIN COURSE

Porcini & Wild Mushrooms

Ragout Potato Gnocchi

Roasted black pepper,

Camembert cheese fondue.

Grouper Vecchia Palermo

Wild caught grouper fillet, olives, capers,

stewed in light basil cherry tomato sauce,

Pinot Grigio wine-infused garlic ciabatta.

Free-Range Supreme of

Chicken Cordon Bleu

Herb-marinated Frenched chicken breast,

Champagne beurre blanc, creamy mashed

potatoes, glazed baby carrots.

Fusion Porketta Arrosto, Jerk Garlic

Potatoes, Rosemary Cocoa Bread, Sautéed

Spinach from our Garden

Garlic, fennel-infused roasted pig cooked to

perfection.

DESSERT

Tryall Tiramisu

Tryall Homemade Sorbets

THETRYALLCLUB

Sandy BayMainRoad, Hanover

Tel: 956-5660

Sea Urchins &

Shrimp Bisque:

Scotch bonnet-

scented crostini.

EPICUREAN: $4,300

Price includes choice of appetiser,

main course and dessert. Beverages,

GCT and gratuity additional.