FIRST. mushroom soup olive oil sourdough croutons. baby gem caesar crunchy parmesan, anchovies, croutons MAIN
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1 mushroom soup olive oil sourdough croutons baby gem caesar crunchy parmesan, anchovies, croutons charcoal grilled albacore tuna gigante beans, spinach and sicilian olives basil, olive oil casarecce with tomato ricotta salata, basil olive oil lemon curd limoncello soaked semolina cake citrus gel and lemon balm GROUP MENU #1 $59.00
2 ricotta, golden and chioggia beet salad smoked orange vinaigrette, pistachios green leaves baby gem caesar crunchy parmesan, anchovies, croutons aqua pazza roast arctic char in crazy water chick pea fritter rapini, chili and olive oil grilled heirloom carrots and rainbow chard lemon curd limoncello soaked semolina cake citrus gel and lemon balm GROUP MENU #2 $74.00
3 ricotta, golden and chioggia beet salad smoked orange vinaigrette, pistachios green leaves green leaf and crunchy vegetable salad pecans and pumpkin seeds, dried fruit point reyes toma wood grilled prawns cooked on a rosemary branch chickpea and tahini, buckwheat and chili aqua pazza roast arctic char in crazy water wood grilled tenderloin of beef potatoes with prosciutto and parmesan collard greens salmoriglio semolina gnocchi romani wild mushrooms and sunchoke pecorino al tartufo hazelnut semifreddo passion fruit, hazelnut cake burnt cinnamon caramel lemon curd limoncello soaked semolina cake citrus gel and lemon balm GROUP MENU #3 $84.00
4 green leaf and crunchy vegetable salad pecans and pumpkin seeds, dried fruit point reyes toma beef tartare with smoked mayonnaise onion rings and watercress grilled red fife sourdough prawns wood grilled on a rosemary branch chickpea and tahini, buckwheat and chili MID casarecce with spicy chorizo sausage tomato and chili, rosemary and parmesan fraser valley duck roast parsnips, braised red cabbage jus gras aqua pazza roast sablefish in crazy water wood grilled tenderloin of beef potatoes with prosciutto and parmesan collard greens salmoriglio risotto of wild mushrooms fresh herbs parmesan crackling hazelnut semifreddo passion fruit, hazelnut cake burnt cinnamon caramel petits fours GROUP MENU #4 $92.00
5 parmesan soufflé twice cooked with spinach and fresh cream wood grilled wild prawns cooked on a rosemary branch chickpea and tahini, buckwheat and chili beef tartare with smoked mayonnaise onion rings and watercress grilled red fife sourdough MID risotto of wild mushrooms fresh herbs parmesan crackling wood grilled tenderloin of beef potatoes with prosciutto and parmesan collard greens salmoriglio aqua pazza roast sablefish in crazy water alberta lamb cooked over fire heirloom carrots, roast beets slow cooked rutabaga side stripe prawn and ricotta tortellini swiss chard black truffle vinaigrette whipped guanaja ganache white crema, dehydrated chocolate mousse dark chocolate gelato six boxed macarons to go GROUP MENU #5 $104.00
6 baby gem caesar croutons and anchovies crunchy parmesan charcoal grilled albacore tuna basil and olive oil, gigante beans, spinach sicilian olives casarecce with tomato ricotta salata, basil and olive oil EARLY GROUP MENU $49.00
FIRST. winter squash soup crème fraiche curry infused oil. baby gem caesar crunchy parmesan, anchovies, croutons MAIN
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More informationFALL & WINTER DINNER MENU SELECTIONS FOR EVENTS
2018-2019 FALL & WINTER DINNER MENU SELECTIONS FOR EVENTS Menus prepared by Executive Chef Jason Bangerter Pinnacle Award s, Chef of the Year 2017 Canada s 100 Best, Farm to Table Chef 2017 Ranked 5 th
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More informationCelebrate Holiday Menu
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More informationCannelloni with pumpkin and chicken 14 Roast pumpkin poached chick fetta, pine nuts topped with Napoli & parmesan
Bruschetta Garlic & Cheese 10 Tomato, Spanish Onion & Basil 12 Pesto, Mozzarella & Prosciutto 15 Hot Smoked Salmon, Fried Capers, Dill Mascarpone 17 Antipasto Traditional Antipasto Selection of Italian
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More informationTwo-Course Lunch. choice of entrée - please choose three. dessert
Large Party Menus Two-Course Lunch choice of entrée - please choose three TOSSED COBB SALAD chopped romaine watercress grilled chicken olives tomato blue cheese bacon egg buttermilk herb dressing ORGANIC
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THE REPULSE BAY CLASSIC MENU The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns Traditional French onion soup baked with Gruyère cheese
More informationPAN SEARED STRIPED BASS spinach leek risotto, braised fennel, partially dehydrated cherry tomatoes, kalamata olives $34
SEAFOOD ENTREES Chef Paired Items Parties may choose up to two entrée selections and one selection of any other course. There will be a $2 upcharge per plate for any more than two entrée choices with a
More informationDinner Option 1 Three Course Menu $58 per person. Includes soup or salad, entrée, dessert, soda, coffee and tea. Menus must be selected before event.
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More informationTwo Course Dinner. Three Course Dinner. PER PERSON Choose either one entrée and one main, or one main and one dessert.
P L AT E D Two Course Dinner Choose either one entrée and one main, or one main and one dessert. Three Course Dinner Choose one entrée, one main and one dessert. Ingredients in some dishes may be substituted
More informationHORs d ŒUVRES menu. OPEN BARS Please Choose an Open Bar or Discuss Our à la Carte Options. Beer & Wine (Add to Beverage Choices)
Add Brotherhood Sparklers, Bloody Marys HORs d ŒUVRES menu passed HORs d ŒUVRES Leek - Wild Mushroom Egg Roll Ratatouille - Polenta Tart, Pepper Oil Herb Goat Cheese - Caramelized Onion Tart ($) Porcini
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