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….