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