Joya Rose

Fournier Pinot Noir

Tapiz Malbec

Sudo Farms organic beets, whipped feta, pistachio, orange, dill

Beet Salad

Kim Crawford Sauvignon Blanc

Terre Sabelli Pecorino

Choose from one of our exquisite menus, perfect for family gatherings, virtual meetings catering, treating your staff to some delicious meals or setting up a private event.

Great Events Meals Delivery

Surf and turf for two

grapefruit butter compressed apple, clam, mussel

Snowcrab Meat Risotto

pannacotta, espresso dipped ladyfinger, mascarpone cheese

Tiramisu

Underwood Pinot Gris

In house smoked Atlantic salmon, spiced crema, pickled onion, house made cracker, dill fonds

In-house smoked salmon

seasonal mushrooms, truffle oil, grana padano

Wild mushroom risotto

Enjoy a Canadian inspired afternoon tea celebrating our local Canadian producers and autumn harvest. Served Saturdays and Sundays beginning Oct 1st to Oct 31st at 1:00pm.

Homegrown Afternoon Tea

3 bottles of wine or sparkling wine ($180 value), premium chocolates, gourmet crackers and French macarons and cookies.

Platinum Wine Box

We are excited to welcome summer in Fish Creek Park with our new Al Fresco dining experience.

Al Fresco Picnic Menu

2 bottles of wine ($56 value), premium chocolates, gourmet crackers and French macarons and cookies.

Silver Wine Box

radish, apple, cucumber, yuzu vinaigrette

Salmon & albacore tuna crudo

prosciutto, baby green, white balsamic glaze

Shaved melon burrata salad

aerated cake, raspberry coulis, strawberry salsa

Strawberry yogurt mousse

Gratin dauphinoise, root vegetables, grilled broccolini, demi-glace

Lamb sirloin

Pomme Puree, fresh market vegetables and a Calvados demi-glace

French Shallot and Cognac Braised Beef Shank

Alberta bison carpaccio, horseradish crema, balsamic cocoa glaze, truffle oil, micro basil, garlic crisps

Bison carpaccio

3 bottles of wine or sparkling wine ($108 value), premium chocolates, gourmet crackers and French macarons and cookies.

Gold Wine Box

Refrigerate the bottle of rose wine for at least 2 hours before serving.

Chill the Wine

Choose a wine glass that enhances the aroma and flavor of the wine.

Select Glassware

Pour the rose wine into the glass, filling it about one-third full to allow for aeration.

Pour the Wine

Sip and savor the flavors of the wine, ideally paired with light appetizers or a summer meal.

Enjoy

Rose Wine

Place the bottle of Fournier Pinot Noir in the refrigerator for about 30 minutes before serving to enhance its flavor profile.

Chill Before Serving

Open the bottle and pour the wine into a wine glass, filling it about one-third full to allow the wine to breathe.

Pouring

Swirl the wine gently in the glass, observe its color, and then take a moment to inhale the aromas before tasting.

Tasting

Enjoy the wine with a meal such as grilled salmon, roasted chicken, or mushroom risotto to complement its flavor.

Food Pairing

Before serving, chill the bottle of Tapiz Malbec in the refrigerator for about 30 minutes to enhance its flavors.

Chilling the Wine

Pour the wine into a glass, filling it about one-third full to allow the aromas to develop.

Swirl the wine gently in the glass to release its aromas, then take a moment to appreciate the deep ruby color before tasting.

Serve the wine with grilled meats, spicy dishes, or dark chocolate for a delightful pairing.

Pairing

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes or until tender. Allow to cool, then peel and cut into bite-sized pieces.

Roast the Beets

In a food processor, combine the feta cheese and olive oil. Blend until smooth and creamy. Adjust seasoning with salt and black pepper to taste.

Make Whipped Feta

Peel the orange and slice it into segments. Remove any seeds and set aside.

Prepare Orange

In a large bowl, combine the roasted beets, orange segments, and chopped dill. Drizzle with olive oil and sprinkle with pistachios. Gently toss to combine.

Assemble the Salad

Spoon the whipped feta onto a serving plate and top with the beet salad mixture. Serve immediately, garnished with additional dill and pistachios if desired.

Serve

Organic beets

Feta cheese

Pistachios, shelled

Orange

Fresh dill, chopped

Olive oil

Salt

Black pepper

Place the bottle of Kim Crawford Sauvignon Blanc in the refrigerator for at least 2 hours before serving for optimal taste.

Pour the wine into a glass and enjoy it chilled, preferably with seafood or light pasta dishes.

Pour and Enjoy

Serve the Terre Sabelli Pecorino chilled. Pour the wine into a glass and enjoy its crisp and refreshing taste.

Chilled Serving

This wine pairs beautifully with seafood dishes, light pasta, and salads. Consider serving it alongside grilled shrimp or a citrus vinaigrette salad.

Pairing Suggestions

Terre Sabelli Pecorino White Wine

In a bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper.

Prepare the Marinade

Place the chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked.

