culinary art exhibit (intimate chef-led dinner)
"spring has sprung"
friday, may 26/17, 6:30pm - end (dinner served at 7:30 sharp)
for this evenings event, join Matthew Ness, the chef as his 4-course menu explores the slow arrival of the harvest season. Each course is paired with a carefully selected wine tasting.
wild mushroom puff pastry vol au vent, buttered asparagus, glazed pork belly, sauce maltaise, parmesan
seared scallop, fiddleheads, peas, radish,
cauliflower purée, pickled ramp vinaigrette
duck confit, braised du puy lentils, french beans,
port and cherry gastrique, bitter greens, hazelnut
beetroot and vanilla bean panna cotta, rhubarb compote, candied walnuts, white chocolate cake, macaron
price per person = $87.50 plus hst.
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