New Years' Eve
$115 per person
Appetizer
Second Course
Braised Short Rib Tartlet
tender short rib and caramelized onion baked in flaky puff pastry, finished with truffle jus
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
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 Marquise
decadent dark chocolate mousse bar with sea salt, olive oil, and raspberry coulis
Winter Berry Pavlova
crisp meringue with vanilla cream and Grand Marnier–soaked winter berries
Baileys Mascarpone Cheesecake
Espresso crumble, caramelized pecans, and vanilla chantilly
Crème Brûlée
light custard with a hard crust of sugar, topped with whipped cream