- Chilled Nova Scotia lobster with BC salmon caviar.
- BC geoduck steak with supreme sauce.
- Pan-fried Alberta Akakuro-buta pork with raspberry and wolfberry sauce.
- BC organic chicken with Pre-Qingming Longjing tea.
- Thai smash gin cocktail with basil leaves.
- Garlic coriander and sesame ginger fried rice.
- Shrimp dumplings with lobster and Shitake mushroom sauce.
- Lemon spiced chicken samosas with cilantro yogurt.
- Popcorn shrimp with popcorn and ranch dressing.
- Crispy duck tacos with chipotle cole slaw.
- Pork belly pizza with organic arugula and aged cheddar.
- Grilled sea bream with sweet and sour carrot sauce and collards greens.
- Grilled hanger steak with parsnip purée.
- Fried apple pies with vanilla ice cream.
- Unagi barbecue eel with kawarre and cinnamon diakon.
- Shiraz poached ling cod with golden beats, king oyster mushrooms, and truffle.
- Pan roasted duck breast with charred peaches, roasted celery root puree.
- Braised veal cheeks with ox tail ravioli and caramelized Brussel sprouts.
- Spiced pear tart fine with fennel ice cream and sweetened shiraz.
- Howitzer gun punch cocktail with cranberries.
- Tuna tartare flavoured with Bonito crispy tapioca and avocado.
- Dungeness black pepper crab fritters with Asian pear and endive.
- Pan seared sea bream with corn chanterelles and silky carrot.
- Grilled lam chops with mushroom bolognese and pecorino.
- Spiced rum toast with apples, raisins, and brown buter ice cream.
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