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

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

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