$120 per guest + tax & service fee
COMPLEMENTARY SNACKBITES
Carrot Bisque shot, Graffiti Egg Plant Chutney, German Sour Doug Toast
COURSE ONE
Deconstructed 1855 Beef tenderloin Carpaccio
Pine Nut Gel, Frisee & Arugula Lettuces, Truffle-Honey Vinaigrette, Parmigiano Reggiano Cheese, Lemon
OR
Canadian Spot Prawn carpaccio
Basi-Avocado Mousse, Ginger, Tomato- Escabeche Gel, Nori Tapioca cracker
COURSE TWO
Olive Oil Sous Vide Ora King Salmon
Caraway Crème Fraiche, Granny Smith Apples, Green Asparagus, English Pea, Artic Char Roe, Wild Rice
COURSE THREE
Pan Roasted Margret Duck Breast N Foie
Chamomile Flower Glaze, Seared Foie Grass, Red Beets, Gooseberry, Ramps, Duck Jus
COURSE Four
Red wine Braised Wagyu Beef Short Rib
Celery Root, Red Cabbage, Roasted Patty Pan Squash, Quinoa, Veal Demi
COURSE Five- dessert
Aerated Rhubarb N Strawberry Mousse
Served Tableside Torched Coconut Meringue, Strawberries Marinated in Elderberry Syrup