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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.