Initial course for intimate dinner: $50
*This includes set up as needed, preparation time, cook time, service, and clean up.
Each course thereafter: $20
4 courses or more receive a complimentary sorbet course.
PLEASE NOTE: Server will be required for parties of 8 people or more
Wine pairing & table set up available
Plates and Cutlery provided
Mandatory 15% gratuity
Asparagus and Black Garlic Cream
Topped with a Taro Chip Island of Truffle Double Cream, Micro Greens, and Lumpfish Caviar.
Roasted Red Pepper Consommé
(Gluten free/ Lactose Free)
A la Carte Pour Over a Stack of Spicy Miso Marinade Prawns, Fried Glutinous Rice, and Basil Oil
Smoked Wild Mushroom
Cold Smoked Roasted Local Mushrooms, Puff Pastry Cap, and Topped with Truffle Double Cream Dollop
Fried Saganaki Topped with Baby Kale Salad, Apples, Shaved Focaccia, Confit Lemon and Mildly Spiced Red Wine Vinaigrette
Squash & Fruit
Roasted Assorted Squash, Dried fruit, Apples, Arugula, Tossed in Pecan Vinaigrette
Cranberries, Butterleaf Lettuce, Quail Egg, Sliced Radish, Sweet & Salty Walnuts, Walnut Vinaigrette
Dungeness Crab, Onions, Seasoned with Ras El Hanout & Fried, Diced Pineapple, Fried Pita, Tequila-Soaked Dragon(fruit)Ball, Micro Greens & Laced with Lemon & Beet Fluid Jell
Pan Seared Foie Gras, Radish Slaw, Manuka Honey with Lemon Gastrique, Focaccia Tunnel, Radish Sprouts
Homemade Flat Bread, Lemon Goat cheese, Micro greens, Sage & Lemon Gastrique
Braised Endive, Apple Slaw, Pink Peppercorn, Sage Foam,
Crispy Prosciutto, Shallots, Fennel on Toasted Ciabatta Finished with Hennessy Butter Sauce.
Oven Roasted Brussel Sprouts & Sugar Beets
Served with Fig Foam, Sweet & Spicy Pumpkin Seeds, Burnt Lemon Goat Cheese & Taro Chips.
Small $85 (10-24 people)
Large $165 (25-50 people)
Alberta Venison Tenderloin
Pan Seared Venison, Sweet Potato Pave, Port Wine Reduction, Chive Oil, Asparagus Tips, Microgreens
Habanero & Orange Glazed Salmon Fillet, Glutinous Rice Pilaf, Broccolini florets, Fried Sage, Sage Foam Radish Sprouts
Dehydrated Fennel & Ginger Crust, Purple Potato Mash, Carrot Curls, Pickled Radish Slaw, Balsamic Glaze
Surf & Turf
3oz Ash Rolled Tenderloin, Mini Lobster Tail, Purple Potato, Spicy Cauliflower & Truffle Cream Sauce, Demi Glace, Broccolini Florets & Micro Greens.
Homemade Mediterranean Gnocchi
Kalamata Olives, Garlic, Zucchini, Baby Kale, Fennel, Cold Pressed Canola, Pecorino, Micro Greens
Lobster & Crab Claw Thermidor
Saffron Rice Pilaf, Seasonal Vegetables, Served in Herb, and Grainy Mustard Cream Sauce. Truffle Foam, Red Spinach
Braised Beef Cheek
Molasses & Guinness Braised, 2-Way Squash, Seasonal Vegetables & Finished with Guinness Butter & Micro-Greens.
Ash Crusted and Cooked to Perfection, Oven-Roasted Baby Yam, Burnt Shallot Peddles, Espresso Glace de Viand.
Bone-in Wild Boar
Rosemary & Thyme Marinated Boar Loin, Apricot Demi-Glace, Roasted Sweet Potato, Seasonal Vegetables, and Turmeric Oil.
4-Bone Rack of Lamb
Coated with a Cilantro Glazing Mixture & Cooked to Perfection, Potato Pave, Vegetables,
Braised Short Rib
Glazed Boneless Short Rib, Saffron Potato Pave, Celeriac Puree, Seasonal Vegetables, Topped with Crispy Taro Root & Micro Greens.
Pumpkin and dulce de leche sticky pudding
Misdirected from the original sticky toffee and laced with dolce de leche topped with eggnog pastry cream cannelloni
Apples & Marrow
Diced Sous Vide Apples with Nutmeg Butter, Bone Marrow, Burnt Double Cream, Puff Pastry
Rosemary & Lavender Crème Brule