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

COUNTYLICIOUS CHEFS
Michael Hoy
Clara’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.