HOLIDAY CHEF’S TABLE | 44

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FIRST COURSE

Fire Roasted Red Pepper + Tomato Soup

  • basil pesto crème fraîche
  • spiced crispy chickpeas

Cranberry Orange Spinach Salad

  • dijon balsamic vinaigrette
  • baby spinach
  • goat cheese
  • candied pecans
  • mandarin

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SECOND COURSE

5oz Beef Tenderloin

  • wild mushroom peppercorn demi
  • confit garlic whipped potatoes
  • roasted root + seasonal vegetables

Brome Lake Duck Confit

  • hoisin ginger glaze
  • potato cabbage cake
  • broccolini
  • togarashi aioli

Creole Sockeye Salmon

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

Dungeness Crab + Shrimp Carbonara

  • local bacon
  • green peas
  • gorgonzola cream
  • reggiano
  • black pepper
  • citrus dressed arugula

Crispy Tofu Kung Pao Bowl

  • carrots
  • peppers
  • snap peas
  • broccoli
  • mushrooms
  • farkay noodles
  • bean sprouts
  • cashews
  • spicy szechuan sauce
  • lime

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DESSERT

Gingerbread Sticky Toffee Pudding

  • caramel sauce
  • gingersnap crumble
  • vanilla ice cream
  • gooseberry

Red Velvet Cheesecake

  • chocolate ganache
  • white chocolate pearls
  • mint