inthekitchen
Photography by Ian McCausland
Chef Quentin Harty’s menu:
• Butternut Squash and Shrimp
Bisque
• Caprese Salad with Prosciutto
Bowls
• Beef Tenderloin with Morel Sauce
• Saskatoon Panna Cotta with
Saskatoon Berry Coulis
ciao! / oct/nov / two thousand sixteen
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