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Sous Vide Venison Cheeks, Brick Oven Che
Chef Louis Robinson Main Course From Recent SPICE Pop Up Restaurant - Sous Vide Venison Cheeks, Brick Oven Chestnuts, Purple…
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Airline Breast with Hakurel and Scarlett
Chef Brian Little One of our newest Menu Items Airline breast with Hakurel and Scarlett Turnip, Smoked Togarashi Sausage, Kohlrabi,…
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Striped Bass and White Asparagus puree
Kellen Crumb C.D.C of the Hot Stove Club in the Air Canada Centre Striped Bass, Whit asparagus Puree, Butter Tossed…
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Trio Of Duck, Roast beef and Confit Leg
Ryan Lory Executive Chef of Charlie Palmer's American Steakhouse Trio of Duck, Roast Beef, Confit Leg, and Seared Valley Foie…
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vinegar and verjus made at our vineyard