NEW YEAR'S EVE 5-COURSE DINNER

Taleggio Locale Albert’s Leap cheese

Dry cured Iberico pork ham

Foie gras torchon

Fresh figs, sour cherry spread, mustard, toasted brioche, sea salt flakes, micro greens

Tarragon crème fraiche, chives

Watercress, frisée, roasted peach, smoked honey roasted walnuts, caramelized grapes, crumbled goat cheese, cranberry vinaigrette

Grilled triple-A rib eye steak, rosemary-onion black garlic butter, red wine and au jus reduction, seasonal vegetables, wagyu beef tallow roasted fingerlings

Pan roasted Vancouver Isle black cod, miso glaze, toasted sesame seeds, aromatic rice, Asian vegetables stir-fry

 Slow braised veal osso bucco, gremolata crust, seasonal vegetables, whipped Yukon gold potato

 Trio of quinoa with chickpeas and tomato basil jam, wild mushrooms in coconut cream, grilled asparagus, sweet peppers, green and yellow zucchini, and a fanned portobello mushroom cap finished with fresh basil oil. 

White chocolate ganache layered with passion fruit mousse and finished with a spiced chocolate disc, creating a balance of creamy sweetness, bright tropical flavour, and warm chocolate notes.

Served with freshly brewed coffee and tea