FIRST COURSE

KALE SALAD 
crispy chickpeas, pickled red cabbage, fennel chili crumb, grana padano, lemon garlic dressing.

 

SECOND COURSE

BUTTERNUT SQUASH RAVIOLI WITH PRAWNS
chef rob feenie’s signature butternut squash and mascarpone ravioli, truffle butter, sautéed prawns, pine nuts, crispy sage.

 

THIRD COURSE

Choose one from the following:

CHARGRILLED FILET MIGNON
7oz AAA filet, buttered mashed potatoes, roasted asparagus.

TRUFFLE BRICK CHICKEN
maple hills free-run chicken, potato gnocchi, button mushrooms, peas, red wine jus, truffle compound butter.

GRILLED DIJON SALMON
ocean wise™ lois lake steelhead, buttered mashed potatoes, roasted asparagus, soy-dijon butter sauce, cilantro.

Vegetarian option available upon request. 

 

FOURTH COURSE

Choose one from the following:

CHOCOLATE PEANUT BUTTER CRUNCH BAR
tahitian vanilla ice cream, caramel sauce, crunchy chocolate pearls. 

KEY LIME PIE
freshly squeezed key limes, graham cracker crust, hand whipped cream.