Chef Finch - November 5/16

Cedar-planked brie with wild mushroom and roasted garlic crust

Pickled shrimp with fennel, chilli and garlic

Pan-seared salmon with pinot noir cherry sauce

Fire-roasted onion with apples wood cheddar dumplings and birch syrup

Caramelized tomato with smoked gouda and sherry-thyme vinaigrette

Mustard seed-crusted prime rib with roasted balsamic onions, horseradish-dijon cream fraiche and roasted butternut squash

Red wine poached pears with orange cardamom sabayon