NEW YEAR'S EVE DINNER

165 person | 88 for Wine Pairing

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AMUSE BOUCHE

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SMOKED SALMON TORCHON
Yuzu Caviar, Horseradish Crema, Cucumber

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GOUGERES FLORENTINE
Gribiche, Spinach, Duxelles, Smoked Bacon Pangritata

CAVIAR | ADD COURSE FOR ADDITIONAL 200

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ACADIAN STRURGEON CAVIAR & CHAMPAGNE
Full Tin Over of Caviar Served Chilled on Ice with Potato Bilini and  Classic Accompaniments.
Paired with A 375ml Bottle Veuve Clicquo

 

FIRST COURSE | SELECT ONE OF THE FOLLOWING

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BISON TATAKI
Crème Fraîche, Chives, Pickled Shallots, Sanbaizu, Scallion Tendrils, Puffed Amaranth

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BLUE OYSTER MUSHROOM TEMPURA
Pickled Blue Oyster Mushrooms, Truffle Mayu Glaze, N’Duja Aioli, Grana Padano, Winter Truffle

 

SECOND COURSE | SELECT ONE OF THE FOLLOWING

 

BEETROOT & BURRATA
Apple Vinaigrette, Crispy Prosciutto, Arugula, Truffle Honey, Spiced Pepita, Goat Cheese Snow

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SMOKED DUCK AGNOLOTTI
Confit Leeks, Maitake Mushrooms, Pickled Fennel, Burnt Allium Brodo, Sunchoke Crisp, Chive Oil

 

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FOIS GRAS | ADD COURSE FOR ADDITIONAL 32

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ROUGIE FARMS FOIE GRAS TORCHON
House made Challah, Seasonal accompaniments

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MAIN COURSE | SELECT ONE OF THE FOLLOWING

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CHATEAUBRIAND SURF & TURF FOR TWO
Local Mushrooms, Garlic Pomme Purée, Lobster Tail Thermidor, Sauce Bordelaise, Cowboy Butter

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CANADIAN ANGUS TENDERLOIN
Local Mushrooms, Garlic Pomme Purée, Seared Argentinian Pink Prawns, Demi Glace

SABLEFISH EN PAPILLOTE
Fermented Allium Glaze, Rutabaga Purée, Seared Bok Choy, Braised Lentils, Sauce Béarnaise, Crispy Shallots

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AUBERGINE AU GRATIN
Eggplant Ratatouille, Moroccan Couscous, Crispy Chickpeas, Mint Raita, Grana Padano

 

 

DESSERTS | SELECT ONE OF THE FOLLOWING

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TIRAMISU REVISITED
Coffee Biscuit, Coffee-Infused Praline, Mascarpone Chantilly, Espresso Ganache Montée, Sauce au Chocolat

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WHITE FOREST MOUSSE CAKE
Chocolate Sponge, White Chocolate Mousse, Cherry Gel, Cherry Sauce, Cocoa Nibs

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CHEESE COURSE | ADD COURSE FOR ADDITIONAL 25

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DUO OF CANADIAN CHEESES
Chef’s selected cheeses served with fresh crostini, fruit and house preserves