Chef Chris Irving’s creative and elevated interpretation of Canadian ‘surf and turf’. A true springtime
celebration of Pacific Northwest flavours and the welcomed re-opening of the fresh seafood season.
Using locally and seasonally sourced ingredients, the 7 course dinner of wild Pacific sustainable seafood
will be paired with Brant Lake Wagyu, arguably the pinnacle of Canadian beef.
As a trained sommelier, Chef Chris will use his wine & spirits knowledge, offering an exceptional line up of
food-pairing beverages, including
signature cocktails and specifically selected wines for each course.

Date: Saturday – May 1, 2021
Time: Sittings available for 5pm and 8pm
Price: $130 per person with $50 beverage pairing (optional)
Reservations: Call 867-393-3968 to reserve your table (*some restriction apply – see below)

7 Course meal includes:

  • Welcome snacks
  • Wild albacore tuna, miso, pine mushroom, dashi broth, sunflower shoot.
  • Warm Dungeness crab custard, shaved foie gras, honeysuckle, spruce oil.
  • Fresh line caught Halibut, Yukon Morels, wild miners lettuce, toasted coriander & citrus.
  • Brant lake wagyu ribeye, pacific spot prawn, cold acre basil, crushed new potato, natural beef jus.
  • Sea buckthorn parfait, landed baker sourdough, brown butter caramel, milk foam.
  • After dinner treats.

*All reservations require a $50 non-refundable deposit per seat upon booking. For example reserving a table of 4 will cost $200.00. This will be applied to the meal cost. We will not reserve a table for 4 for only 2 persons. Please call the restaurant for reservations or questions.

1 Comment

  1. Eileen Melnychuk on May 2, 2021 at 10:16 am

    A huge thank you to Chef Chris Irving, Steve and staff for an exceptional northern food experience. A great evening of exceptional food with good friends.

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