The fall and winter, for me, have always been about warmth. Gathering around a hearty meal with those that you love. Whether you're hunkered down for the day, or returning from a morning of winter outdoor fun, this years menu is sure to hit the spot. While always paying homage to the French training and techniques that forged my cooking style, we will play around with some new, and fun flavour combinations found around the world. Finding the sweet spot between Salt, Fat, Sweet, Acidity, and Heat. Bon Appetite!

Small Bites

Entrées

ACC Platter

A selection of locally cured meats, Canadian and imported cheeses, preserves, marinated olives, homemade pickles, spiced walnuts, dips, and mustards. Accompanied by freshly baked breads, crostinis, and artisanal crackers.

Sourdough Focaccia

Freshly baked sourdough focaccia, served with whipped maple truffle butter.

*Add Buttery Martini Olives

Bison Carpaccio

Herb crusted Bison tenderloin, arugula, truffle and black garlic aioli, pickled mustard seeds, shaved pecorino Romano, lightly toasted sourdough croutons, lemony Chilli olive oil.

Whipped Ricotta

Okanagan ricotta whipped with citrus zest and cracked pepper. Accompanied by sourdough crostini and mulled wine cherry mostarda.

Beef Tartare

Minced AAA Beef, dressed with pickled shallot, lemon, caper and fresh parsley. Topped with a confit egg yolk, and accompanied by ethos gin marinated olives, pome paille, cheesy empanadas.

Tortellini

Maple roasted squash and ricotta, accompanied by black garlic and fermented tomato brodo.
Caramelized leek and chicken, accompanied by wild mushroom veloute and crispy leeks.
Braised beef short rib, accompanied by dark stout mornay sauce.

Brie Brulee

Brie cheese, topped with hone, brown sugar and torched. Accompanied by chilli roasted grapes, homemade pickles and warm sourdough bread.

Not your Average poutine

Confit, smashed and fried golden potato. Topped with maple queso, cheese curds, double smoked bacon and red wine demi glace. Want to elevate it a little? Try adding lobster, foil gras terrine, truffle dust,

or confit duck leg.

Beef and Game

Choose your Meat...

Stirling Silver Beef Tenderloin
Stirling Silver Ribeye
Bison Tri-tip
Elk Tenderloin
Venison Tenderloin

Choose your sauce...

Hand Foraged Chanterelle Demiglace
Peppercorn Brandy Cream
Bacon Fat Bearnaise
Spice Ash Aioli

Additional Add-ons...

Argentinian Prawns
Seared Scallops
Lobster Butter

Chicken Marbella

Chicken supreme, marinated with white wine, maple, garlic and herbs. Seared, roasted, and served with an escabeche of sun dried figs, Kalamata olives, and capers.

Wild Boar Belly

Slow braised wild boar and wild mushroom rags in a smoky tomato sauce. Served over parsnip gnocchi with toasted sourdough baguette.

Steelhead Trout

Seared Lake Lois steelhead, wild mushroom chorizo antipasto, green pea puree, and chorizo oil.

Halibut

Seared Halibut steak, served with parsnip puree, roast brocolini, and N'duja sausage.

Scallops (Ask about our Vegan Alternative...)

Seared U-10 scallops, braised red cabbage, apple whiskey butter sauce. For a Vegan/Veggie alternative, try it with seared King Oyster Mushroom!

Beef Short Rib

Stout braised beef short rib, served over parsnip gnocchi with a gorgonzola mornay sauce. Topped with pomme paille, and accompanied by sourdough baguette.

Wild Mushroom Gnocchi

Wild mushrooms cooked in confit garlic and white wine. Served with herbed cream sauce, pomme paille, and sourdough baguette.

Sides
Included with entrée

Duck Fat Fondant Potato

Potato Pave Gratin

Pommes Darphin

Crispy Brussels Sprouts in Miso Vinaigrette

Braised Red Cabbage with Bacon

Winter Vegetable Ratatouille Stack

Fresh Greens

Citrus and Fennel

Orange and grapefruit segments, shaved fennel, fresh mint, fresh basil, arugula, toasted pine nuts and goats cheese. Drizzled with a burnt lemon vinaigrette.

Pear and Blue Cheese

Chardonnay poached pears, celery ribbons, candied walnut praline, shaved blue cheese, bourbon pickled raisins served on arugula.

ACC Caesar

Chopped kale, sourdough croutons, BA double smoked bacon, maple confit garlic dressing, pecorino romano

Roasted Squash

Maple roasted Butternut and acorn squash, grilled and chilled kale, pomegranate seeds, baby fried apple fritter pecorino romano, spiced citrus ginger vinaigrette.

Dessert

Chocolate Crémeux

Cremeux infused with orange, served with port reduction, rosemnary tuille and smoked malden salt.

Carrot Cake (Vegan)

Spiced rum and ginger carrot cake, topped with whipped cream cheese frosting. Accompanied by toasted coconut toasted walnut, and candied orange rind.

Frangipane Tart

Served with bourbon glazed cherries, hazelnut tuille, and peppercorn creme anglaise.

Brown Butter Mousse

Brown butter mousse tart, chocolate pate sucre, granola praline, cherry port gastrique.

Menu