Reginald Acayan Chef de Partie at the Air Canada Centre
Seared Halibut/Sous Vide Veal Cheek Brown Butter Potato Puree, Sautéed Chanterelles, Minus 8 Vinegar, Pickled Shallot Rings and Crispy Black Trumpets
Reginald Acayan Chef de Partie at the Air Canada Centre
Seared Halibut/Sous Vide Veal Cheek Brown Butter Potato Puree, Sautéed Chanterelles, Minus 8 Vinegar, Pickled Shallot Rings and Crispy Black Trumpets