Posted on March 21st, 2017

Exciting, New Spring Summer Menu

Menu

Fresh ingredients are drawn together to form new, refreshing dishes for spring and summer. Our Executive Chef, Jay Suppiah, curated a beautiful selection of menu items that welcome the new season on a light, delectable note while showcasing Canada’s seasonal delicacies. From coast to coast, the taste of Prince Edward Island Mussels and Smoked, Triple-A Alberta Beef Striploin Steak, will have you and your guests embrace spring and anticipate summer.

Dinner Menu

Assorted breads, fresh bannock and flatbreads, with whipped maple sweet-butter, and natural butter

Gluten free breads available

First Course

Maritime Consommé | Gluten Free

Nova Scotia Hard-shell Lobster, Atlantic Borealis shrimp, Prince Edward Island mussels

Canadian Sturgeon caviar, real silver flakes

BlueShrimp3

Vegetarian option:

Celery root consommé, émincé of PEI root vegetables, kelp “caviar”

 

Second Course

Arboretum Salad | Gluten Free

Canadian forest mushroom soil and edamame, green-pea & broccoli moss

Studded with micro vegetables, baby cucumbers, fresh herb shoots, edible Canadian wildflowers

GreenSalad2

 

Third Course

British Columbia Jewel Lake Trout | Gluten Free

Lavender-crust Swiss chard, saffron marbled Yukon Gold potato, spinach-leek nage

OrangeFish

 

 

Fourth Course

Canadian Prairie Beef Strip

Smoked, Triple- A Alberta Beef Striploin Steak

Edmonton green onion cake, Saskatoon berry jus, heirloom carrots, red beet paint

BrownBeef

Vegetarian option:

Grilled cauliflower steak, raisin-caper butter, Edmonton green onion cake, heirloom carrots, beet paint

 

Dessert

Blueberry & Speculoos Aurora

Bergamot crème Anglaise, meringue crisp, Okanagan plum pastry cream, Niagara cherry compote

PurpleDessert

Save

Save

Save

Save

Save

Save

Save

Save

Share

Connect With Us

MENU