Dinner Menu
Dinner Menu
Prologue
Mushroom Tortellini Dumpling Consommé | 42
Trafford Farms mixed mushrooms | black truffles | mushroom dashi | garlic oil | chips
Dorian Deviled Egg | 28
organic egg | asparagus | spiced yogurt | blood orange | rooftop herbs
AB Smoked Veal Tartare | 36
smoked soy | black garlic | fried capers | onion medley | egg yolk purée | Grizzly Gouda | shokupan
QC Foie Ganache | 36
house hazelnut butter | seasonal jam | greens | brioche
Two Origins | 36
Hokkaido scallop | crispy smoked pork belly | pressed cucumber | vadouvan sauce
Winter Chicories | 32
pickled radicchio | endive | citrus orange | parsnips | toasted pecans | miso dressing
BC 3-Day Aged Albacore Tuna Crudo | 36
sustainably caught albacore tuna kinilaw | cashew vinegar | calamansi foam | relish | pickled Okanagan apples | herbed oil | white rice cracker
Narrative
Alberta Sunterra Pork | 53
pork belly & tenderloin | black kale | tomato jus | chorizo | beefsteak tomato
Char Kissed Ora King Salmon | 59
sustainably caught red miso cured king salmon | plum beurre blanc | calamansi foam | tare sunchokes | yu choy | BC pear
QC Duck Breast | 62
3hrs brined Rougie duck breast | confit legs croquette | garnet yam carlic | honey roasted brussels | pickled radicchio | fermented haskap
AAA Alberta Beef Medley | 72
AAA AB beef tenderloin, oxtail & short ribs | black garlic pommes anna | smoked parsnip purée | house ferments | teriyaki beef jus
Ocean's Bounty Rigatoni | 62
Nova Scotia lobster | Hokkaido scallops | truffle Serrano miso crème emulsion | citrus | garden herbs | grana padano
Chef Kurt’s chili oil
Root and Flower | 40
cauliflower | charred celeriac purée | oyster mushroom | Okanagan apple |
Chef Kurt’s chili oil
Chef's Tasting Menu | $175 per person
Amuse Bouche
decadent creation by The Wilde Kitchen Team
QC Foie Ganache
house hazelnut butter | seasonal jam | greens brioche
BC 3-Day Aged Albacore Tuna
sustainably caught albacore tuna | cashew vinegar | calamansi foam | relish | pickled Okanagan apples | herbed oil | white rice cracker
Pan de Sal
Chef Leroy’s childhood bread back home | smoked cheese | pimiento
BC pear
Char Kissed Ora King Salmon
sustainably caught red miso cured king salmon | plum beurre blanc | yuzu foam | grilled tare sunchokes | yu choy |
BC pear
Alberta AAA Beef Medley
AAA AB beef tenderloin, oxtail & Short Ribs | black garlic pommes anna | smoked parsnip purée | house ferments | teriyaki beef jus
Chocolate Chestnut Mousse
Valhrona cream | chestnut mousse | chestnut ice-cream
Petit Fours
selections by our talented pastry team
$135 per person
Wine pairing available |
$135 per person
Dessert Menu
Autumn Poached Pear | 16
whipped mascarpone | vanilla caviar | pistachio | red wine chocolate sauce
Dorian Honey Fig Tart | 16
honey mousse | honey gelato | honey rosemary gel
Chocolate Chestnut Mousse | 16
Valrhona cream | chestnut mousse | chestnut ice cream
Petit Fours | 16
house selection of petit fours from our talented pastry team