- PETIT STARTERS
- poached quail eggs with crème fraîche
- sturgeon caviar + chives
- FIRST COURSE
- poached lobster with shaved fennel slaw
- charred pink grapefruit
- watercress beurre blanc
- MAIN COURSE
- ontario AAA sirloin with slow roasted chipollini onions
- cherry chutney and allumette frites
- sautéed ruby swiss chard
- SALAD
- ruby endive, rocket + butter lettuce
- dried green apple crisp
- maple pecans
- white balsamic vinaigrette
- DESSERT
- oeufs a la neige
- lavender + raspberries
- gold leaf