Highwood Dinner Menu
Winter/Spring 2007
Appetizers
Smoked salmon Charlotte
filled with crab and celeriac remoulade on pickled beet
Wild mushroom and fresh herb ravioli
with caramelized salsify and Romano shaving
Warm French camembert cheese
on a sweet onion and Kalamata olive focaccia bread,
tarragon scented tomato and rhubarb chutney
Woodstone escargot “Marseillaise”
with braised fennel and Pernod sauce
Soups
Two daily student creations
Your server will provide you with the details
Salads
Organic greens in crispy phyllo basket
with maple glazed butternut squash and pumpkin seed vinaigrette
Tossed Romaine lettuce in lemon and roasted garlic dressing
topped with Blue Ermite cheese and mushroom “à la Grecque”
Main Courses
Milk-fed veal medallion with tiger prawn
sweet garlic and white wine sauce
Roast Brome Lake duck breast
served with dried fig and juniper jus
Grilled “Sterling Silver” striploin
sautéed mushroom trio and classic Bordelaise
Seafood Bouillabaisse
in saffron and tomato broth, garlic rubbed baquette and classic “Rouille”
Rack of lamb in Moroccan couscous crust
mint-infused jus and roasted pistachio
Daily feature
a reflection of the student’s creativity….
From the Wood Stone
Roasted Peking style pork tenderloin
sweet potato, leek and coconut milk tart with lemongrass jus
Roast spring salmon fillet in Panko citrus crust
Bourbon and vanilla beurre blanc
Desserts
Select from our array of sweet temptations….