• Grilled Focaccia Flatbread - harissa marinated vegetables/hummus/pomegranate/mint
• Maple Infused Squash - wild rice/pressed yoghurt/pumpkin seed brittle/black garlic
• Grilled Caesar - anchovy fillets/garlic dressing/parmesan crisps/homemade double-smoked bacon
• Bone Marrow - parsley salad/sourdough/gherkins/mustard

Upgrade options +5 per person

• Smoked Salmon Tartare - pickled onion/dill/capers/cream cheese/pumpernickel
• Duck Confit Rillette - grilled sourdough/gherkins/crisp duck skin/cider mustard
• Pear and Blue Salad - arugula/speck/walnuts/honey pollen/gorgonzola/grilled pears
• Beef and Mushroom Tartare - beets/mushroom chips/mustard/flank steak

Upgrade options +10 per person

• Charcuterie - cured meats/cider mustard/pickles/olives
• Cheese - selection of Canadian cheeses/spiced tomato jam/local honey/walnuts/grilled sourdough
• Cheese & Charcuterie - combination of both boards
• Grilled Oysters - chorizo/butter/cilantro/lime

• Rainbow Trout and Scallops - lemon saffron risotto/chorizo/asparagus
• Cauliflower Steak - navy bean puree/charred kale/gremolata/pickled mushrooms/black garlic crisps (VEGAN)
• 72- Hour Beef Short Rib - fire roasted carrots/mustard/swiss chard/duck fat potatoes/natural jus
• Eggplant Stack - zucchini/peppers/potato crisp/roast tomato sauce/balsamic/basil/pistou (VEGAN)

Upgrade options +20 per person

• 12oz Prime Striploin - fire-roasted swiss chard/smoked gorgonzola parsnip puree/port reduction
• Grilled Butter Poached Lobster - lemon saffron risotto/chili garlic rapini/mint pea puree/chorizo
• Duck Breast - celery root puree/broccolini/maple mustard gastrique/grilled pear chutney

Upgrade options +40 per person

• Tomahawk Ribeye - grilled asparagus/smoked gorgonzola parsnip puree/port reduction/truffle butter
• Surf & Turf - lobster/tenderloin/grilled fennel/chimichurri/blistered tomatoes/potato puree/brown butter

• Local Buckwheat Honey Poached Pear - toasted almonds/pressed yogurt/mint
• White Chocolate Panna Cotta - dark chocolate ganache/orange liqueur infused strawberries/cocoa nib
• Flourless Chocolate Cake -raspberry/almonds/mint/almond cream

Choose either Five (300) or Seven (400) courses per person and let Chef Paul curate a seasonally inspired tasting menu using local ingredients for your group to enjoy.

Our tasting menus are ever changing, based on what’s in season and what Chef Paul’s creative mind can come up with! To get an idea of what our tasting menu dinner experience may look like, please see below.

Sample Tasting Menu A

• Pear salad - bee pollen/cocoa nib/arugula/buckwheat honey
• Lobster tail - romesco/green apple/ peas
• Mushroom toast - sourdough/ crème fraiche/ mirin/ herbs
• Duck breast- grilled baby potatoes/ cherry jus/ broccolini
• Sticky toffee pudding - salted caramel/ bourbon ice cream/ pecans

Sample Tasting Menu B

• Squash salad - raw, grilled and roasted squash/ kale/ walnut/ double cream yogurt
• Bone marrow- sourdough/ parsley salad/ pickled mustard seed
• Scallops - saffron lemon risotto/chili oil/ asparagus tips
• Braised lamb shank - sweet potato purée/ port and caramelized onion jus/ garlic green beans/ pistachios
• Panna cotta - bourbon cherries/ cocoa nib/ thyme

Sample Tasting Menu C

• Asparagus soup - dulce/ chili oil/ black garlic flax crisp/ sesame
• Beef tataki - radish salad/ tahini lime sauce/ pickle chilies
• Grilled oysters - double smoked bacon/ spinach/ manchego
• Skirt steak - cilantro chimmichurri/ grilled corn/ black beans/ fire roasted tomatoes
• Banana cheesecake - peanuts/ honeycomb toffee/ caramel