Cook the Chicken

In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

Cook the Quinoa

In a large bowl, combine cooked quinoa, halved cherry tomatoes, diced cucumber, crumbled feta cheese, and chopped parsley.

Prepare the Salad

Drizzle with red wine vinegar, and season with salt and pepper. Toss gently to combine.

Dress the Salad

In a saucepan, heat heavy cream until simmering. Pour over chopped dark chocolate and let sit for 5 minutes. Stir until smooth.

Make the Chocolate Ganache

Pour the ganache over fresh berries in individual serving dishes.

Serve the Dessert

Chicken Breast

Olive Oil

Garlic

Lemon Juice

Dried Oregano

Black Pepper

Quinoa

Vegetable Broth

Cherry Tomatoes

Cucumber

Feta Cheese

Fresh Parsley

Red Wine Vinegar

Dark Chocolate

Heavy Cream

Vanilla Extract

Fresh Berries

In a bowl, mix together olive oil, minced garlic, fresh rosemary, salt, and black pepper. Coat the bison or beef steaks with the marinade and let them sit for at least 30 minutes.

Marinate the Meat

Using kitchen scissors, cut the top of the lobster tails down the middle to expose the meat. Remove any intestinal tract if visible.

Prepare the Lobster

Preheat the Grill

Place the marinated steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, depending on thickness.

Grill the Steaks

Place the lobster tails on the grill, meat side down, and grill for about 5-7 minutes, then flip and cook for an additional 3-4 minutes until the meat is opaque.

Grill the Lobster

While the meat and lobster are grilling, melt butter in a skillet over medium heat and sauté the asparagus for about 5-7 minutes until tender.

Cook the Asparagus

Serve the grilled steaks alongside the lobster tails and sautéed asparagus. Enjoy your surf and turf!

Plate the Dish

Bison steak or Beef steak

Lobster tails

Minced garlic

Fresh rosemary

Asparagus

Butter

In a bowl, mix the softened butter with grapefruit zest and grapefruit juice until well combined. Set aside.

Make Grapefruit Butter

In a small bowl, mix diced apple with sugar and lemon juice. Allow to sit for 10 minutes, then pack into a vacuum-sealed bag or press tightly into a container to compress.

Compress the Apple

In a saucepan, heat olive oil over medium heat. Add shallots and garlic, sauté until translucent. Add Arborio rice and stir for 2 minutes until slightly toasted.

Cook the Base

Pour in white wine and stir until absorbed. Gradually add broth, one ladle at a time, stirring constantly until absorbed before adding more. Cook until rice is creamy and al dente, about 18-20 minutes.

Add Liquid

In the last 5 minutes of cooking, add snow crab meat, clams, and mussels. Stir gently and cook until the seafood is heated through and mussels and clams have opened.

Incorporate Seafood

Remove from heat and stir in Parmesan cheese. Season with salt and black pepper to taste.

Finish the Risotto

Spoon the risotto onto plates, top with grapefruit butter, and garnish with compressed apple. Serve immediately.

Arborio rice

Chicken or vegetable broth

White wine

Shallots, finely chopped

Garlic, minced

Parmesan cheese, grated

Snow crab meat

Clams, cleaned

Mussels, cleaned

Unsalted butter, softened

Grapefruit zest

Grapefruit juice

Apple, peeled and diced

Sugar

Lemon juice

In a saucepan, combine heavy cream and sugar over medium heat. Stir until the sugar dissolves. Remove from heat.

Step 1: Prepare Pannacotta

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom.

Step 2: Bloom Gelatin

Add bloomed gelatin and vanilla extract to the warm cream mixture and stir until fully dissolved.

Step 3: Combine

Pour the mixture into serving glasses and refrigerate for at least 4 hours or until set.

Step 4: Chill

Brew a strong cup of espresso and let it cool slightly. Mix in coffee liqueur.

Step 1: Brew Espresso

Quickly dip each ladyfinger into the espresso mixture and layer them in a serving dish over the set pannacotta.

Step 2: Dip Ladyfingers

In a bowl, combine mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth.

Step 1: Mix Mascarpone

Gently fold in the whipped cream until fully integrated.

Step 2: Fold in Whipped Cream

Spread the mascarpone mixture over the dipped ladyfingers in the serving dish.

Step 3: Layer

Cover and refrigerate the assembled tiramisu for at least 2 hours before serving.

Joya Rose

Fournier Pinot Noir

Tapiz Malbec

Beet Salad

Kim Crawford Sauvignon Blanc

Terre Sabelli Pecorino

Great Events Meals Delivery

Surf And Turf For Two

Snowcrab Meat Risotto

Tiramisu

Underwood Pinot Gris

In-house Smoked Salmon

Wild Mushroom Risotto

Homegrown Afternoon Tea

Platinum Wine Box

Al Fresco Picnic Menu

Silver Wine Box

Salmon & Albacore Tuna Crudo

Shaved Melon Burrata Salad

Strawberry Yogurt Mousse

Lamb Sirloin

French Shallot And Cognac Braised Beef Shank

Bison Carpaccio

Gold Wine Box