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CATCH!
½ butter poached Atlantic lobster, seared Diver scallop, tiger prawn
& fresh catch of the day, lobster emulsion 37.
PAN SEARED PACIFIC HALIBUT
brushed with essence of herbs & citrus greens
Spring morels, peas & asparagus 35.
SOY GLAZED MARINATED SABLE FISH
Wahoo truffle sauce & braised daikon 36.
POACHED ARCTIC CHAR
wild mushroom, asparagus & bean ragout, almond foam
carrot ribbon wrapped pommes Berny with lobster 32.
OUR HOUSE AUSTRIAN-STYLE “GRŐSTEL”
* butter poached ½ Atlantic lobster, tarragon butter emulsion
on whipped potato
* pan seared foie gras, cipoline stuffed with mushroom duxelle
* sautéed veal sweetbreads, port wine reduction 38.
ROASTED BREAST OF FRASER VALLEY DUCK
spiced red wine sauce, pan seared foie gras, celeriac purée
& caramelized salsify, tortelloni with chestnut mousse filling 37.
GRILLED RACK OF LAMB
fresh mint aioli
honey glazed artichokes, vegetables & crispy wafers 39.
FILET OF “PRIME” ALBERTA BEEF
silky Madeira sauce, topped with shaved black truffles
creamed spinach, vegetables in season,
golden potato galette 38
* substitution of Grilled Wagyu Beef (7 oz striploin) - add 52. pp
* Prices do not include tax or service gratuity.
* Split charges apply.
* Note - 17% service gratuity will be added to parties of 8 or more guests
Proprietors:
Chef Ernst Dorfler & Gerry Sayers
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Sous Chef – Masa Mabuchi
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