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Behind the Apron: A Tribute to the Dishes

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


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