Ros' Kitchen Table

About This Experience

Retired from being a restauranteur, I've never really hung up my chef's jacket. This menu is composed of some of my favourites. It's what I would cook for my friends when they came to visit me on my day off at the restaurant. Location on the map below is approximate. The exact address will be emailed one day before the event.

Menu

Amuse Wicked Grilled Shrimp Ridiculously large, marinated Tiger Shrimp with home-made pesto Appetizer Winter Spinach Salad Organic Baby Spinach with slow-roasted garlic, warm fingerling potatoes, slivers of Parmigiano-Reggiano cheese, caramelized balsamic vinaigrette and pickled red onions. Main Course Marinated Rack of Lamb with Pesto Gnocchi Pecan and Rosemary crusted Rack of Lamb, served with a fricassee of Oyster Mushrooms, Fava Beans, and Cherry Tomatoes with a Drunk Cherry and Port Sauce.

Location