[V] = Vegetarian or can be made vegetarian [G] = Gluten Free [ HOLIDAY MENU ] ---- december 25, 12pm to 8pm ---- [ starters ] PUMPKIN BISQUE, v g maple gastrique, pepita granola, ginger chantilly [ 10 ] BABY SPINACH SALAD | V G marcona almonds, cranberries, grilled endive, supremes, vinaigrette of citrus supremes [ 12 ] BABY BEET SALAD wild arugula mousse, goat cheese croquette, golden balsamic vinaigrette [ 12 ] BRISTOL DIVER SALAD | G pumpkin brown butter coulis, pepita seed, pickled k&j apple [ 19 ] HAND ROLLED GNOCCHI | V kale pesto, italian tartufata, shaved parmesan [ 13 ] TORCHON EN CROUTE cured foie gras, puff pastry, k&j apple butter [ 16 ] HALF DOZEN RAW BAY OYSTERS | G chef's market selection, champagne mignonette [ 21 ] | sweets | EGGNOG PANNA COTTA | V, G brandy chantilly, spiced chocolate crumble [ 10 ] SWEET POTATO TART | V toasted marshmallow, pecans streusel [ 10 ] CHEF DE CUISINE EXECUTIVE CHEF [ Nate Lindsay ] [ Cory Seykoski ] Our Chefs are delighted to create any seasonally inspired dishes for your pleasure denotes that items on the dish are hand-picked directly from our organic garden [ mains ] SNAKE RIVER FARMS PORK SHORT RIB CASSOULET | G cannellini bean cassoulet, cider braised collard greens [ 36 ] SPICED LAMB CHOPS garnet yam bread pudding, brussels sprouts, spaghetti squash [ 38 ] BRIOCHE STUFFED TOLENAS FARMS QUAIL crimson lentils, winter root vegetables, huckleberry compote [ 34 ] BUTTERNUT SQUASH & LOBSTER RISOTTO | G, V maine lobster, pomegranate seeds, brussels sprouts, parmesan [ 32 ] SINGLE LINE CAUGHT GRILLED SWORDFISH | G roasted eggplant puree, white bean & kale ragout, blood orange beurre blanc [ 36 ] PEPPERCORN CRUSTED CAPE GRIM PRIME RIBEYE yorkshire bread pudding, creamy foraged mushrooms, cauliflower coulis [ 40 ]

[ HOLIDAY MENU ] - Bardessono Hotel & Spa · 2018. 11. 28. · E CHEF CHEF DEEXECUTIV CUISINE [ Nate Lindsay ] [ Cory Seykoski] Our Chefs are delighted to create any seasonally inspired

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[V] = Vegetarian or can be made vegetarian [G] = Gluten Free

[ HOLIDAY MENU ]

---- december25,12pmto8pm ----

[ starters ]

PUMPKIN BISQUE, v g maple gastrique, pepita granola, ginger chantilly

[ 10 ]

BABY SPINACH SALAD | V G marcona almonds, cranberries, grilled endive, supremes,

vinaigrette of citrus supremes [ 12 ]

BABY BEET SALAD wild arugula mousse, goat cheese croquette, golden balsamic vinaigrette

[ 12 ]

BRISTOL DIVER SALAD | Gpumpkin brown butter coulis, pepita seed, pickled k&j apple

[ 19 ]

HAND ROLLED GNOCCHI | Vkale pesto, italian tartufata, shaved parmesan

[ 13 ]

TORCHON EN CROUTE cured foie gras, puff pastry, k&j apple butter

[ 16 ]

HALF DOZEN RAW BAY OYSTERS | Gchef's market selection, champagne mignonette

[ 21 ]

| sweets |

EGGNOG PANNA COTTA | V, Gbrandy chantilly, spiced chocolate crumble

[ 10 ]

SWEET POTATO TART | Vtoasted marshmallow, pecans streusel

[ 10 ]

CHEF DE CUISINEEXECUTIVE CHEF [ NateLindsay] [CorySeykoski]

Our Chefs are delighted to create any seasonally inspired dishes for your pleasure denotes that items on the dish are hand-picked directly from our organic garden

[ mains ]

SNAKE RIVER FARMS PORK SHORT RIB CASSOULET | Gcannellini bean cassoulet, cider braised collard greens

[ 36 ]

SPICED LAMB CHOPSgarnet yam bread pudding, brussels sprouts, spaghetti squash

[ 38 ]

BRIOCHE STUFFED TOLENAS FARMS QUAILcrimson lentils, winter root vegetables, huckleberry compote

[ 34 ]

BUTTERNUT SQUASH & LOBSTER RISOTTO | G, Vmaine lobster, pomegranate seeds, brussels sprouts, parmesan

[ 32 ]

SINGLE LINE CAUGHT GRILLED SWORDFISH | Groasted eggplant puree, white bean & kale ragout,

blood orange beurre blanc [ 36 ]

PEPPERCORN CRUSTED CAPE GRIM PRIME RIBEYEyorkshire bread pudding, creamy foraged mushrooms, cauliflower coulis