Quivey's Grove Stone House

Parmesan pastry tarts filled with a four onion and cheese stuffing.

Boneless duck, dried cranberries, arugula and cheese baked in a filo pastry with a port wine sauce.

Mushroom caps stuffed with Westphalian ham and served with madeira cream sauce.

Smoked lake trout salad with lemon pepper dressing, served in pastry puffs.

Greens and tender fall spinach with diced apples, pumpkin seeds and raspberry walnut vinaigrette.

Crisp romaine with buttermilk blue cheese dressing, sliced red onions, bacon & croutons.

Caramel, pecans, and Bavarian chocolate cream.

Fresh apples baked with an oatmeal crumb crust.

Traditional English steamed cake, served with Ellies Mom sauce and crushed walnuts.