Initial course for intimate dinner (Main): $50
*This includes set up as needed, preparation time, cook time, service, and clean up.
Each course thereafter: $20
We understand the uncertainties of Covid-19 and will do everything to ensure your safety, as well as ours. Screening your guests is required. Dates may be rebooked if required, no refunds will be given on deposit collected.
Complimentary amuse bouche provided for all dinners
4 courses or more will receive a complimentary sorbet course
NOTE: Server will be required for parties of more than 8 people
Wine pairing & table set up available
Plates & cutlery are provided
Mandatory 15% gratuity
Caramelized Onion Consommé
Table Side Poured over Braised Pearl Onions, Gruyere Toast Disk, Micro Greens, Capped With a Crispy Parmesan Lid
Great Eastern Dish Modified, Spicy Tomato and Meat Soup. Laced with Double Smoked Ham Hock, Diced Root Vegetable, Pickles, Finished with Dill and Mustard Cream
Hickory Smoked Wild Mushroom
Locally Sourced Assorted Mushrooms, Hickory Smoked, Cream Based Soup. Garnished with Puff Pastry, and Truffle Crème Fraiche
Fried Saganaki Cheese Topped with Baby Kale Salad, Apples, Shaved Focaccia, Confit Lemon and Mildly Spiced Red Wine Vinaigrette
A Cube of Iceberg Lettuce. Stacked with Sweet and Spicy Walnuts, Sous Vied Pear, Cheshire Cheese, and Hibiscus Honey Dressing
Shaved Apple, Carrot Ribbons, Cucumber and Radish Tossed in Grainy Mustard, Honey and Lemon Vinaigrette & Served with Field Greens.
Seasoned Braised Short Rib Wrapped in Potato, Pan Fried & Topped with Apricot Habanero Microgreen Salad and Finished with Balsamic Reduction.
Pan-Seared Scallops, Sun choke Puree, Watercress, Basil Yogurt finished with Confit Lemon, and Garnished with Fried Lotus Root
Stuffed Mini Portobello
On a Smoked Gouda Cream, Stuffed with Herb & Black Garlic Goat Cheese, Topped with Apricot Rosemary Jam, Served with Fried Purple Yam
Perfectly Cooked and Seasoned Lamb in a pool of Hickory & Beer Butter Sauce, Served with Toasted Focaccia.
Small $85 (10-24 people)
Large $165 (25-50 people)
Fresh Shucked Oysters with Mignonettes
Mussels 1 lbs. $26.5
In Tomato Chipotle Broth
with Ciabatta Wedges
Alberta Venison Tenderloin
Pan-Seared Venison, Sweet Potato Pavé, Port Wine Reduction, Chive Oil, Asparagus Tips, Micro Greens.
Habanero & Orange Glazed Salmon Fillet, Glutinous Rice Pilaf, Broccolini Florets, Fried Sage, Sage Foam & Radish Sprouts.
Surf & Turf
3oz Ash Rolled Tenderloin, Mini Lobster Tail, Purple Potato, Spicy Cauliflower & Truffle Cream Sauce, Demi Glace, Broccolini Florets & Micro Greens.
Kalamata Olives, Garlic, Zucchini, Baby Kale, Fennel, Cold Pressed Canola, Pecorino, Micro Greens
Braised Beef Cheek
Molasses & Guinness Braised, 2-Way Squash, Seasonal Vegetables & Finished with Guinness Butter & Micro Greens.
Organic Half Chicken
Coconut Mint Chicken, Butternut Mashed, Seasonal Vegetables, Sautéed Black Fungus, Turmeric Oil.
4-Bone Rack of Lamb
Glazed with licorice Root, Tarragon & Honey & Cooked to Perfection. Served with Risotto Cake, Chef's Choice Vegetables, Black Garlic Butter and Fried Taro Root.
Braised Short Rib
Glazed Boneless Short Rib, Saffron Potato Pavé, Celeriac Purée, Seasonal Vegetables, Topped with Crispy Taro Root & Micro Greens.
Chocolate & Bing Cherry Cake
On Coconut Cream with Port Wine & Chocolate Ganache
Tonka Bean Crème Brule
Served with Almond Tullie, and Amaretto Infused Apple cubes
Purple Potato Crinkles
Topped with Figs Cream, Burnt Meringue, Vanilla Bean Ice Cream