October 30, 2026-Alumni Series Paired Dinner
$117.14
Availability:
21
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 $100 per person (plus GST and gratuity).
.
Friday, Oct 30, 2026
Reception: 6:00 pm
Dinner: 6:30 pm
Communal Seating - Tables of 8 people per table
MENU:
1st Course
Bison Carpaccio
peppercorn crusted bison | dijon aioli | pickled saskatoons
crispy capers | arugula | grana padano | focaccia
paired with 20 Barrels Pinot Noir
2nd Course
Seared Steelhead
cauliflower puree | smoked paprika beurre blanc
roasted cauliflower | preserved lemon | herb oil
paired with Felino Chardonnay
3rd Course
Braised Short Rib
confit potato | roasted carrot | beet | red wine jus
paired with Felino Cabernet
4th Course
Chocolate Torte
chocolate ganache | roasted hazelnut | maldon salt
brown butter caramel | whipped crème fraiche
paired with Brolo di Campo
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 $100 per person (plus GST and gratuity).
.
Friday, Oct 30, 2026
Reception: 6:00 pm
Dinner: 6:30 pm
Communal Seating - Tables of 8 people per table
MENU:
1st Course
Bison Carpaccio
peppercorn crusted bison | dijon aioli | pickled saskatoons
crispy capers | arugula | grana padano | focaccia
paired with 20 Barrels Pinot Noir
2nd Course
Seared Steelhead
cauliflower puree | smoked paprika beurre blanc
roasted cauliflower | preserved lemon | herb oil
paired with Felino Chardonnay
3rd Course
Braised Short Rib
confit potato | roasted carrot | beet | red wine jus
paired with Felino Cabernet
4th Course
Chocolate Torte
chocolate ganache | roasted hazelnut | maldon salt
brown butter caramel | whipped crème fraiche
paired with Brolo di Campo
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