Tonight’s Dinner Features

~SOUPS~
Wild Boar & D’Anjou Pear
Carrot, Ginger, & Squash (GF)
~10~

~LAND~
Fraser Valley Pork Tenderloin 

Pistachio & pumpkin seed-crusted pork tenderloin, blueberry bacon demi glace, Vietnamese cinnamon-infused Gala apple purée, wild & cultivated mushrooms, pickled vegetables
~24~

~SEA~
Bouillabaisse
Sturgeon, tiger prawns, scallops & mussels in Pernod-cream with purple fingerling potatoes, anise, black kale, heirloom carrots, herbs  de provence and micro amarath.
~27~

~VEGETARIAN~
Wild Mushroom Spatzle
Brown butter spatzle, Paive Vecchio, grana padano, portobello & shimeji mushrooms, black truffle, English peas, arugula, and broccolini, micro red radish.
~21~

~DESSERTS~
Chocolate Lava Cake à la mode
Disaranno, Nutella & Toasted Almond Crème Brûlée
Pear, Apple, Cranberry & Walnut Bread Pudding à la mode
~10~