Sample Lunch Menu
 
The Wright Place on 6th
 
Table d’ Hote
 
Starters

Potato, bacon & broccoli velouté

Georges Bank scallop, shrimp, Prince Edward Island mussels, fiddleheads, fennel, hollandaise

NewGrass Farms chicken confit thigh, spinach & parmesan raviolo, quail egg
~
Mains

Uphoff Farms pork, pork belly, parsnip & pomme  pureé, Geiss black pudding, peas, Riesling jus

Wild line caught Arctic Char, roast shrimp, fennel, heirloom tomatoes, peas, Parmentier potatoes, basil beurre blanc

Risotto verdé, parmesan tuile & foam
~
Desserts

Sticky toffee pudding, vanilla bean ice cream, toffee sauce

Lemon tart, pistachio ice cream, honeycomb

Espresso mousse, Amaretto, brown sugar & banana ice cream, cinnamon, allspice, nutmeg, tuile

Cheeseboard, Dunbarton blue, Widmer cheddar, Les Freres, Humboldt fog, traditional accompaniments, supplement---4
~
The Table d’ Hote Menu is intended to be ordered
and enjoyed by the entire table
 
23 per guest