Maple smoked medallion of beef tenderloin,
Enriched with a Calvados McIntosh relish
Apple cider reduction
Turnip, chanterelle and potato gratin
Bouquet of baby vegetables
Petits fours
Platinum Sponsor
Corn blinis, smoked salmon, sour cream and Canadian caviar
BBQ Peking duck terrine with crisp sesame tuile
Vietnamese lobster roll with mint and basil
Coconut spiced giant shrimp and salad in Profiterole
Foie gras terrine, brioche and grapes
Red deer tenderloin and red pepper tartlets
Cured caribou, blue cheese and Saskatoon berries aspic
West Coast crab salad enhanced with guacamole
Lemon and Blueberries St Honoré
Raspberry filled Dark chocolate fondant
Velvety vanilla and blueberry liqueur sauce
Freshly brewed premium coffee,
tea and decaffeinated coffee
Menu created by and prepared under the supervision of
Executive Chef Philippe Wettel