CHEF’S TABLE  | 40

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FIRST COURSE

choice of:

ROASTED CAULIFLOWER + WHITE CHEDDAR SOUP

toasted pine nuts, fried capers, crispy prosciutto

BEET + AVOCADO SALAD

herb balsamic vinaigrette, pickled golden beets, avocado, goat cheese, pistachios, beet purée + fresh mint

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SECOND COURSE

choice of:

12 HOUR BRAISED LAMB SHANK

garlic whipped potatoes, sundried tomato + caper jus, roasted seasonal vegetables

DUCK CONFIT TORTELLINI

gorgonzola + walnut tortellini, brome lake duck confit, wild mushrooms, julienne leeks, rosemary demi, dijon + citrus dressed arugula

CREOLE SOCKEYE SALMON

glo signature compound butter, warm potato + bacon salad, roasted seasonal vegetables

BLACK + BLUE AAA 10oz RIB EYE

additional 10
creole seasoning, rosenborg blue cheese + bordelaise sauce, garlic whipped potatoes, roasted seasonal vegetables

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THIRD COURSE

choice of:

CARAMEL APPLE CRUMBLE

oven baked, vanilla bean ice cream, rum caramel sauce

BLACK FOREST CHEESECAKE

milk chocolate, sour cherry compote, whipped cream

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BAR FEATURES

YUZU AND I

13
takara sake, botanist gin, yuzu + kaffir lime leaf purée, prosecco, citrus, sugar syrup, aperol float, sparkling water

BEESWAXED OLD FASHIONED

14
beeswax infused bearface 7yr whisky, honey syrup, aromatic bitters, charred orange

DAZED AND INFUSED

13
wild strawberry infused tanqueray no 10 gin, ketel one grapefruit + rosé vodka, citrus, sugar syrup, whites, rose il vino de poeti float, lemon ginger bitters

WHISTLER BREWING CHESTNUT ALE

8
roasted chestnuts impart a bold + nutty character, complemented by a light level of hops, for a clean but crisp finish, 5%