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    Raymonds Food Menu

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    tiffany_wong_cl
    This document outlines a seasonal tasting menu from May 2016 at a restaurant. It offers both a seven course tasting menu with wine pairing for $135 or a five course option for $115. A three course table d'hôte menu is also available for $85, or with wine pairing for $40. Courses include appetizers like spring salad, crab, and pasta, and mains such as beef ribeye, salmon, duck, and halibut served with sides. Additional options like charcuterie and oysters are also listed.

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    Raymonds Food Menu

    Uploaded by

    tiffany_wong_cl
    70 views1 page
    This document outlines a seasonal tasting menu from May 2016 at a restaurant. It offers both a seven course tasting menu with wine pairing for $135 or a five course option for $115. A three course table d'hôte menu is also available for $85, or with wine pairing for $40. Courses include appetizers like spring salad, crab, and pasta, and mains such as beef ribeye, salmon, duck, and halibut served with sides. Additional options like charcuterie and oysters are also listed.

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    This document outlines a seasonal tasting menu from May 2016 at a restaurant. It offers both a seven course tasting menu with wine pairing for $135 or a five course option for $115. A three course table d'hôte menu is also available for $85, or with wine pairing for $40. Courses include appetizers like spring salad, crab, and pasta, and mains such as beef ribeye, salmon, duck, and halibut served with sides. Additional options like charcuterie and oysters are also listed.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    70 views1 page

    Raymonds Food Menu

    Uploaded by

    tiffany_wong_cl
    This document outlines a seasonal tasting menu from May 2016 at a restaurant. It offers both a seven course tasting menu with wine pairing for $135 or a five course option for $115. A three course table d'hôte menu is also available for $85, or with wine pairing for $40. Courses include appetizers like spring salad, crab, and pasta, and mains such as beef ribeye, salmon, duck, and halibut served with sides. Additional options like charcuterie and oysters are also listed.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    May 2016

    SEASONAL TASTING MENU


    Seven Courses 135 Wine Pairing 85
    Five Courses 115 Wine Pairing 65

    TABLE d’HÔTE
    Three course table d’hôte menu including dessert 85
    w/ wine pairing 40

    APPETIZERS
    Spring Salad
    claytonia, chickweed, mizuna, arugula
    •
    Snow Crab
    wild leek crème fraîche, fennel consommé
    •
    Fresh Hand Crafted Pasta
    a daily creation inspired by local market ingredients
    •
    Salmon Tartare
    buttermilk, orange purée, pea shoots

    MAINS
    Beef Ribeye
    potato mille-feuille, kale, grilled parsnip, red wine jus
    •
    Salmon
    carrot, fennel, turnip, mustard green
    •
    Duck
    beet oil, Jerusalem artichoke, shallot
    •
    Halibut
    potato, dandelion, yellow beet

    ADDITIONS
    Charcuterie Plate 24 East Coast Oysters 3.85 each Acadian Sturgeon Caviar 80

    Executive Chef: Jeremy Charles


    Sommelier: Jeremy Bonia
    **Tasting menu available for full table only
    ***18% gratuity included for groups of eight or more

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