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
*
Sous Chef – Masa Mabuchi