Amuse

Torchon of Quebec Foie gras, pineapple & red currant relish, toasted brioche, ‘Malden’ salt
Trio of Heirloom beet, aged local Chevre, 50 year old balsamic glaze, candied pecan, purple kohlrabi cress
Rack of New Zealand lamb ‘lollipops’, arugula & pistachio pesto, chervil cress

First

Alaskan king crab & PEI lobster fricassee, ‘Crustacean Chowder’, fine Brunoisse of Ontario grown vegetable, garlic chive

Second

Spring risotto of green and white asparagus spears, shaved Parmigiano Reggiano, toasted pine nuts, extra virgin olive oil

Third

Alberta farmed AAA Filet Mignon, Rapini & dandelion green ‘Peperincino’, Roasted garlic confit split fingerling potato, Red wine reduction
or
Fillet of ‘Lake Hazen’ Arctic char, medley of local fiddlehead fern, marinated Globe artichoke, & Ontario ramp, tapenade of black truffle, fine tomato concasse & baby chive

Fourth

Simple chocolate tart, Tahitian vanilla ice cream, melted ‘Tobblerone’ sauce, blackberry compote