Chef’s Table

3 Course Dinner | $39

First Course

Choice of:

ARTISAN GREENS + APPLE SALAD

blue cheese, candied hazelnuts, gala apples, smoked bacon + champagne maple vinaigrette
ROASTED GARLIC + ASPARAGUS SOUP

match stick truffle frites, parmesan dust + fresh parsley

Main Course

Choice of:

HICKORY SMOKED BOURBON RIBS

bourbon barbecue glaze, buttermilk fried onions, roasted garlic whipped potatoes + seasonal vegetables
Wine Pairing: Altopiano Sangiovese 5oz Glass | 8.5
PACIFIC COAST HALIBUT OSCAR

pan roasted halibut, dungeness crab, béarnaise sauce, asparagus risotto + blistered grape tomatoes
Wine Pairing: Kettle Valley Chardonnay 5oz Glass | 10.5
AAA 6oz NEW YORK STEAK + PRAWNS

brandy peppercorn cream, garlic butter poached prawns, roasted garlic whipped potatoes + seasonal vegetables
Wine Pairing: Morgan Bay Cabernet Sauvignon 5oz Glass | 10
DUCK CONFIT TORTELLINI

gorgonazola + walnut tortellini, shiitake mushroom cream, braised leeks, bacon lardons, fresh thyme + citrus
dressed arugula
Wine Pairing: Cedar Creek Pinot Noir 5oz Glass | 11

Dessert

Choice of:

ESPRESSO BAILEYS TIRAMISU

kahlua crème anglaise, chocolate pearls + cocoa powder
WHITE CHOCOLATE STRAWBERRY MOUSSE

chantilly cream, chocolate shavings + fresh mint

EXECUTIVE CHEF ANDREW FAWCETT