Chef’s Table
3 Course Dinner | $39
Choice of:
blue cheese, candied hazelnuts, gala apples, smoked bacon + champagne maple vinaigrette
Choice of:
bourbon barbecue glaze, buttermilk fried onions, roasted garlic whipped potatoes + seasonal vegetables
Wine Pairing: Altopiano Sangiovese 5oz Glass | 8.5
pan roasted halibut, dungeness crab, béarnaise sauce, asparagus risotto + blistered grape tomatoes
Wine Pairing: Kettle Valley Chardonnay 5oz Glass | 10.5
brandy peppercorn cream, garlic butter poached prawns, roasted garlic whipped potatoes + seasonal vegetables
Wine Pairing: Morgan Bay Cabernet Sauvignon 5oz Glass | 10
gorgonazola + walnut tortellini, shiitake mushroom cream, braised leeks, bacon lardons, fresh thyme + citrus
dressed arugula
Wine Pairing: Cedar Creek Pinot Noir 5oz Glass | 11
Choice of:
kahlua crème anglaise, chocolate pearls + cocoa powder
EXECUTIVE CHEF ANDREW FAWCETT