7 course Chefs choice dinner. A one night opportunity for our chefs to push there creativite skills while impressing our guests with unique cocktail/ mocktails. Keep a open mind all of these dish concepts have been perfected over years and have never made it to the official menu due to being too modern. This event concept gives us the opportunity to execute them to the fullest. Expect molecular gastronomy, nostalgia, and meaningful tributes from our chefs upbringings.

Course 1: Canapes :

Crispy oyster: Buttermilk fried oyster with dill pickle gel, potato mousse, pecorino foam.

Beet Buenelo: Beef tartare, roasted and pickled beet, horseradish cream, shiso

Scallop tartlette: Thinly sliced raw scallop served in a almond tartlette with almond puree, chardonnay grapes, drizzled with white balsamic

Second course: Sweet corn panna cotta with Crispy sweet breads, fried sage, chanterelle fricasse, madiera gel

Third course: Duck fat confit potatoes, whey sauce, smoked ikura, shaved egg yolk, dill (warm potato salad)

Fourth course: Crab dumpbling, courgette and tarragon puree, smoky tomato broth, saffron, edamame.

Fifth course: Squab cooked in cherry and rose. Hazelnut puree

Sixth course (palette cleanser): Nasturtium sorbet, liquid nitrogen buttermilk

Seventh course: Lavender and honey roasted duck with radichio, parnsip, strawberry seaweed reduction

Dessert course: Jerusalem artichoke cannolli, coffee, dulce de leche, concord grape beads

Final course Petit fours (bite sized sweets):

Foie gras dougnut with freeze dried rasberry

Pretzal ice cream sandwich, malt fudge, mustard honey comb. brandy snap

Clementine and cedar pate de fruit

Green apple and miso caramel candy floss

$175.00 per person 7 courses of creative gastronomy. Dietary restrictions are unfortunately not possible for this event.

Please reserve at 519.524.4171 or email corkandcoastrestaurant@gmail.com