Savour Stouffville 2019

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Pig Pen

Tuesday march 26th 7:00pm-9:30pm

Shrimp-shiitake and egg  with a miso-teriyaki glaze

Sous vide pork rib chop accompanied by Indian green beans and tomato

apple tartlet tatin with creme anglaise

$60.00/pp + 15% gratuity+HST = $76.80

Chicken Coop

Wednesday april 3rd 7:00pm-9:30pm

Warmed eggplant-feta and watercress salad
served with a shrimp butter toast

Sous vide chicken breast with an orange tarragon butter sauce
breaded portobello mushroom frites

Cured pineapple with coconut tapioca pudding blueberries and mint

$60.00/pp + 15% gratuity+HST = $76.80

 

 

 

 

 

Cutrara’s Kitchen
905. 642.9074 www.fcutrara.com
frank@fcutrara.com