A grazing menu featuring 7 innovative creations using local & Canadian Ingredients
Wild & Cultured Mushroom with Smoked Pork Wontons
Potato vodka cured Arctic char, Chef’s focaccia cracker, Chaeban mascarpone cheese crème fraiche & capers
with wild rice noodles, mushroom, cabbage & traditional rice wine dip
Lake Kisseynew Northern pike filet in Thai yellow curry & coconut, with sweet peppers, scallion, sesame, cabbage & rice noodles
Slow roasted Arborg beef back ribs with Five Star whiskey glaze & gremolata
Crisply fried duck breast tenders with beet slaw & a Concord grape & mustard preparation
A dense, but not stupid, chocolate cake, fresh whipped ginger cream & green tea anglaise