Project Description

Taste of Adventure

To Start

Charred Squash Bruschetta
Caramelized yoghurt, Onion jam, Grilled house made sourdough, Cold pressed canola oil, & Birch infused balsamic

Fall Greens
Salt baked beets, Candied parsnips, Living greens, Goat cheese and sumac dressed, & Toasted walnuts

Fresh Daily Soup


To Indulge

Cocoa Rubbed Venison Denver
Pressed celeriac, Beet puree, Demi glace, Seasonal vegetables

Prairie Pulse Shepard’s Pie
Spiced lentils, Whipped Yukon Gold potatoes, seasonal vegetables

 Sustainably Farmed Salmon
Squid ink infused tempura sweet potato, Available vegetables, & Maple tentsuyu


To Finish

S’more Lava Cake
vanilla bean ice-cream and graham crumble

Apple Icewine Crème Brule
Brown butter sable