Initial course for intimate dinner (Main): $60
*This includes set up as needed, preparation time, cook time, service, and clean up.
Each course thereafter: $20
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
Acorn Squash & Ginger
Organic Acorn Squash & Ginger Cream Based Soup Finished with Grainy Dijon Buttermilk, Rolled Focaccia & Micro greens.
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
Pickled Acorn Squash and Apple
Laced with a Mayonnaise Based Vinaigrette & Tossed with Arugula and Sweet & Spicy Walnuts. Topped with Crispy Shallots, finished with Reduced Balsamic Glaze.
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 Microgreens Salad then Finished with Balsamic Reduction.
Pan-Seared Scallops, Sun choke Puree, Watercress, Basil Yogourt 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
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.
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 Nutmeg Cream with Port Wine & Chocolate Ganache
Tonka Bean Crème Brule
Served with Almond Tullie, and Amaretto Infused Apple cubes
Lavian Chocolate Chip
Homemade Lavian Cookie & Bourbon Vanilla Ice Cream