A La Cart Kitchen

Salmon, Smoked Sablefish, Clam and Mussels in Broth Topped with Rouille, Fennel Frond

Duck Confit with Fall Vegetable Gratin and Quince Poached in Honey Served with Watercress

Pit-Roasted Lamb Shank Long Cook in a Chile Marinade Served with Polenta, Sauteed Chanterelles and Grilled Vegetable, Topped with Grated Parmersan

Roasted Cauliflower Soup with Poblano Creme Fraiche and Chimichurri Topped with Grated Parmesan Cheese and Micro greens

Potato and Leek Soup with Seared Diver Scallop

Organics Tri- Coloured Beets Toss in a Citrus Vinaigrette, Spanish Marcona Almond, Oranges Segments with Goat Cheese Croutons

Grilled Pear Salad with Gorgonzola, Mixed Green and Lemon Vinaigrette Garnish with Thinly Sliced Watermelon Radish and Micro Greens

Grilled Eggplant Sandwiches, Roasted Red Bell Pepper and Aioli

Creme Brulee Garnish with Berries, Mints and Micro Flower, Drizzle with Strawberries Sauce and Powder Sugar

Chocolate hearts cookies, Ginger snap cookies, Rochers, Pumpkin Seeds Brittle, and Candied Orange Peel