Yesterday afternoon, 24 hours ago to be exact, we held a staff tasting of the new menu items. This time it was a bit different from the norm as we had amassed a small mob in the back kitchen – restaurant and hotel employees alike. Chef Robbie excitedly presented the menu in it’s entirety, old favorites and new flavors together. It was stunning. Robbie is a creative mastermind. He has devised, what feels to us like, some truly inspired items for the fall. No pictures just yet – coming soon hopefully – along with pictures of Robbie preparing the food. In the mean time I will leave you with these parting words:
Roasted Butternut Squash and Pumpkin Soup 5/7
sweet and rich describes this earthy combination of Pepita seeds, creme fraiche, roasted butternut squash, roasted pumpkin and a light dusting of cinnamon and nutmeg.
Roasted Beet Salad 9
golden and red beets are roasted with rice wine vinegar, sugar, and fresh thyme. Served with rainbow micro greens, machego cheese, fried red onion and a horseradish marscapone
Vanilla Chai Tea Mussel 11
local Johnny Blue Mussels sautéed with garlic, ginger scallions, and Sambal Oleek, then simmered with vanilla chai tea
Gameretto Romano 13
shrimp and asparagus wrapped in prosciutto, pan seared and deglazed with Sambuca Romano and cream, finished with a white truffle cream
Roasted Veal Chop 26
with spicy Italian sausage and acorn squash risotto, marsala poached pear, cranberry-veal jus, and a pistachio gremolata
Grilled Giant Prawns 27
garlic marinated giant prawns, roasted cherry tomatoes, kalamata olives, squid ink pasta, lobster saffron beurre blanc
Pear and Pancetta Stuffed Pork Chop 27
double thick Berkshire pork chop stuffed with pear, pancetta, shallots, sage, pan seared and then roasted with vanilla scotch reduction, served with roasted sweet potatoes, sauteed spinach and roasted mushrooms
These items are due to debut to the public in about 2 weeks!
Entry by Emily Beauchemin
Aspirerestaurant's Blog 
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