Moose's Menu

bloody mary oyster shooter, classic mignonette and cocktail sauce

pickled cherry tomatoes, cucumber and parmesan croutons

chilled hearts of romaine, shaved parmesan and anchovies

haricot verts, toasted hazelnuts, verjus and orange dressing

red pepper coulis, pesto oil and micro greens

American kobe beef puffs, huckleberry compote and upland cress

foraged mushrooms, white truffle foam and porcini dust

manila clams and winter stewed tomatoes in a saffron broth

manila clams and winter stewed tomatoes in a saffron broth

braised short ribs and cipollini onions

a trio of mushrooms and shaved parmesan

rock shrimp, white beans and rosemary

zinfandel braised brisket, seasonal squash and fried pumpkin seeds

braised lentils, shaved brussels sprouts and smoked paprika

roasted new potatoes, bacon and an herb butter sauce

canadian bacon spoon bread, riesling braised red cabbage and marsala jus

toasted garlic orzo, broccoli raab and picholine olive sauce

polenta fallen souffle watercress salad and peppercorn jus

potato gnocchi, broccoli, baby carrots and chanterelle demi glace

semi-firm goat cheese with hints of hay

bold and creamy cow's milk cheese coated in grape must

a rich Spanish blue

dry aged goat's cheese

semi-dry sheep's milk cheese with a smooth finish

ginger cream and candied pecans

sage shortbread

espresso praline ice cream

chocolate espresso mousse, frozen mascarpone espresso mousse and mocha custard