Chop Chop Winter Restaurant Week from February 19th-25th, 2018
Chop Chop Plate:
Beef Carpaccio – Blue Dot Beef Tenderloin (raw) seared, Safflower Black Truffle Oil, Shaved Parmesan
Chop Chop Lunch:
FIRST COURSE
Duffy’s House Salad – Greens, Tomatoes, Cucumbers, Onions, Kalamata Olives, Oregano, Duffy’s Dressing, topped with Feta
SECOND COURSE
Blue Dot Casserole – Blue Dot PEI Beef Tenderloin tops, fresh Root Vegetables, Herbs, slowly baked in a rich Wine Gravy with Tea Biscuit
Chop Chop Dinner:
FIRST COURSE
Shrimp and Lobster Bisque
OR
Watermelon and Goat Cheese Salad
SECOND COURSE
Beef Wellington (medium) – PEI AAA Beef Tenderloin, topped with Mushroom Duxelle Paté & wrapped in Puff Pastry with a Red Wine Sauce
OR
Asian Chicken Breast – Chicken Breast with 5 Spices, Garlic and Ginger, topped with a Blackberry Sauce
THIRD COURSE
Bailey’s Creme Brulé with Raspberry Sherbet