Dinner

PLATED BANQUET MENU

For the freshest ingredients, we have created menu selections based on the current season. All main courses are priced as 3 course dinners and are accompanied by Chef’s choice soup or salad and dessert and includes coffee and tea service.   

MAIN COURSES

Served with sour cream spun potatoes or herb and spice roasted russet potatoes and market vegetables except as otherwise noted. Priced per person. 

AAA PRIME STRIPLOIN (7oz)  red wine jus  $47

AAA PRIME BEEF TENDERLOIN (6oz)  wild and tame mushroom jus  $60

CHICKEN SUPREME  summer savory veloute, sweet and sour cranberry reduction   $45

SALMON FILLET  charred scallion yogurt, chive salsa verde   $45

BRAISED LAMB SHANK  caramelized onion date jus, apple sweet onion gremolata   $49

CRISPY HERB CRUSTED HALIBUT  French onion aioli, chive oil  Market price / AQ

PEKING LACQUERED DUCK BREAST  citrus soy glaze   $49

ROAST LOIN OF PORK  white wine caramelized onion jus   $45

PRIME RIB OF BEEF  Yorkshire popover, creamed horseradish, jus   $65

MUSHROOM PAPPARDELLE  cultivated and exotic mushrooms, cherry tomatoes, roasted garlic cream, basil, parmesan, crispy onions - not accompanied with potato or vegetable   $42