La Ronde

Wild Mushroom Croquette with Basil pesto Cream

72-hour Sous Vide Alberta Beef Brisket in Maple Syrup with Walnut & garlic gremolata served with horseradish mashed potatoes

OR

Pan-Seared New Zealand Sea Bream Meunier with Lemon butter sauce, served with vegetables of the day and fingerling potatoes

Apple walnut strudel with warm Cointreau creme anglaise