January 23, 2026-Alumni Series Paired Dinner
$104.76
Availability:
0
Welcome to the Alumni Series
Join us each month from September to February for an unforgettable dining experience merging tradition with innovation. Our Alumni Series will feature expertly crafted 4-course menus by our rotating special guest Alumni Chef and culinary students, paired with exquisite wines for $110 per person (all-inclusive).
Friday, January 23, 2025
Reception: 6:00 pm
Dinner: 6:30 pm
Communal Seating - Tables of 8 people per table
MENU:
Amuse Bouche
Gougère
Lakeside Farmstead Clothbound Cheddar | Truffle
Alberta Beef Tartare
Everything Aioli | Roasted Red Pepper Jam | Cured Egg
Chicken Liver Crema
Crostini | Olive
Arctic Char Crudo
Sweet Hunan Vinaigrette
1st Course
paired with Avondale-Jonty's Ducks
Roast Cauliflower
Bo-Kaap Cape Malay Curry | Romesco | Yogurt | Beluga Lentil
2nd Course
paired with Sangarida-Mencia
Boar Cheek
Roast Parsnip | Braised Cabbage | Rye Spätzle | Pastrami | Smoke
3rd Course
paired with L' Orangerie de Luc
Bison Tenderloin
Fig & Chanterelle Bread Pudding | Butternut Squash | Beet | Saskatoon
4th Course
paired with Puro-Lambrusco
Dark Chocolate Raspberry Mousse
Salted Caramel Ice Cream | Brown Butter Solids | Flourless Chocolate Cake |
Peppered Raspberry Coulis | Toffee Honey Crunch
Welcome to the Alumni Series
Join us each month from September to February for an unforgettable dining experience merging tradition with innovation. Our Alumni Series will feature expertly crafted 4-course menus by our rotating special guest Alumni Chef and culinary students, paired with exquisite wines for $110 per person (all-inclusive).
Friday, January 23, 2025
Reception: 6:00 pm
Dinner: 6:30 pm
Communal Seating - Tables of 8 people per table
MENU:
Amuse Bouche
Gougère
Lakeside Farmstead Clothbound Cheddar | Truffle
Alberta Beef Tartare
Everything Aioli | Roasted Red Pepper Jam | Cured Egg
Chicken Liver Crema
Crostini | Olive
Arctic Char Crudo
Sweet Hunan Vinaigrette
1st Course
paired with Avondale-Jonty's Ducks
Roast Cauliflower
Bo-Kaap Cape Malay Curry | Romesco | Yogurt | Beluga Lentil
2nd Course
paired with Sangarida-Mencia
Boar Cheek
Roast Parsnip | Braised Cabbage | Rye Spätzle | Pastrami | Smoke
3rd Course
paired with L' Orangerie de Luc
Bison Tenderloin
Fig & Chanterelle Bread Pudding | Butternut Squash | Beet | Saskatoon
4th Course
paired with Puro-Lambrusco
Dark Chocolate Raspberry Mousse
Salted Caramel Ice Cream | Brown Butter Solids | Flourless Chocolate Cake |
Peppered Raspberry Coulis | Toffee Honey Crunch
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