a guest Nov 14th, 2019 104 Never
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- The Press - Winter 2019 Menu - Lunch
- Gravelax - House Cured Salmon. Red Onion. Caper-Dill Creme Cheese.
- Bacon and Rosti - Crispy Bacon. Spiced Potato Rosti. Dijon Mayo.
- Po' Boy - Zucchini or Oyster Fritters. Hot Sauce.
- Halloumi - Grilled House Halloomi. Winter Greens. Shredded Onion. Chili Sauce
- Roast Parsnip - Almond-Milk Mayonaisse, Winter Greens, Caramelized Onion
- Soups and Salads
- Carrot and Ginger Soup - Cup or Bowl
- Soup of the Day - Cup or Bowl
- Caesar Salad - House Dressing. Candied Bacon Bits.
- House Salad - Baby Winter Greens, Dried Fruit, Maple-Walnut Vinaigrette
- The Press - Winter 2019 Menu - Dinner
- Carrot and Ginger Soup - Citrus Creme
- Gravelax - House Cured Salmon. Zucchini Fritter. Caper-Dill Sauce
- Oysters - 3 On the Half Shell, Market Price
- Walnut Pate - House Breads, Fresh Fruit
- Butternut Hasselbeck - Maple-Walnut Vinaigrette
- Roasted Bacon - Slab-Cut and herb-crusted. Jasmine Rice and roasted winter vegetables.
- Sausage - House-Made, Medium-Hot Pork Sausage. Garlic mashed potato and roasted winter vegetables.
- River Smelts - Bonecut, Lightly Fried. Spiced Potato Rosti and roasted winter vegetables.
- Winter Vegetable Stew - Root Vegetables and Cabbage. Mini-Baguette. Caramelized Onion Spread. (Vegan)
- Tagliatelle d'Iverno - Hand-made pasta, mushroom "bolognese", Garlic Toast (Vegetarian)
- Gingerbread - Served Hot. Eggnog Creme Anglaise
- Brandied Apple Tart - Salted Caramel Ice Cream
- Fruit, Cheese and Nut Board - For 2. For 4.
- Full course $$
- Full course with Sorbets (Varies by Day) $$
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