Dine Around by Times Colonist

ts e k c i T $65 only es + tax

& fee

Presented by the Times Colonist

DINE AROUND & STAY in Town Gala Launch Event Thursday, January 24, 2019 | 5:00-7:30 p.m. | Victoria Conference Centre

Enjoy an evening of culinary delights from the most talented chefs in Victoria. Taste samples from over 50 restaurants and 25 wineries and breweries. This event kicks off Dine Around & Stay in Town – Victoria’s premiere culinary festival taking place January 25 to February 10, 2019. Tickets available online through Ticket Rocket now!

Dine Around IVL [\Ia In Town >1+<7:1)

TourismVictoria.com/DineAround

Dine Around Menu $30

Dine Around Menu $40

Dine Around Menu $50

APPETIZER

FIRST COURSE

Charred Heirloom Carrots Smoked yogurt, pomegranate essence, dark rye soil

Beef Tartar Gherkins, capers, dijon, frizzy endive, garlic crustini Phillips Pilsner

Irish Sausage Roll Lamb & pork sausage roll, topped with mash, gravy & spring onion Perseus Pinot Gris Or West Coast Chowder Creamy seafood chowder with clams, mussels, calamari, smoked salmon and shrimp

Howling Bluff Sauvignon Blanc Semillon, 3oz

Driftwood Fat Tug IPA Or Crab Bisque Peppered tomato based bisque with real crab, topped with Guinness cream

MAIN COURSE

Burrowing Owl Chardonnay ENTRÉE Steak & Guinness Stew Tender beef braised in Guinness with creamy mashed potatoes and vegetables served with brown Irish soda bread Hillside Winery Merlot Or Catch of the Day & Chips Fried in our house made Robert Service Stone Fired Ale batter, house made tartar sauce and coleslaw Phillips Stone Fired Service Ale Or West Coast Rice Bowl Pan fried Sockeye salmon or chicken breast, rice, kale, red onion, carrot, red cabbage, pumpkin seeds & cashews with a sweet soy dressing & avocado The Priest Conviction Pinot Noir

Or Phillips “Short Wave” Pale Ale 6oz

Ancient Grain Pasta Cultivated Mushroom, bitter greens salad, black pepper cream Haywire Pinot Noir, 3oz

Hoyne Dark Matter Optional Wine or Beer pairing $18.00 per person IRISH TIMES PUB.CA 1200 Government St. • 250-383-7775

Waldorf Salad Celery, spring greens, apple, grapes, candied walnuts, buttermilk dill vinaigrette 50th Parallel Riesling MAIN COURSE Confit Duck Leg White bean cassoulet, roasted Roma tomatoes, double smoked bacon, crisp panko Haywire Pinot Noir Or

Or Hoyne “Vienna” Amber Lager, 6oz

Bouillabaisse Mussels, clams, salmon, lingcod, prawns with confit fingerling potatoes, fennel, grilled bread & lemon aioli Hoyne Down Easy Pale Ale

DESSERT COURSE

Peanut Brownie Peanut butter ice-cream, salted peanut praline, peanut snow

Goat Cheese & Lemon Risotto Crispy artichokes, pesto, parmesan Hillside Unoaked Pinot Gris

DESSERT COURSE Prospect Winery Admiral Shorts Tawny Port, 1oz Or Hoyne Dark Matter, 6oz

DESSERT Sticky Toffee Pudding Date & maple cake, Irish whiskey toffee sauce, vanilla bean ice cream and chocolate shavings

Spiced Port Poached Pear Vanilla ice cream, shaved dark chocolate, roasted almonds Hoyne Dark Matter Or

Optional Wine pairing $18.00 per person Optional Beer pairing $10.00 per person

Cherry Clafoutis Served warm with heavy cream Summerhill Cipes Brut Rose

Optional Wine or Beer pairing $18.00 per person BARDANDBANKER.COM 1022 Government St. • 250-953-9993

VISAVISOAKBAY.COM 2232 Oak Bay Ave. • 250-590-7424

$40 THREE COURSE DINE AROUND MENU JANUARY 25-FEBRUARY 10, 2019 FIRST COURSE Pair with Philip’s Analogue 78 Kolsch, Local Craft beer (14oz) + $7

