Appetizer
Second Course
Mini Tourtière Québécoise
a classic meat pie originating from Quebec, wrapped in puff pastry and topped with our home-made cognac gravy
Bruschetta
Vegetarian
fresh heirloom tomatoes mixed with feta, garlic, fresh basil & onion marinated with aged balsamic reduction, lemon juice, olive oil, served on toasted brioche
Jumbo Prawns
butter-poached jumbo prawns with charred red onion petals and blistered vine tomatoes, finished with a citrus-vermouth reduction and micro-herbs
Escargots Bourguignon
wild Burgundy escargots baked in a confit-garlic and chive butter, crowned with a toasted parsley–panko crumble and a touch of lemon zest.
Classic Caesar
Table-side for 2+
whole romaine hearts dressed tableside in a creamy anchovy–confit garlic emulsion, finished with Parmigiano-Reggiano shavings and toasted brioche croutons
Lobster & Prawn Bisque
a rich, cognac-flamed shellfish bisque blended smooth, finished with crème fraîche and chive oil
Main Course
Dessert
Fresh Sockeye Salmon & Grilled Prawns
seared sockeye salmon set over a champagne–velouté emulsion, adorned with butter-poached baby shrimp and fresh pea shoot curls
Crab-Stuffed Abbotsford Chicken
free-run chicken breast filled with Dungeness crab and herb mascarpone, finished with lemon-thyme velouté
Filet Mignon & Lobster Tail AAA Tenderloin
with peppercorn sauce accompanied with a broiled lobster tail
Herb-Crusted Rack of Lamb
roasted rack of lamb with a rosemary–Dijon crust, served with a glossy mint-infused lamb jus
Butternut Squash Ravioli
served with a roasted red pepper cream sauce, garnished with pine nuts & parmesan cheese
Chocolate Mousse
rich white & dark chocolate mousse with berry coulis
Gingerbread Cheesecake
graham cracker crust with hints of cinnamon & molasses topped with caramelized pecans
Fresh Strawberries
drizzled with Grand Marnier over vanilla ice cream & topped with whipped cream
Eggnog Crème Brûlée
light custard with a hard crust of sugar, topped with whipped cream