Elements Fine Dining Restaurant

A Winter Celebration

Celebrating a year of photographic art at Elements Restaurant

Opening Part Menu Thursday, December 8, 2016

Optional Dinner 6:45    3 course Pre-Fix $35

Choice of Appetizer

Ensalada Remojo - An Andalusian salad of roasted beets, mint, red onion, oranges, & green olive in a Sherry/ orange vinaigrette 
Salmon Gravlax Duo - House cured two ways: beet/dill &citrus/ cilantro served with dill/ wasabi chevre (artisan goat cheese from Crosswind Farm) and our chef's mixed harvest pickles (golden beet, watermelon radish & local cucumber)
Chicken Liver wrapped in proscuitto with carmelized onion & balsamic drizzle
"Two Tone" soup of Yam & Parsnip Creams

Choice Of Main Course

Supreme of chicken pan stuffed with sun dried tomato, spinach & mushroom - in a paprika/ lemon cream accompanied by pommes William, rainbow carrots & greens
Fresh Ontario Pork Tenderloin - braised with Shrry & raisin served over mint/ onion freekah, rainbow carrots & greens
Risotto of quail, saffron, artichoke, lemon, sweet peas & parsley
Harvest Vegetable Grill over a braise of white beans with a saute of local greens garnished with smoked paprika, garlic drizzle & gourmet sprouts
Additional Main Course choices - extra charge
Grilled filet of AAA Beef Tenderloin in a Spanish Brandy/ peppercorn sauve accompanied by patatas espanol, squash, & greens      -    extra $12
Fresh Wild Fish - Vermillion Snapper in lemon, caper, tarragon butter with basmati rice & a vegetable Saute    -  extra $9

Choice of Dessert

Cinnamon/ Honey Apple Cake with whiskey cream & caramel drizzle
Flan Caramelo - Spanish Creme Brule with a hint of Autumn Spices
Torta De Santiage - a honey, lemon & almond cake with fresh fruit & Kawartha honey
Double Chocolate Tuxedo Cake - rich dark chocolate cake layered with white chocolate mousse & garnache
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