GF Fresh Steamed Local Mussels Choose from fragrant red coconut curry, leeks, carrots & cilantro, or classic white wine and garlic

or GF Artisan Greens, Fennel and Orange Salad Roasted pumpkin seeds, goat cheese, red wine vinaigrette

or Seafood Chowder Creamy seafood, clam, smoked bacon and leek chowder with diced vegetables

or Fresh Mushroom Soup Locally sourced Oyster & Shiitake mushrooms oven roasted then puréed with bacon and cream SECOND COURSE Pair with Bartier Bros Rosé, BC VQA (5oz) + $12

GF Haida Gwaii Steam Bowl Fresh local mussels & clams, wild prawns, calamari, fragrant Thai red coconut curry, leeks, carrots, cilantro, steamed jasmine rice

or GF Clayoquot Sound Steam Bowl Fresh local mussels & clams, wild prawns, chorizo, herbs, white wine, garlic, steamed jasmine rice

or GF Rare Seared Ahi Tuna Lemon caper brown butter, kale, grilled baby peppers, Moroccan chickpea cake

or GF Double Thick Pork Chop with Red Wine Peppercorn Demi-Glace 14oz double thick pork chop hand cut in house, served with Yukon gold whipped potatoes, seasonal vegetables THIRD COURSE Pair with Gray Monk Gewurztraminer, BC VQA (5oz) + $10

GF Potted Orange & Vanilla Bean Cream, Fresh Raspberries & Raspberry Coulis

or Mason Jar Key Lime Pie DINER’S CHOICE DINER’S CHOICE AWARD

2018

Rated 4.4 out of 5.0 based on 668 reviews

1208 Wh ar f S t, Vi c to ri a | 2 5 0 - 3 6 0 - 1 8 0 8

3 COURSE MEAL FOR $30* + OPTIONAL BEVERAGE PAIRINGS

&+0' #4170&

PACIFIC RESTAURANT | MAKE A RESERVATION TODAY 250.380.4458

BEETS

BRAISED SHORT RIB

goat cheese, wheat berry, apple, beet bisque, nori seaweed

kimchi rice, fried egg, arugula, pickled carrot + daikon

pinot gris, tinhorn creek, 2016 | $10 glass

pinot noir, tinhorn creek, 2016 | $11 glass

KARAAGE CHICKEN

PAN SEARED ROCKFISH

grilled cucumber, Japanese mayo, tougarashi

curry couscous, fennel + orange slaw, herb yogurt, red pepper coulis

pinot gris, tinhorn creek, 2016 | $10 glass

pinot gris, tinhorn creek, 2016 | $10 glass HGP lager, lighthouse brewing company | $6.50 glass

POTATO SALAD tonnato, pickled mustard seeds, pickled leek, boiled eggs, parmesan

HOUSE MADE PAPPARDELLE

chardonnay, tinhorn creek, 2016 | $10 glass

mint pistou, lemon + caper sauce, sundried tomato, garlic, fennel, arugula cabernet franc, tinhorn creek, 2016 | $11 glass

VANILLA BRÛLÉE WITH BISCOTTI citrus segments + meringue, vanilla chantilly cream

CARAMEL MOUSSE CAKE almond streusel, honey crémeux, vanilla whip

CHOCOLATE BANANA ROYALE chocolate crémeux, hazelnut chantilly, graham crumble riesling ice wine, tinhorn creek, 2015 | $26 glass (2oz)

$ MENU

Appetizer

ROASTED CARROT & GINGER SOUP

With puffed wild rice and mint oil

Organic Carrots: Vancouver Island, BC

TUSCAN SALAD

Local kale, citrus dressing, toasted Italian bread crumbs, Grana Padano cheese, fried capers and chilli oil Kale: Vancouver Island, BC

Entrée

TRADITIONAL STEAK & KIDNEY PIE

Served with horseradish mash, 30-Hour gravy and parsnip chips

YORKSHIRE SAVOURY DUCKS

Two braised lamb meatballs Served in lamb braisage sauce

Beef: Cache Creek, BC

Lamb: Parry Bay Farm, Metchosin, BC

VEGETABLE BALTI

Mild spiced curry served with saffron basmati rice and house made naan bread

Dessert

JAM ROLY-POLY

Strawberry jam and vanilla sponge roll served warm with custard

Appetizer

CORNISH FISH CHOWDER

Hearty fish soup with, potatoes, clams, cod, salmon and crispy dulce

MINI SCOTCH QUAIL EGGS WITH COLD SMOKED CHEDDAR Served with Cumberland sauce

Seafood: 100% Ocean Wise

Pork: Chilliwack, BC

TUSCAN SALAD

Local kale, citrus dressing, toasted Italian bread crumbs, Grana Padano cheese, fried capers and chilli oil Kale: Vancouver Island, BC

