WINTER (December-february)
This season is a time for rest and reflection with recipes for warmth and comfort.
plated dinner menu
3-Course Plated Dinner (min 4 people) $135 pp5-Course Plated Dinner (min 6 people) $190 pp7-Course Plated Dinner (min 6 people) $250 ppPricing includes food, chefs and clean-down. Pricing does not include tableware, GST, or Auto-Gratuity.
Custom menus are available upon request.
Wine pairings, servers, bartenders and cocktails are available.
Salads
Asian Endive Caesar
Garlic miso vinaigrette, crispy prosciutto, lemon & black sesame
Butternut Squash & Burrata
Parmesan roasted butternut squash, braised kale, pomegranate dressing, glazed hazelnuts, burrata
Warm Spinach Salad
Candied pancetta, pickled dried cherries, herb emulsion dressing, toasted almonds, aged gouda, poached quail egg
Beef Tartar
Classically prepared with shaved Edam, shallot crisps & porcini ash
Appetizers
Caramelized Leek & Comte Financier
Brown butter financier, whipped ricotta and thyme, comte, fried leek
Salmon Pate & Seed Cracker
Smoked salmon, lemon & dill creme fraiche, housemade seed crackers
Scallops & Oyster Mushroom
Lemongrass paste, miso glazed scallop, oyster mushroom
Coffee-rubbed Beef Tenderloin
Spiced carrot & parsnip puree, burnt onion, 24h demi-glace
mains
Crab Stuffed Chicken Torchon
Cajun seasoned crab, poached & herb crusted chicken torchon, tahini sweet potato puree, sauce supreme
Maple Glazed Duck
charred escarole, balsamic cherry jus, pumpkin seed crumble
Pan Seared Snapper
Apple & celeriac velouté, caramelized leek, potato
Roasted Pumpkin Agnolotti
Miso brown butter sauce, hazelnuts, sage - Vegetarian
dessert
Chocolate Coffee Finger Tarts
Chocolate pate sablee, cocoa madeleine biscuit, coffee hazelnut & almond praline, whipped vanilla white chocolate ganache
Winter Berry Gateau Basque
Classic french gateau basque, vanilla creme patissiere, winter berry jam, sablee crumble, raspberry sorbet
Grand Marnier Creme Brulee (GF V)
fresh berries, chocolate ice cream