- Biodynamic risotto with side stripe prawn, summer squash, roasted peppers.
- Braised lamb shank with heirloom bean ragout, slow roasted tomato, and natural jus.
- Wild Point Grey sockeye salmon with salt baked beetroot, grilled octopus, and horseradish dill sauce.
- Mixed berry tart with goat cheese mousse and peppermint ice cream.
- Celebrating Chef Ned Bell's cross-country cycling homecoming.
- Pan-roasted sockeye salmon and steamed clams from Bon Vivant Group.
- Kuterra salmon and green goddess tacos from Yew Seafood + Bar.
- Northern Divine sturgeon tostadas from The Fish Counter.
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