CHEF’S TABLE  | 55

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FIRST COURSE

choice of:

SWEET POTATO PEAR + GINGER SOUP

roasted beet raita, spiced cashews, cilantro (gf)(veg)

FALAFEL + AVOCADO SALAD

crisp lettuce, cucumber, tomatoes, red onion, kalamata olives, avocado, house marinated feta cheese, lemon tahini dill dressing (veg)

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SECOND COURSE

choice of:

CHICKEN SALTIMBOCCA

fig + goat cheese stuffing, cauliflower sage purée, peppercorn chicken demi, garlic whipped potatoes, seasonal roasted vegetables (gf)

CREOLE SOCKEYE SALMON

crispy corn + potato fritter, seasonal roasted vegetables, signature glo compound butter, lemon pepper cream, citrus arugula salad

AAA 5OZ BEEF TENDERLOIN STEAK AU POIVRE

black peppercorn crusted tenderloin, garlic, rosemary, beef demi, heavy cream, madagascar peppercorns, garlic whipped potatoes, seasonal roasted vegetables (gf)

WILD BC MUSHROOM RISOTTO

add 5oz beef tenderloin + au poivre sauce | 15
truffle mushroom puree, sautéed wild mushrooms, roasted asparagus, balsamic micro green salad (gf)(veg)

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DESSERT

choice of:

DULCE DE LECHE POT DE CRÈME

espresso vanilla white chocolate custard, whipped cream, toasted hazelnuts, mint (gf)(veg)

DUBAI CHEESECAKE

for an additional | 4
milk chocolate, pistachio butter, whipped cream, fresh mint (veg)

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BAR FEATURES