Clara’s at Claramount Inn
Spring 2010 Countylicious
Executive Chef Michael Hoy
with Sous Chef Kelly Attwells
$35 per person + taxes
Appetizer
House-smoked Salmon with Apple and Fennel Salad
Fresh Herb Remoulade, Almond and Poppyseed Cracker
or
Farmers’ Country Pâté with
Pear and dried Fruit Chutney
or
Eggplant and Zucchini Squash “Frites” with
Fifth Town Chèvre, Roasted Garlic and Spinach Pesto
Main Course
Potato and Herb-encrusted fresh Rainbow Trout with Roasted Fennel
Leek and Scallion Sauce
or
Indian Butter-braised Cornish Game Hen with
Aged Himalayan Basmati Rice, Bhindi Bhaji
or
Braised Beef Short Rib with Cinnamon, Pablano Mulato and Dried Tomato
Roasted Pepper, Garlic and fresh Coriander Potenta
Dessert
Baked Coconut Custard Tart with Caramelized Pineapple
or
Hazelnut and Apricot Torte with Vanilla Crème Fraîche Ice Cream
or
Dark Belgian Chocolate Terrine with Sour Cherry Compote
CLARAMOUNT INN & SPA
97 Bridge Street, Picton, Ontario
1.800.679.7756 or 613.476.2709
www.claramountinn.com
Michael HoyClara’s at the Claramount Inn and Spa
For more than 25 years, chef Michael Hoy has distinguished himself as a passionate student and exponent of the culinary arts. Prior to moving to Picton, he was a member of the culinary team at the well-known Westover Inn in St. Mary’s. At Clara’s, Michael takes great pleasure in working with locally grown foods, transforming them into delicious and beautifully presented menu choices, with an emphasis on healthy dining.
