Main Course
Brome lake duck Breast brushed with lavender honey
With roasted parsnips and carrots, green lentils
Thirty-eight
Roasted veal chop
Gruyere and ham hock croquettes, pan sauce
Forty-two
Hawaiian Ahi tuna loin
Served with ratatouille, pine nuts & balsamic glaze
Topped with a roasted garlic bulb
Thirty-nine
Alberta beef tenderloin
Creamed spinach and deep fried mac and cheese, foie gras jus
Thirty-eight
Mustard seed crusted venison tenderloin
Pureed carrots & potato, and a plum reduction
Forty
Light curry glazed Chilean sea bass
With black rice, tempura carrots and sauce chimmichurri
Forty-two
Fried Atlantic lobster tail
Then cooked in a coconut, green onion and light chili sauce
Forty-eight
Pasta
Veal shank ravioli
With a basil pesto, toasted pine nuts and creamed polenta
Thirty-five
Bouillabaisse
Assorted seafood with a light saffron broth
Thirty-eight