Chef's Tasting Menu CAD 240/person. Wine Pairing additional.
Chef's Tasting Menu
Seasonal Amuse Bouche
Seasoned Bone Marrow Butter
extra virgin olive oil, 12 months aged balsamic vinegar
Bluefin Tuna
Otoro two ways, shiso leaf tempura, pickled daikon
Nova Scotia Lobster
lobster ravioli, Beluga caviar, smoked kombu essence, shaved truffle
Champagne Sorbet
tomato sorbet, lemon basil gel
Hand-Cut Prime Beef Tartare
prime beef adorned with parsley mayonnaise, Cabernet Sauvignon balsamic reduction, cured quail egg yolk, Kristal caviar, and 24 Karat Gold leaf
Olive Fed A5 Wagyu
Richly marbled and exceptionally tender, olive-fed A5 Wagyu comes from Shodoshima in Kagawa prefecture, Japan. Since 2006, the cattle have been fed a special diet of caramelized, dehydrated and roasted olive mash, giving the beef a unique taste and texture.
Dark Chocolate Flambé
Valrhona albinao 85% dark chocolate cake, vanilla caramel, sweet cherry, rum