Canadian Guest Chef KRIS SIMMONS (Class of 2014) joins us from S&V Uptown, Waterloo.

MENU:
Marinated Scallop
Coconut Cream, Winter Radish, Shiso

Snow Crab
Sweet Onion, Fennel, Laurel Velouté

Arctic Char
Cauliflower, Swiss Chard, Caviar Beurre Blanc

Chantecler Chicken
Confit Leg Tortellini, Vanilla Parsnip, Roasted Leek, Roast Chicken Vinaigrette

Burnt Lemon
Lemon Curd, Meringue crisp, Chocolate crumb, Goat Cheese Sorbet

Student Chef Mary Delorme
Chef Instructor Jonathan Gushue

Dinner Prix fixe $75 per person includes tea or coffee
Wine Pairings Package (15 oz) $20 per person
Sommelier Alexandra Evans

Dine-in Only. Please inform us of all food allergies and dietary restrictions.  Reserve your seating now.  Seating at 6:30pm, 6:45pm, or 7:00pm.