A highlight at The Lindsay has has been the weekend specials. This is John's opportunity to 'freestyle' his talent. It has become a staple for our regulars and a nice addition to the menu for first-time diners. For those of you who haven't been there for our weekend specials, here is a list of the dishes John has put out this year:
1/2 rack red oak grilled spare ribs, Gochujang bbq sauce, Lindsay lodge kimchi, rice noodles and Thai basil herb salad
Duck fat button mushrooms, chorizo, kale and garlic confit cream served with Lindsay lodge focaccia (Starter)
Lasagna bolognese, basil pistachio pesto and burrata.
Red wine braised short ribs, celery root purée, beech mushrooms, pickled beet salsa and puffed beef tendons.
Red oak lamb porterhouse chops, chickpea ragout, lamb merguez sausage, kale and anchovy salsa verde.
Grilled quail, lavender honey glaze, black garlic farro, troon vineyard rainbow chard. Pickled stem and celery root salad.
Spring linguini, pancetta, marinated tomatoes, yellow squash, asparagus, basil and feta cheese.
Limoncello crispy pork belly, roasted garnet sweet potato, Kimchi, grilled radicchio and fermented jalapeño pineapple salsa.
Douglas fir smoked brisket, red flannel sweet potato hash, shallot confit, troon vineyard green garlic mustard and a poached egg.
Harissa lamb porterhouse chops, Smashed cucumbers,Tzatziki, crispy chickpeas, grilled pita and sun dried tomato Chermoula
Roasted Alaskan halibut, lavender cured pork belly rillons, forbidden rice, baby broccoli and XO vinaigrette.
Masami ranch wagyu beef birria, burnt hatch chili purée, corn salad, dusted chicharonnes and accompaniments.
Wood fire grilled ribeye, ramen salad, tare sauce and watermelon with preserved lemon, cherry tomatoes and summer herbs.
Aged duck confit, white nectarine rose jam, burrata, smoked pecans, purple endive and koji lemon vinaigrette
