Busy, busy, busy. Along with giving the fusion facade a face lift we have launched new lunch & dinner menus.
Guests can look forward to more umami on the menus with the addition of a new smoker to Chef’s arsenal. We over stocked the cellar with sumptuous supple Syrah with just a titch of Viognier from Poplar Grove. Click Here to Read the Wine Profile. The first rain of the season brought a bounty of fiddleheads with morel mushrooms on the way. Crisp, organic, bright green Manitoba asparagus is on all the dinner plates signaling spring is here. Why aren’t you?
