NEW YEAR'S EVE 5-COURSE DINNER

Ahi tuna, radish, cucumber, nori, togarashi, tobiko, black sesame cone

Shrimp cocktail, pomegranate, remoulade, pineapple chips

House-smoked Malpeque oyster, crostini, garlic-fine herbs goat cheese, pickled onion

Tarragon crème fraiche, chives

Watercress, frisée, roasted peach, smoked honey roasted walnuts, caramelized grapes, crumbled goat cheese, cranberry vinaigrette

Grilled grass-fed, naturally raised rib eye steak, rosemary-onion black garlic butter, red wine and au jus reduction, seasonal vegetables, Yukon gold mash potatoes, chives

Pan-roasted Vancouver Isle black cod, dill pesto, preserved lemon butter beurre blanc, seasonal vegetables, golden beets and potato mash, chives

Pan-roasted Ontario farm raised chicken supreme, Niagara chardonnay and thyme braised apricots, natural jus, butter poached PEI lobster tail, seasonal vegetables, parsnip mash, chives 

Local cultivated mushroom tart, cauliflower rice, caramelized onion, heirloom baby carrots, balsamic glaze, gremolata

Served with freshly brewed coffee and tea