First seating – 3 course

55 per person

First

White and black bean velouté, roasted basil and red pepper drizzle

Second

Pink peppercorn dusted Beef Tenderloin, grilled, Blanton morel jus, truffle
potato gratin

or

Pan seared Alberta Supreme chicken breast stuffed with lobster, havarti, and spinach, served with a shallot, herb Riesling cream

or

Salmon tournado, poached, pesto rubbed, Orange white spice tea scented red and white quinoa, Noilly Prat dill cream

Third

Caramel Kracken Rum Fondue Served with cinnamon sugar cookies, toasted coconut banana, strawberries

Second seating – 5 course

75 per person

First

White and black bean velouté, roasted basil and red pepper drizzle

Second

BRUSCHETTA Lobster, melted brie, tarragon cream

Third

Hibiscus Rosé Granitée

Fourth

Pink peppercorn dusted Beef Tenderloin, grilled, Blanton morel jus,
truffle potato gratin

or

Pan seared Alberta Supreme chicken breast stuffed with lobster, havarti, and spinach, served with a shallot, herb Riesling cream

or

Salmon tournado, poached, pesto rubbed, Orange white spice tea scented red and white quinoa, Noilly Prat dill cream

Fifth

Caramel Kracken Rum Fondue Served with cinnamon sugar cookies, toasted coconut banana, strawberries