Entrée

HALF SMOKED GAME HEN

Cold smoked game hen served on bubble & squeak

Game Hen: Fraser Valley, BC

RABBIT PIE

Served with mustard mash and crispy carrots

GUINNESS BRAISED CHUCK ROLL

Slow braised Heritage beef bubble & squeak with its own braising sauce Chuck: Cache Creek, BC

Dessert

JAM ROLY-POLY

Strawberry jam and vanilla sponge roll served warm with custard.

KNICKERBOCKER GLORY

Layered ice-cream and fruit parfait. A British seaside favourite.

ORANGE PEKOE TEA JELLY WITH VANILLA CREAM Our take on a classic British cuppa, orange pekoe jelly topped with vanilla cream served with a shortbread cookie

All our meals are prepared from scratch, using thoughtfully sourced ingredients including organic herbs and honey from our own Riverside Culinary Garden & Apiary. Everything from breads (made from our own sourdough starters), fermentation (sauerkraut) to charcuterie, is made on premise. And because everything is made from scratch using the most natural ingredients - vegans, vegetarians, meat lovers and guests with food sensitivities and allergies alike, will find our menu inclusive and delicious!

est. 1855

494 Island Hwy • Reservations 250.478.3121 • www.sixmilepub.com

$ MENU

victoria’s favourite food festival is back!

DINE AROUND & STAY IN TOWN January 25 to February 10, 2019 Check out three-course dinners and drink pairings from these fantastic restuarants! 10 Acres Bistro 10 Acres Commons 10 Acres Kitchen Agrius Restaurant Artisan Bistro Bartholomew’s English Style Pub Bella at Westin Bear Mountain Blue Crab Seafood House Browns Socialhouse Victoria Falls E:Ne Raw Food & Sake Bar Famoso Neapolitan Pizzeria Ferris’ Grill & Garden Patio Ferris’ Upstairs Seafood Oyster Bar Fiamo Italian Kitchen Finn’s Harbour-Front Restaurant & Oyster Bar

Fire and Water Fish & Chop House Flying Otter Grill Frankie’s Modern Diner Glo Restaurant + Lounge Haro’s Restaurant + Bar Heron Rock Bistro Irish Times Pub Koto Sushi Little Jumbo Restaurant & Bar Lot 1 Pasta Bar LURE Restaurant and Bar Marina Restaurant Milestone’s Victoria Millos Greek Restaurant & Lounge OLO Restaurant The Pacific Restaurant Perro Negro SenZushi Japanese Restaurant & Sushi Bar Six Mile Pub & Eatery Smuggler’s Cove Pub

Three-course dinners: $20, $30, $40 or $50 per person Accommodation rates: $109, $129, $149, $169 and $229 Reward your taste buds with carefully crafted three-course

Spinnakers Gastro Brew Pub Steamship Grill & Bar The Beach House Restaurant The Collective Wine Bar & Kitchen The Courtney Room The Dining Room at the Butchart Gardens The Flying Pig The Keg Steakhouse & Bar Downtown The Keg Steakhouse & Bar Saanich The Livet Eatery The Q at Fairmont Empress The Strathcona Hotel Varsha Indian Kitchen Victoria Harbour House Restaurant Villa Eyrie Zambri’s

TourismVictoria.com/DineAround

Dine Around IVL [\Ia In Town >1+<7:1)

dinners from Victoria’s finest restaurants, then relax in luxury as you stay the night in one of Victoria’s premier hotels.

