World Class Dining: The Observatory

The following menu has been created with a vision to provide our guests with the opportunity to experience the art of food and wine matching. The menu and the wines change often, but the focus always remains the same: combining food with wine to elevate the experience of both. Our sommelier will match five wines to give those interested a chance to explore a range of grape varieties and styles.

One hundred and twenty-five dollars 

	Seared Albacore Tuna fingerling potatoes, niçoise olives, quail eggs, mustard seed mignonette
	Veal Cheeks  toasted polenta, Taleggio cheese, wild BC mushrooms
	Wild Mushroom & Chestnut Ragout brioche, micro greens, roast garlic
	Intermezzo
	Lamb Loin confit shoulder, cassoulet, heirloom carrots
	Spiced Ginger Pudding  toffee ice cream, fleur de sel meringue

Dino L. Gazzola - Executive Chef 
Brendan Robson - Sous-Chef