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Amuse Bouche ~ Andrew Whyte

Pumpkin: confit pumpkin, pumpkin seed crumble, pumpkin foam


First Course ~ Andy McKay

Scallops, peach, squash


Second Course ~ Nicholas Hine

Venison Carpaccio, Hay smoked beet puree, crispy kale, pecan maple granola


Entree ~ Wes Quehl  

Foie Gras Ravioli, White chocolate, black walnut, spruce, juniper


Pre Dessert ~ Mitch Graper

Gin + Tonic: pine compressed cucumber, spice crumble, tonic granita


Dessert ~ Darian Till

Apple Strudel, raisins, caramel

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The Cook’s Rebellion

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    $75 per person

             (Plus taxes & gratuity)                    

Friday October 13th

8:00 pm