Dinner Menu
Dinner Menu
Prologue
Mushroom | 29
Trafford Farms | roasted oyster mushroom soup | kombu caviar | courgette | lion’s mane | black truffle
Dorian Deviled Egg | 28
organic egg | asparagus | spiced yogurt | blood orange | rooftop herbs
Tartare | 34
veal | red wine fig | apple crisp | crispy capers | crème fraîche
Foie | 36
Rougie Farms foie | foie ganache | hazelnut butter | seasonal jam | brioche
Scallop | 38
Hokkaido scallop | crispy pork belly | compressed cucumber | vadouvan sauce
Trout Gravlax | 31
Alberta trout | herb sorbet | violet crisp | Chef Steph’s winter melon kimchi
Narrative
Halibut | 57
B.C. halibut | brassicas | apple | white mole
Pork Tenderlion | 53
Sunterra farms | tenderloin & belly | black kale | chorizo | beefsteak tomato
Duck | 56
Brome lake breast | confit leg croquette | Garnet yam fraiche | honey roasted brussels | pickled haskap
Beef | 63
Alberta Canadian prime beef | tenderloin | braised oxtail | oyster mushroom | potato rosti | smoked carrot purée
Mackerel | 52
North Atlantic mackerel | char grilled | hasselback potato | pumpkin & feta | swiss chard | sunchoke
Chef Kurt’s chili oil
Cauliflower | 40
organic cauliflower | charred celeriac purée | oyster mushroom | apple |
Chef Kurt’s chili oil
Gnocchi | 40
Parisian gnocchi | pumpkin buttermilk | cashew puree | winter squash
Chef's Tasting Menu | $175 per person
Amuse Bouche
Winter
Dorian Deviled Eggs
Canadian sturgeon caviar | spiced yogurt
Foie Gras
hazelnut | rhubarb plum jam
Trout
winter melon kimchi | violet crisp
Grandma's Brown Bread
maple butter
crème fraîche
Tartare
veal | red wine fig | apple crisp | crispy capers |
crème fraîche
Halibut
brassicas | apple | white mole
Intermezzo
Beef
Alberta Canadian prime beef tenderloin | braised oxtail | oyster mushroom | potato rosti | smoked carrot puree
Autumn Poached Pear
whipped mascarpone | vanilla caviar | pistachio | red wine chocolate sauce
Petit Fours
selections by our talented pastry team
Wine Pairings | $125 per person
Trio of Snacks
MOET & CHANDON Brut Rosé(4oz)
Tartare
DONNAFUGATTA Anthilia (4oz)
Halibut
CAVE TALMOND Macon-Uchizy (4oz)
Beef
CASA LUPO Valpolicella Ripasso (4oz)
Autumn Poached Pear
TAYLOR FLADGATE 20 year Port (2oz)
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