Celebrate Organic Week at fusion grill. Join us for a sensational 4-course all organic feast featuring the best local ingredients with vegan and organic options, too. Thursday, September 27 at 6:30. Call us for reservations, menu details and more information. 204-489-6963
Soup of Tomorrow: Roast heirloom squash with coconut yogurt.
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Fresh market greens with seasonal vegetable and apple cider vinaigrette.
Beet Carpaccio with pickled wheat berries, balsamic vinegar, olive oil and lentil sprouts.
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Gnocchi with mixed mushrooms, roast garlic, wilted arugula and a popped wild rice cream.
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Tomato salad with tempura avocado, basil vinaigrette and John Russell Honey drizzle.
EJH organic pork with caramelized onion tart, apple relish, Sea buckthorn berry and Malivoire red wine sauce.
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MOMA Beef short ribs with Chef made bacon, baby potatoes, hollandaise and phyllo structure.
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Vegetarian tourtière fall vegetables, quinoa, brown rice, crispy chard, grilled tomatillo compote, veggie demi and tomato pumpkin emulsion.
Flaxseed and almond butter apple crumble with honeyed coconut sorbet.
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Poached pear with cheddar and house made cracker.
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Pumpkin crème brulee with pepita cookie.
