Starter

BURRATA & BEET WITH HEIRLOOM TOMATO [V] | 19
pistou, micro pea shoot, reduced balsamic, candied walnuts, vadouvan vinaigrette
Santa Margherita | Pinot Grigio | IT 5oz

CRAB & LOBSTER BISQUE
cognac cream, chive foam
William Fèvre | Petit Chablis | FR 5oz

FRESH SHUKED OYSTERS
house mignonette
Oyster Bay | Pinot Grigio | NZ 5oz

Intermezzo

LIME SORBET & THYME

Entrée

CLASSIC BEEF FILET WELLINGTON
pomme purée, charred broccolini, peppercorn jus
“La Fiole” | Côtes du Rhône | FR 5oz

LOBSTER & SCALLOP WITH CUTTLEFISH LINGUINE
garlic, olive oil, smoked paprika tomato cream
Kim Crawford | Sauvignon Blanc | NZ 5oz

CARAMELIZED KING OYSTER “SCALLOP” MUSHROOMS [V]
saffron risotto with brie croquettes and minted pea puree
Janare | Falanghina Del Sannio | IT 5oz

Dessert

“MIDNIGHT IN PARIS” CREPE SUZETTE
classic flambe orange crepe with grand marnier caramel and vanilla ice cream
Steller’s Jay | Brut | BC VQA 5oz

DECADENT CHOCOLATE BROWNIE [VEGAN/GF]
sour cherry coulis, fresh berries
Black Sage | “PIPE” 2017 | BC VQA 2oz