Whatever your fancy, we have you covered with a selection of guest and chef favourites for the main course. The Bouillabaisse (a traditional Provençal fish stew), Wild Mushroom Ravioli with Prawns (in a white wine butter sauce with garlic, fresh tomato, and herbs), and AAA Canadian Beef Filet (with Moroccan spiced root vegetables, smoked mashed potatoes, and red wine peppercorn jus) have all been on the menu for years. While the Seared Lois Lake Steelhead (baby kale, lentils, pickled shallots, turmeric scented cauliflower), Duck Confit Leg (with butternut squash spaghetti, roasted fingerling potatoes, turmeric scented cauliflower puree, and blueberry gastrique) are newer additions.
We’re excited, and we hope you are too. See you soon.