Our Canadian Guest Chefs are from RICHMOND STATION, led by Executive Chef William Kresky,

MENU:
Chilled Nova Scotia Lobster
coconut, green curry, sea buckthorn
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Tom Yum Lobster Bisque
keffir lime leaf, cilantro oil

Slow Cooked Arctic Char
koshihikari rice, maitake mushrooms, dashi beurre blanc

Tanjo Farms Duck Breast
confit rutabaga, braised endive, cognac jus
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Duck Liver Pate
maple-bourbon gastrique, candied buckwheat

Palet D’or
white & dark chocolate mousse, salted caramel ice cream, cocoa nibs

Student Chef Owen Pearson
Chef Instructor Randi Rudner

Dinner Prix fixe $70 per person includes tea or coffee
Wine Pairings (15 oz) $20 per person
Sommelier Alexandra Evans

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