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SET MENU DINNER

3 COURSE 96 per person
4 COURSE 115 per person

Speak to your Conference Service Manager for additional course pricing

SOUP
– Creamed cauliflower, parmesan crisp
– Maple roasted carrot and brie, chips
– Roasted tomato and mascarpone soup, sourdough croutons
–  Roasted parsnip and pear, chips
– Sweet potato and vegan yogurt, toasted coconut
– Butternut and local cider, spiced apple

SALAD
– Market baby greens, cherry tomatoes, cucumbers, pickled onions, radishes, white balsamic dressing
– Caesar, romaine, parmesan cheese, croutons, bacon, garlic & lemon dressing
– Kale, spinach & frisee, poached pears, candied pecans, sherry vinaigrette
– Seasonal mixed greens, butternut puree, goat cheese, sunflower seeds, citrus vinaigrette
– Arugula & radicchio, poached Okanagan apple, smoked blue cheese, candied walnuts, sherry vinaigrette
– Frisee & arugula, ricotta, caramelized beets, spiced pumpkin seeds, cider honey vinaigrette
– Vegan roasted baby beets, mixed greens, sweet pea puree

CHEESE
– Selection of three Canadian cheeses, grapes, dried fruit, house made baguette

COLD APPETIZERS
– Smoked Tofino albacore tuna loin & tartare, pea shoots, charred baguette, lemon aioli
– Sweet potato & Alberta potato terrine, caramelized apple puree, arugula & radish salad
– Local duck rillettes & house smoked breast, Saskatoon berry chutney, baguette, shoots
– Steelhead trout tartare, smoked & rillettes, pickled cucumber salad, bannock croutons, herb aioli
– Vegan mushroom & chestnut pate, tarragon, fermented cranberries
– Vegan mushroom & chestner pate, savoury seed crumble, fermented cranberries, frisee

HOT APPETIZERS
– Slow braised Alberta beef short rib, whipped parsnip, chimichurri
– Seared scallop, pork belly lardon, cauliflower puree, sherry gastrique, shoots
– Roasted butternut squash ravioli, duck confit, herb crème fraiche, rich duck glazed
– Warm mushroom tart, chestnut puree, pickled shimeji, balsamic glaze

PALATE CLEANSER
– Saskatoon berry & local honey nectar
– Cranberry & prosecco
– Lime & mint
Served in martini glass
Served on an ice brick+$13 per person – minimum 7 days advance notice
Served on a Maple Leaf Ice Brick +$18 per person – minimum 7 days advance notice

ENTREES
The following plated dinners are accompanied by market heirloom vegetables
Land
– 
Truffle butter roasted chicken breast, mashed fingerling potatoes, charred heirloom carrots, buttered green beans, natural jus
– Alberta beef tenderloin, red fox mushrooms, asparagus, beef tallow mash, Okanagan cabernet jus
– Slow braised beef short rib, Alberta farro, cipollini, squash, charred Brussel sprouts
– Frenched pork chops, creamy polenta, garlic broccolini, apple mustarda, pan glaze
– Slow braised farms lamb shank, merguez cannellini bean cassoulet, grilled rapini
– Birch syrup glaze duck breast, duck, confit, yam puree, radish, asparagus, cherry jus
– Ginger bread crusted venison loin, golden beet puree, glazed turnips, dark chocolate jus
Sea
– Slow roasted steelhead trout, potato rosti, buttered green beans, fennel watercress slaw
– Seasonal west coast white fish, warm lentil salad, fennel, radish, preserved lemon emulsion
– Soy and maple glazed white fish, cauliflower puree, king mushrooms, asparagus, citrus emulsion (seasonal)
Vegetarian
– Goat cheese & herb croquettes, warm lentil & pea salad, charred butternut, apple slaw
– Caramelized onion tart, pine nut crumble, green house tomato chutney, fennel & mustard seed slaw
– Butternut squash ravioli, sautéed wild & cultivated mushrooms, truffle butter sauce, fresh herbs
– Fondant potato medallion, porcini mushroom, asparagus, sauce soubise
Vegan
– Cured & smoked eggplant tenderloin, red fox mushrooms, asparagus, olive oil mash, Okanagan cabernet vegan jus
– Crispy tofu steak, shiitake mushroom, Yu Choi, sticky rice cake

DESSERTS
– Strawberry cheesecake, shortbread crumble, mascarpone cream, strawberry pearls
– Infinite vanilla, Vanilla dacquoise, vanilla cream, ivory ganache, vanilla mousse, cookie crumble
– Pear caramel slice, Dulce chocolate cream, caramelized pears, blood orange yolk
– Chocolate sour cherry tart, Chocolate crisp, chocolate cremeux, cherry confit
– Citrus blast, Coconut & lime mousse, lemon curd, green tea coconut sponge
– Vegan orange almond cake, apple jam, fresh seasonal berries

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