Prune Spring 2014 sample menu

by Chef Bryan Steele


Asparagus soup, sweet pea & prosciutto arancini

  Chicken liver mousse, armagnac prunes, brioche

  A salad of heirloom beets, whipped local goats cheese, candied walnuts, apple vinaigrette

  House smoked salmon, creme fraiche, pickled radishes, cucumber

  Risotto with wild leeks, asparagus, cured trout

 Terrine of quail, chicken, smoked foie gras, micro greens, chive-bacon dressing

 Miso glazed Caribou oysters (4)  



Black cod, soy, ginger, lemon, shallots, beans

 Hanger steak, northern woods mushrooms, glazed onions, balsamic

Salmon, tomato, zucchini, herbs

 Grain fed chicken, sweet pea polenta, chanterelle mushrooms, thyme

 Grilled albacore tuna, ratatouille, tomato-shellfish broth, basil

 Poblano peppers, eggplant, black beans, cumin, spicy tamal, sheeps milk yogurt

 Whole butter poached lobster, smoked salt, beets, asparagus 

 Angus reserve bone in rib steak, for two (24 oz), buttermilk rings, red wine shallot butter 





Apple Eton mess: caramalized apples, Italian meringue, apple gelée, whipped cream

Dark Chocolate pâté, Loco Field's red beet ice cream, chocolate crumb

Honey-lemon kek lapis, seabuckthorn ice cream, almond praline

Roasted prune plum, cinnamon blancmange, vanilla sablé

Selection of local cheeses, walnut-currant bread

*New Prix Fixe pricing*

$49 - 2 Courses

$59 - 3 Courses

$69 - 4 Couses

Suppplemetary pricing on some items

Speciality pop up nights new for this year, view our site througout the 2014 season

* Menu is design around 3 courses. Amuse bouche and petit fours are also included in the prix fixe prices as well as unlimited still or sparking water produced by the 'Q' Water system.

à la carte pricing also available upon request

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151 Albert Street, Stratford, ON
For reservations call