TourismVictoria.com/DineAround

Dine Around Menu Appetizers

DINE AROUND MENU | $40 wine pairing $25 | beer pairing $15

S TA R T E R S

Canadian Whiskey Crab Bisque Lemon Chive Crème Fraîche, Roasted Garlic Croutons Ahi Tuna Poke Stack Avocado, Smoked Tomato Coulis, Toasted Sesame Ginger Vinaigrette, Crispy Wontons Brome Lake Duck Rillette Apple, Pink Peppercorn and Port Compote, Pickled Red Onion, Warm Baguette and Crostinis Grilled Tequila Lime Marinated Jumbo Prawns Chorizo Jam, Cilantro Chile Butter

Entrees

MUSHROOM BISQUE Wild mushrooms, Parmesan cheese Wine Pairing: 2016 Sandhill Pinot Gris, Okanagan, BC Beer Pairing: Driftwood Fat Tug IPA -or-

B R A I S E D S H O R T R I B R AV I O L I Fennel puree, mushrooms, arugula pesto, shaved Parmesan Wine Pairing: 2016 Grey Monk ‘Latitude 50’ Red Blend, Okanagan, BC Beer Pairing: Stanley Park Mandarin IPA

MAIN SOUS VIDE LAMB SHANK Braised red cabbage, garlic whipped potato, roasted carrots, lamb jus Wine Pairing: 2015 Quail’s Gate Cabernet Sauvignon, Okanagan, BC Beer Pairing: Hoyne Dark Matter

7oz Sirloin Steak Balsamic Bourbon Glazed Mushrooms, Green Peppercorn Compound Butter, Roasted Garlic Mashed Potatoes, Seasonal Vegetables Summerhill Cabernet Franc - 5 oz. $8.95

-or-

PA N S E A R E D S A L M O N Herb roasted ﬁngerling potato, confetti of root vegetables, crispy yam, and sherry bacon dressing Wine Pairing: 2016 Conviction Winery ‘The Priest’ Pinot Noir, Okanagan, BC Beer Pairing: Stanley Park Mandarin IPA -or-

Pan Seared Lois Lake Steelhead Sweet Potato Purée, Wild Mushroom Dashi, Pickled Beets Sandhill Pinot Gris - 5 oz. $9.95 Slow Braised Metchosin Lamb Shank Red Lentil Ragout, Braised Cabbage, Fried Brussel Sprouts, Red Wine Herb and Juniper jus Inniskillin Pinot Noir - 5 oz. $9.75 Local Berryman Farms Braised Pork Belly and Grilled Octopus Sous Vide Pacific Octopus, Crispy Pork Belly, Cracklin’, Serrano Pepper Cilantro Vinaigrette, Roasted Baby Potato Olive and Tomato Salad Inniskillin Riesling - 5 oz. $8.25

Desserts

S M O K E D R OA S T E D C AU L I F LOW E R White bean cassoulet, crispy root vegetable & arugula salad Wine Pairing: 2016 Red Rooster Pinot Blanc, Okanagan, BC Beer Pairing: Phillips Blue Buck

DESSERTS CARAMEL APPLE CRUMBLE Buttered crumble topping, spiced sour apple, caramel, berry coulis, vanilla ice cream Wine Pairing: 2016 Sandhill Cabernet Franc Icewine, Okanagan, Canada Beer Pairing: Granville Island Winter Ale -or-

VA N I L L A C R È M E B R Û L É E Rosemary sugar cookie, seasonal fresh berries, berry coulis Wine Pairing: 2016 Sandhill Cabernet Franc Icewine, Okanagan, BC Beer Pairing: Granville Island Winter Ale Only available at Bella from 5 pm to 9 pm from January 25th to February 10th. Taxes and gratuities not included.

Sticky Toffee Pudding Phillips Root Beer Soaked Dates, Dark Matter Caramel, Vanilla Ice Cream, Sea Salt Flakes Blood Orange Crème Brûlée Dark Chocolate Paté, Brandy Ginger Snaps $30.00 per person

Steamshipgrill.com 470 Bellville St.

Call or book through

opentable.ca

778-433-6736

C A L L 2 5 0. 3 9 1 .7 1 7 1 F O R R E S E RVAT I O N S

$ 2019 CHOICE OF APPETIZER SOUP OF THE DAY please ask your server

FIG & PROSCIUTTO CROSTINI Baked whole wheat crostini with cream cheese, fig slices and prosciutto drizzled with a thyme infused honey Suggested BC VQA Wine – Jackson Triggs Sauvignon Blanc glass - $7.75 1/2 litre - $20.75 Suggested BC Craft Beer – Phillips Brewery Blue Buck Ale glass - $3.60 pint - $6.75

ROASTED BEET SALAD WITH GOAT CHEESE Served on a bed of mixed greens with a side orange, balsamic and olive oil dressing Suggested BC VQA Wine – Red Rooster Pinot Gris glass - $8.75 1/2 litre - $24 Suggested BC Craft Beer – Hoyne Brewery Hoyner Pilsner glass - $3.60 pint - $6.75

