The new fall/winter menu features fresh, locally-sourced ingredients in high-end preparations. (Pun intended.) While there, be sure to check out the award-winning selection of 550 international and Canadian wines from the “cellar in the sky.”
Here are our top 5 picks.
BC Smoked Sablefish Chowder
Potatoes, dill crème fraiche and crumbled lemon biscuit.
Beet Cured Smoked Atlantic Salmon
Ficelle crostini, whipped tarragon cream cheese, frisée and pickled fennel.
Torn Pasta with Braised Lamb
Pulled lamb shoulder, foraged Quebec cep mushrooms, shaved Fifth Town buffalo parmesan cheese and natural rosemary jus.
Braised Boneless Alberta Beef Shortrib
Rutabaga puree, sautéed baby turnips, lardons, pearl onions and mushrooms.
Chocolate Hazelnut Dacquoise
Hazelnut meringue, dark chocolate glazed hazelnut mousse, dark chocolate hazelnut ganache, torched banana, whipped crème fraiche and a croquant crusted brandy snap.