The Culinary Collection

Ottawa Valley cauliflower puree, brown butter emulsion, crispy capers, and pickled sea fennel. [GF, DF]

Hand-cut tenderloin, cured egg yolk, shaved black truffle, horseradish aioli, and sourdough crisp.

Foraged chanterelles, porcini oil reduction, toasted brioche soldier, and thyme crema. [V]

Roasted golden beets, whipped goat curd, roasted pistachio crunch, and aged balsamic glaze. [V, GF]

Honey-lacquered skin, roasted heirloom carrots, blackberry reduction, and parsnip mousseline. [GF]

AAA Alberta beef, potato fondant, marrow jus, charbroiled king oyster mushrooms, and smoked sea salt.

Pan-roasted fillet, saffron clam velouté, braised leeks, potato scales, and dill emulsion. [GF]

Ricotta-filled egg pasta, shaved Italian black truffle, brown butter sauce, and Parmigiano-Reggiano 24-month. [V]

70% smoked chocolate ganache, warm salted caramel pour, hazelnut praline core.

Caramelized puff pastry, dark maple diplomate cream, spiced apple compote, and vanilla bean gelato.