$95 CAD | Until the end of November
Salmon Mousse
Silky house-made salmon mousse infused with fresh herbs, lemon and crème fraîche, presented on toasted brioche over a vibrant pea purée, topped with Pacific smoked salmon, pickled shallots, crispy capers, fresh dill and lemon zest.
Roasted Beet & Pear
Roasted heirloom beets and caramelized Bartlett pear paired with creamy goat cheese, toasted pecans and baby arugula, finished with basil pesto, extra virgin olive oil and aged balsamic reduction.
Wild Mushroom Ravioli & Garlic Sausage
Handcrafted wild mushroom ravioli in a luxurious truffle cream sauce, topped with grilled garlic sausage, shaved Parmigiano-Reggiano and fresh herbs.
Pacific Bouillabaisse
Pacific prawn, scallop and salmon gently simmered in a fragrant saffron-tomato broth with garlic, fennel and fresh herbs, served with a warm chipotle crostini.
Beef Wellington
Alberta beef tenderloin wrapped in mushroom duxelles and golden puff pastry, finished with a rich rosemary demi-glace.
Tableside Kahlúa Tiramisu
Espresso-soaked ladyfingers layered with mascarpone cream and dark chocolate, finished with cocoa and presented tableside with warm Kahlúa caramel flambé.