CHOICE OF ENTREE ROAST BEEF YORKSHIRE PUDDING Sirloin roast beef with Yorkshire pudding topped with red wine gravy served with herb mashed potato Suggested BC VQA Wine – Woodbridge Cabernet Sauvignon glass - $8.75 1/2 litre - $24.75 Suggested BC Craft Beer – Russell Brewery Blood Alley Bitter glass - $3.60 pint - $6.75

D INE A ROUND 0 2 U N ME CHOICE OF ENTREE SEAFOOD CREPES

Two crepes stuffed with sole, crab meat, prawns, spinach and cream cheese topped with our house made hollandaise served with saffron rice Suggested BC VQA Wine – Red Rooster Pinot Gris glass - $8.75 1/2 litre - $24 Suggested BC Craft Beer – Hoyne Brewery Dark Matter glass - $3.60 pint - $6.75

SPINACH & ZUCCHINI LASAGNA House made lasagne with spinach & zucchini layered with marinara sauce, ricotta, mozzarella & Parmesan cheese served with garlic toast Suggested BC VQA Wine – Jackson Triggs Black Reserve Merlot glass - $7.75 1/2 litre - $20.75 Suggested BC Craft Beer – Phillips Brewery Blue Buck Ale glass - $3.60 pint - $6.75

CHOICE OF DESSERT Fresh Fruit Crumble or Sticky

(prices do not include applicable taxes)

Cozy Atmosphere, Great Food, Friendly Helpful Staff & 12 DRAFT BEERS ON TAP! www.smugglerscovepub.com

2581 Penrhyn St. Victoria • 250-477-2688 Pub Open Daily: Mon-Thu: 11:00am - 11:30 pm / Fri -Sun: 11:00 am - Midnight

DINE AROUND @ THE HE LIVET $30 MENU

First Course - Choice of: KALE GOMAE SALAD Toasted sesame dressing, grilled kale, soy pickled shiitake, Szechuan chili oil Suggested wine pairing: Tightrope Pinot Gris $9 / 5oz

HOUSE CHARCUTERIE PLATTER St Agur blue, Manchego, duck rillette, tasso ham, preserves, pickles, crostinis Suggested wine pairing: Bartier Brothers Merlot $10 / 5oz

Second Course - Choice of:

#201–804 Broughton Street (across from the Royal Theatre) Reservations through OpenTable

778.265.3033

CARAMELIZED BUTTERNUT SQUASH & FRIED PANEER Honey glazed squash, saffron risotto, makhani sauce, fried paneer, hazelnut crumble Suggested wine pairing: Intersection Riesling $10 / 5oz

SMOKED DUCK MAGRET Spiced duck breast, burnt carrots, honey dijon browned butter Suggested wine pairing: Corcelettes Pinot Noir $11 / 5oz

FRIED ROCKFISH & KIMCHI FRIED RICE Crispy rockﬁsh, house kimchi fried rice, g gochujang sweet & spicy glaze, pickled vegetables Suggested wine pairing: Hillside Syrah $10 / 5oz

thelivet.ca

Dessert Course - Choice of: CHOCOLATE BANANA BREAD FRENCH TOAST Suggested wine pairing: Black Sage Vineyards Pipe $10 / 2oz

CRÈME BRÛLÉE WITH BERRIES

Suggested wine pairing: Whistler Late Harvest Chardonnay $10 / 2oz

bluecrab.ca @the_bluecrab @The_BlueCrab @BluecrabSeafoodHouse

Desserts { for all menus } Croissant Pudding 8.5 single malt butterscotch, candied pecans, vanilla ice cream Crème Brûlée (GF) 8.5 vanilla bergamot custard, torched sugar & fresh berries Chocolate Raspberry Torte 8.5 raspberry coulis, bourbon anglaise & berries New York Style Cheesecake honey lemon NewYork style cheesecake with berry confuiture & vanilla anglaise

Additions

$30 Menu

$40 Menu

$50 Menu

Appetizers

Caesar Salad 12

Clam Chowder 12 (GF)

romaine, shaved grana padano, crouton, bacon lardons

New England style with fresh clams, potato, leeks, bacon

Organic Greens 12 (GF)

