Richard Humen Live

Three Course Dinner

Starter

Butternut Squash & Pistachio Soup

Roasted butternut squash blended smooth with caramelized onions and a touch of cream, finished with brown-butter sage oil and a pistachio crumble.

Main — Choice Of

Peppercorn Steak

White polenta, roasted root vegetables, brandy jus

or

Salmon

Creamy risotto, roasted vegetables, beurre blanc

or

Roasted Cauliflower Steak

White bean purée, charred brassicas, toasted hazelnut gremolata

Dessert

Pears Braised in Red Wine

Fall pears poached in spiced red wine and Alberta honey syrup, with house-made crème fraîche and toasted walnuts.