MULTI COURSE DINING

Imagine an evening with family and friends within the comforts of your own home without having to head out… We bring the restaurant to you so to speak.

 
Custom menus, handcrafted fare made in house – all from scratch showcasing the finest ingredients available. Your pre-selected tailored wine & spirits program and of course that favourite must have dessert taken care of for you by our attentive service and culinary teams.
 
A perfect match for Valentine’s day dining, birthday and anniversary celebrations, wedding rehearsals, or pretty much any occasion that you can dream up. Let’s get planning today!

Sample Menu A
4 Course Tasting – Seafood Asian Inspired

1. Pan seared digby scallop w/ miso butter, umeshu reduction & shiso
2. Atlantic lobster salad – crispy claw tempura & poached tail segment w/ dressed tendrils, grapefruit & yuzu pearls
3. Maple-soy lacquered pacific sablefish w/ pickled fennel, roasted sunchoke puree w/ bacon & organic market vegetables
4. Pineapple & coconut tapioca w/ valrhona milk chocolate gianduja & tart pineapple sauce

Sample Menu B
4 Course Tasting – Fall Inspired Seasonal

1. Braised pork cheek w/ turnip, melted ciopollini onion – apricot gastrique
2. Puree of roasted butternut squash w/ chevre espuma & maple
3. Sous vide brant lake wagyu beef shortrib w/ sauce financiere, olive oil pommes puree & panier of baby vegetables
4. Banana dacquoise w/ dark chocolate cremeux & sea salted hazelnut croquant

Sample Menu C
4 Course Tasting – Bistro Inspired Classic

1. Torchon of foie gras w/ preserved & fresh pickled quince, wild arugula, salt roasted marcona almonds
2. Salade lyonnaise – frisee, guanciale, brioche crouton & poached free run goose egg w/ red wine vinaigrette
3. Classsic slow cooked cassoulet w/ duck confit, toulouse sausage, pork belly & haricots blanc
4. Traditional stone fruit clafoutis w/ vanilla bean crème anglaise

Sample Menu A
5 Course Tasting – Seasonal

Amuse Bouche
1. Flash grilled calamari w/ meyer lemon, young garlic & chilis
2. Roasted taber corn bisque – pickled jalapeno & smoked bacon crumb
3. Braised boar shoulder cappelletti w/ house made ricotta, mint-pea pistou, shoots & pine nut
4. Maple hill crispy skin chicken supreme w/ grilled bc spot prawns & summer vegetable carnarolli risotto – chorizo oil
5. “Caramel apple” mille feuille w/ salted carmel butter cream, spiced granny apple & cider seafoam toffee

Sample Menu B
5 Course Tasting – Custom

Amuse Bouche
1. Braised oxtail & perigord truffle raviolo in warm oxtail consomme
2. Radish & citrus salad – fresh, pickled & cooked w/ miners lettuce greens & herb oil
3. Crispy mustard seed spaetzle w/ confit rabbit, marzano tomato & olive ragu finished w/ piave
4. Magret duck breast w/ 5 spice citrus molasses lacquer, confit croquetta, crispy potato-fennel pave & broccolini
5. Brown butter-hazelnut petit gateau w/ roasted coronation grape sauce & carbonated grapes

Sample Menu 1
3 Course Tasting – Seafood

1. Creamy lobster bisque w/ apple & celery salad
2. Seared qualicum scallops & berkshire porkbelly w/ smoked onion soubise, salt roasted baby beets & farro
3. Yuzu sabayon w/ macerated berries & meringue

Sample Menu 2
3 Course Tasting – Eclectic

1. Modern “salade nicoise” seared ahi, cured egg yolk, green bean, confit cherry tomato, fried nicoise olive & anchoiade
2. Harissa & za’atar braised local lamb shank, crispy ceci beans w/meyer lemon, mint & tahini yogurt, babaganoush
3. Warm mini doughnuts w/ lemon honey & toasted almond

Sample Menu 2
3 Course Tasting – French

1. Pate de campagne w/ brioche, brassica mustard, red onion pickle & apricot
2. Chili grilled brant lake wagyu “cote de boeuf” w/ fresh persillade & grilled lemon, caramelized onion pommes anna & glazed rainbow carrots
3. Strawberry-pistachio savarin w/ white chocolate crème chantilly