CANAPÉS
Flame grape and rosemary olive oil flatbread
Slow cooked pork belly with date molasses and buttered cabbage
Truffled beef tenderloin tartar on gaufrette

DINNER
Oven dried tomatoes, pancetta and asiago served on baby arugula
with sherry thyme vinaigrette
Peppercorn crusted Alberta beef tenderloin with roasted garlic demi
Maple and whiskey cedar wrapped salmon
Roasted mixed root vegetables
Buttermilk mashed yams and Yukon gold potatoes
Vanilla bean pannacotta topped with mulled wine poached pears and figs