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 8 people or more
Wine pairing & table set up available
Plates and cutlery are provided
Mandatory 15% gratuity
A Pickled Twist of the Authentic Andalusian Soup made with Tomato, Cucumber & Red Onion. Touched with Chipotle & Laced with Pickle Garnish.
Roasted Red Pepper Consommé
A la Carte Pour Over a Stack of Spicy Miso Prawns, Fried Glutinous Rice, and Basil Oil.
Smoked Wild Mushroom
Locally Sourced Assorted Mushrooms, Hickory Smoked, Cream Based Soup. Garnished with Puff Pastry, Truffle Creme Fraiche & Lemon Thyme.
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.
Field Mix, Blood Orange Sections, Cucumber, Crispy Prosciutto, Pine Nuts, Tossed in Peach & Champagne Wine Vinegar Emulsion.
Organic Chicken Drum, Brined, Baked with Dehydrated Peppers & Fennel Rub. Doused with Sweet & Spicy Tomato Glazed. Set on Celeriac & Basil Jell.
Half-Way Scallop Ceviché
Sliced Scallops Partly Cooked in Plum Wine Vinegar with Hints of Ginger & Orange. Garnished with Fried Sage, Fried Shallots & Sliced Radish.
Crispy Prosciutto, Shallots, Fennel on Toasted Ciabatta Finished with Hennessy Butter Sauce.
Braised Goat Meat Ravioli
Black Garlic Goat Cheese Stuffed Ravioli. Served with Assorted Mushrooms, Shaved Grana Padano, Micro Greens. Topped with Truffle Oil.
Small $85 (10-24 people)
Large $165 (25-50 people)
Fresh Chucked Oysters with Mignonette
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.
Dehydrated Fennel & Ginger Crust, Saffron Risotto Cake, 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.
Braised Beef Cheek
Molasses & Guinness Braised, 2-Way Squash, Seasonal Vegetables & Finished with Guinness Butter & Micro Greens.
Bone-in Wild Boar
Rosemary & Thyme Marinated Boar Loin, Apricot Demi Glace, Roasted Sweet Potato, Seasonal Vegetables & Turmeric Oil.
4-Bone Rack of Lamb
Coated with a Cilantro Glazing Mixture & Cooked to Perfection, Potato Pavé & Vegetables.
Braised Short Rib
Glazed Boneless Short Rib, Saffron Potato Pavé, Celeriac Purée, Seasonal Vegetables, Topped with Crispy Taro Root & Micro Greens.
Raspberry & Coconut Pound Cake
On Top Bourbon Jell, Served with Dolce Leche Infused Whipped Cream.
Passionfruit & White Chocolate Custard
Broken Sugar Glass, Graham Crumb Toullie & Passionfruit Jell.
Matcha Crumb Base, Bourbon & Macadamia Nut Ice Cream, Burnt Cane Sugar Meringue.