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Intimate Dinner

Initial course for intimate dinner: $50

*This includes set up as needed, preparation time, cook time, service, and clean up.

Each course thereafter: $20

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4 courses or more receive a complimentary sorbet course.

PLEASE NOTE: Server will be required for parties of 8 people or more 

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Wine pairing & table set up available

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Plates and Cutlery provided

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Mandatory 15% gratuity 

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Soups

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Asparagus and Black Garlic Cream

(Gluten Free)

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

 

Salads

Saganaki

Fried Saganaki Topped with Baby Kale Salad, Apples, Shaved Focaccia, Confit Lemon and Mildly Spiced Red Wine Vinaigrette

 

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Squash & Fruit

Roasted Assorted Squash, Dried fruit, Apples, Arugula, Tossed in Pecan Vinaigrette

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​Winter Eclipse

Cranberries, Butterleaf Lettuce, Quail Egg, Sliced Radish, Sweet & Salty Walnuts, Walnut Vinaigrette

 

 

Starter Plates

 

Crab Tower

(Gluten Free)

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

 

Foie Gras

Pan Seared Foie Gras, Radish Slaw, Manuka Honey with Lemon Gastrique, Focaccia Tunnel, Radish Sprouts

 

Ahi Tuna

Homemade Flat Bread, Lemon Goat cheese, Micro greens, Sage & Lemon Gastrique

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Scallops

(Gluten Free)

Braised Endive, Apple Slaw, Pink Peppercorn, Sage Foam,

Bacon Jam

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Drunken Prawns

Crispy Prosciutto, Shallots, Fennel on Toasted Ciabatta Finished with Hennessy Butter Sauce.

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Oven Roasted Brussel Sprouts & Sugar Beets

Served with Fig Foam, Sweet & Spicy Pumpkin Seeds, Burnt Lemon Goat Cheese & Taro Chips.

 

Charcuterie Platter

Small $85 (10-24 people)

Large $165 (25-50 people)

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Signature Dishes

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Alberta Venison Tenderloin

(Lactose Free)

Pan Seared Venison, Sweet Potato Pave, Port Wine Reduction, Chive Oil, Asparagus Tips, Microgreens

 

Atlantic Salmon

(Lactose Free)

Habanero & Orange Glazed Salmon Fillet, Glutinous Rice Pilaf, Broccolini florets, Fried Sage, Sage Foam Radish Sprouts

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Atlantic Mackerel

Dehydrated Fennel & Ginger Crust, Purple Potato Mash, Carrot Curls, Pickled Radish Slaw, Balsamic Glaze

 

Surf & Turf

(Gluten Free)

3oz Ash Rolled Tenderloin, Mini Lobster Tail, Purple Potato, Spicy Cauliflower & Truffle Cream Sauce, Demi Glace, Broccolini Florets & Micro Greens.

 

Homemade Mediterranean Gnocchi

(Vegetarian)

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

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Braised Beef Cheek

(Lactose Free)

Molasses & Guinness Braised, 2-Way Squash, Seasonal Vegetables & Finished with Guinness Butter & Micro-Greens.

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Beef Tenderloin

(Gluten Free)

Ash Crusted and Cooked to Perfection, Oven-Roasted Baby Yam, Burnt Shallot Peddles, Espresso Glace de Viand.
 

Bone-in Wild Boar

(Lactose Free)

Rosemary & Thyme Marinated Boar Loin, Apricot Demi-Glace, Roasted Sweet Potato, Seasonal Vegetables, and Turmeric Oil.

4-Bone Rack of Lamb

(Gluten Free)

Coated with a Cilantro Glazing Mixture & Cooked to Perfection, Potato Pave, Vegetables,
 

Braised Short Rib

(Gluten-free)

Glazed Boneless Short Rib, Saffron Potato Pave, Celeriac Puree, Seasonal Vegetables, Topped with Crispy Taro Root & Micro Greens.

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Desserts

 

​ 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

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Apples & Marrow

Diced Sous Vide Apples with Nutmeg Butter, Bone Marrow, Burnt Double Cream, Puff Pastry

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Rosemary & Lavender Crème Brule

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