Dinner Menu

Our philosophy is based upon changing involved – and sometimes intimidating – culinary experiences into the comfortable and remarkable. We are committed to working with our many great suppliers to source the best and most flavourful ingredients possible. Many of these products are sustainable, local and organic. Our goal is to showcase the purity and uniqueness of flavour of individual ingredients, which are prepared with great care for our guests. We are honoured to cook for you
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Dinner Appetizers

Young Organic Salad Greens	Tender Baby Lettuces with House Vinaigrette, Red Pear, Goat Cheese, and Crispy Shallots	12

Steak & Eggs	Egg Custard with Shaved Bottarga & Truffle Oil; Beef Carpaccio with Caper Berries & Parmesan Shards	18

Heirloom Beet & Frisée Salad	Crisp Pear Chips, Roasted Fennel, Ermite Blue Fondue & Pear Cider Vinaigrette	14

Rabbit Garganelli	Roasted Organic Garlic, Miniature King Eryngii Mushrooms, Asiago and Salsa Verde	16

Duck Confit Reuben	Grana Padano Cracker, Brussels Sprout Choucroute, Purple Pommery Mustard and Devilled Quail's Egg	16

Tuna Sashimi	Pickled Ginger Tempura, Spicy Soy Puree, Sweet Chili Sauce, Honey-Yuzu Vinaigrette	18

Organic Mushroom & Red Miso Soup	Christophe's Finest Varieties, Mushrooms Broth, Leek Brunoise & Crispy Shiitakes	12

Seared Quebec Foie Gras	Pickled Beet and Apple Tartare, Pomegranate-Grapefruit Reduction & Baby Tatsoi	20
Dinner Main Courses

‘Berkshire’ Heritage Pork Chop	Sautéed Swiss Chard, Red Beans and Rice, Shiitake Mushrooms and Grainy Dijon Gravy	34

Pan-Roasted B.C. Halibut	Tender Green Asparagus, Crispy Anchovies, Shaved Breakfast Radish, Baby Marble Potatoes & Lemon Vinaigrette	35

Maison Du Gibier Cornish Hen	Chicken Liver Sausage, Swiss Chard, Mashed Celery Root, Braised Celery, Oyster Mushrooms & Tiny Celery Leaves	32

Seared Digby Scallops	Sunchoke Purée, Bacon, Snow Peas, Sylvetta, Almond Milk & Brown Butter Sauce	30

Wild Nunavut Arctic Char	Artichoke Purée, Sorrel Sauce, Morels, Local Fiddleheads and Butter-Braised Leeks	31

AAA Alberta Beef Tenderloin	Boulanger Potatoes, Broccoli Rabe, Roasted Onion Purée and Bordelaise Sauce	38

Root Vegetable Risotto	White Root Vegetables, Organic Baby Shiitakes, Truffled Eggplant Caviar and Parmesan	27

Duck Duck Duck	Moulard Duck Breast with Grilled Apples, Swiss Chard, Mushrooms, Duck Confit Spaetzle & Caramelized Foie Gras Sauce	36
The Tasting Menu A special Chef’s inspirational Tasting Menu navigated by Chef Michael Moffatt & Sommelier Stephen Beckta Five Course Menu 79. Optional Wine Pairing 35. Optional Cheese Course 15.