As seasons change, so do menus, especially when you source local produce like we do. For winter 2014/2015, we’ve added 9 fresh items to our already-acclaimed dinner line-up. It’s not an easy process because when one’s added, often times another has to be ‘retired’.
“The colder season is the time for seeking comfort an warmth” says Chef de Cuisine Rob LeClair. “These are the days as cooks, that we love to spend in the kitchen. Canning the last of the harvest, tending to braises and developing flavours over time”
His favourite is the Braised Rabbit with Parsnips folded into tender fettuccine and topped with crisp pancetta and in the truest sense, comfort.