Calamari 16

local greens, crumbled blue cheese, pickled Saanich beets, cherry tomatoes, toasted walnuts, champagne dijon vinaigrette

crispy line caught squid with lemon, red pepper rouille & fennel slaw

fresh baked bread for the table $2 upgrade to any appetizer for $10

Add to any dish: organic chicken wild sockeye wild prawns 1/2 Ib snow crab 1/2 Ib dungeness 1/2 Ib king crab atlantic scallops lobster tail

+ 7 +10 +12 +20 +25 +30 +22 +22

Suggested Pairings: ~Burrowing Owl Chardonnay~ ~Hoyner Pilsner~

Mains Wild Salmon 30 oceanwise sockeye, wild rice & smoky bacon risotto, local market vegetables

House Special: Blue Crab Platter for Two mussels to start; choice of snow, king, or dungeness crab, served with sautéed wild prawns & scallops, two beef rib or 6oz tenderloin steaks, red wine jus, signature risotto, local seasonal vegetables NY Striploin 145 Tenderloin 155

Wild Prawn Pasta 28 wild Pacific prawns, heirloom tomatoes, asparagus, basil, mozzarella di buffala, light tomato sauce tossed with garganelli pasta

Suggested Pairings: ~Burrowing Owl Chardonnay~ ~Driftwood New Growth~

Suggested Pairings: ~Hillside Pinot Gris~ ~Driftwood Fat Tug IPA~

Mains Local Rock Cod 39 line caught crusted rock cod with wild Pacific prawns Provençal, herb fingerling potato Lyonnaise

Beef Short Rib 35 (GF) CAB braised short rib, chive aligot potato purée, asparagus, red wine jus Suggested Pairings: ~Burrowing Owl Chardonnay~ ~Burrowing Owl Merlot~

Salt Spring Island Mussels 18 local mussles, dry Spanish chorizo, heirloom tomatoes, dry vermouth, garlic rouille, grilled baguette add fries +2.50

Wild Buttermilk Prawns 16 crispy wild Pacific prawns drizzled with garlic rouille & tarragon aioli

Suggested Pairings: ~Hillside Pinot Gris~ ~Driftwood Fat Tug IPA~

Mains New York Steak 42 (GF) grilled 9oz NY Striploin, chive aligot potato, roasted wild mushrooms, wilted spinach, classic green peppercorn sauce

Snow Crab 45 (GF) Alaskan snow crab, drawn butter, lemon, herb roasted fingerling potatoes, local market vegetables

Suggested Pairings: ~Burrowing Owl Chardonnay~ ~Quail’s Gate Pinot Noir~ ~Hoyne Vienna Lager~

JOIN US FOR DINE AROUND 2019

OLD CLASSICS - NEW TWISTS Brome Lake Duck Conﬁt leg croquettes, pickled ﬁddleheads, golden beets chèvre, pistachio crumb, vanilla bean, honey Suggested pairing Wine: See Ya Later Ranch BRUT Beer: Hoyne Honey Hefe

Paciﬁc Cod Brandade

and

Romaine hearts, preserved lemon, focaccia crisps white anchovy, cured yolks Suggested pairing Wine: Inniskillin CHENIN BLANC Beer: Category 12 Critical Point Pale Ale

present

OLD CLASSICS - NEW TWISTS Dine Around Special Event Menu January 25 & 26, February 1 & 2, 8 & 9 Celebrating our commitment to quality culinary experiences at The Butchart Gardens, we are offering a 5-course Chefs’ dinner. Diners will enjoy 5 amazing plates prepared by our top chefs. Chefs will be available to speak with diners at their tables regarding their meal. 5:30 pm through 8:00 pm Reservations 250.652.8222 As the gardens are closed for viewing and only the Dining Room Restaurant is open, there is no admission charge for this event. No discounts apply. Taxes and gratuity not included. butchartgardens.com

Berryman Farms Pork Shoulder Kabocha squash tater tot, Okanagan plum gastrique Suggested pairing Wine: Unsworth PINOT NOIR Beer: Lighthouse Brewery Race Rocks Ale

Beef Wellington Woodland mushroom duxelle, pâte brisée pickled mustard seed, celery root carpaccio Suggested pairing Wine: Lake Breeze MERITAGE Beer: Hoyne Dark Matter

Praline And Chocolate Amaretto Verrine Praline mousse, dark chocolate amaretto mousse brown butter caramel, bourbon chantilly cream Menu subject to change

$59 plus tax Enjoy wine pairings for $24.00 plus tax