Posted: January 23, 2015

Foodies Unite!

Its DINE ABOUT Winnipeg time again and we’re excited to get your reaction to this year’s sensational tasting menu featuring pig cheeks from Ferme Jobin (while supplies last), a great northern white bean vegetarian cassoulet, big robust meaty bison, organic acorn squash sorbet, Sea buckthorn puree, a duck salad and more. This year we’re offering an additional selection from the ‘to begin’ section  so you try even more tasty dishes.

Each delicious menu item will be paired with tasty terrific & unusual  anadian wine, local Craft Brew and culinary cocktail suggestions.

See the menu below and make your reservations now.  DineAbout_Slider

Menu

to begin and begin again

Beer braised pork cheeks (naturally raised, organic Berkshire) with sweet potato ravioli, dried cherry sauce, shaved parmesan and potato crisps

Selkirk rabbit tourtière with juniper berries, balsamic figs, red wine demi-glace carrot butter and Dijon mustard cream

Soup of Tomorrow: Announced Nightly

Add an additional course for $10

Main Course

Roast Manitoba bison striploin with green peppercorn demi-glace, garlic smashed potato, hollandaise, frizzled leeks and Yorkshire puddin’,

Vegetarian cassoulet with great Northern white beans, curry spiced lentil sausage, aromatic vegetables, wild rice, barley and grains

King Cole duck breast with honey citrus glaze, shredded confit, walnuts, poached pear, sunflower seeds, endive, spinach and clover vinaigrette

Dessert

Warm Granny Smith apple crumble spiked with Screech, brown sugar, cinnamon, oats, Frosty Mountain vanilla ice cream and loads of homemade caramel sauce

Cinnamon and cayenne infused chocolate brownie with Frosty Mountain vanilla ice cream and Sambuca  honey sauce

Organic acorn squash sorbet with granola and Sea buckthorn puree

$38 plus tax and service

Make a reservation right now. Don’t be disappointed.  Evenings will sell out. Items will run out. Be sure to tell us you want the DINE ABOUT menu.