Burrata & Heirloom Tomato
$24Creamy burrata, slow-roasted heirloom tomatoes, basil oil, aged balsamic, warm sourdough.
Le Menu
A living menu,
shaped to your evening.
✦
The dishes below are a representative sample. Your final menu is composed around the season, the occasion, and the preferences discussed at the tasting call.
Chef · Aakash Sachdev · Edmonton
Signature
Wine-Braised Short Rib
Course
Starters
To open the evening — light, precise, seasonal.
Chef's pickSeared Sea Scallops
$32Pan-seared diver scallops, cauliflower purée, brown butter, crisp pancetta.
Beetroot Carpaccio
$22Thinly shaved roasted beets, whipped goat cheese, candied walnuts, citrus vinaigrette.
Wild Mushroom Bruschetta
$20Sautéed wild mushrooms, thyme, garlic confit, shaved parmesan on grilled country bread.
Course
Main Course
Considered technique, generous plating, cooked to your table.
Chef's pickWine-Braised Short Rib
$58Slow-braised short rib, silky potato purée, glazed root vegetables, red wine jus.
Butter-Poached Halibut
$62Line-caught halibut, spring pea velouté, lemon confit, herb oil.
Herb-Crusted Rack of Lamb
$68Dijon and rosemary crust, potato gratin, seasonal greens, natural jus.
Truffle Risotto
$48Carnaroli rice, aged parmesan, black truffle, brown butter, crisp herbs.
Roast Free-Range Chicken
$44Buttermilk-brined chicken, roasted heritage carrots, pan gravy, sourdough stuffing.
Course
Desserts
Small, memorable, exactly the right amount of sweet.
Chef's pickWarm Chocolate Fondant
$18Molten dark chocolate cake, vanilla bean ice cream, sea salt.
Vanilla Crème Brûlée
$16Classic vanilla custard, caramelised sugar crust, seasonal berries.
Poached Pear
$16Red wine and spice poached pear, mascarpone cream, almond crumble.
Of the moment
Seasonal Specials
What's best that week — shaped by the market, not the menu.
Autumn Squash Velouté
$18Roasted butternut squash soup, brown butter, toasted pumpkin seeds, sage oil.
Summer Stone Fruit Salad
$22Grilled peach, burrata, prosciutto, arugula, aged balsamic.
Curated
Chef's Recommendations
Curated multi-course experiences, priced per guest.
Tasting Menu — Five Course
145 / guestA guided sequence of the season's best plates. Curated at the tasting call and refined for your table.
Chef's Table Experience
220 / guestSeven courses paced through the evening, cooked in front of your guests with commentary between plates.
Menus adapt to allergies, preferences & the season.
Chef's Recommendations
Curated tasting experiences.
Curated multi-course experiences, priced per guest.
Tasting Menu — Five Course
$ 145 / guestA guided sequence of the season's best plates. Curated at the tasting call and refined for your table.
Chef's Table Experience
$ 220 / guestSeven courses paced through the evening, cooked in front of your guests with commentary between plates.
Prix Fixe · À la Carte
The Sample Menu
Composed nightly. Priced per course; multi-course menus are quoted per guest.
✦
Course · 01
Starters
To open the evening — light, precise, seasonal.
Burrata & Heirloom Tomato
$ 24
Creamy burrata, slow-roasted heirloom tomatoes, basil oil, aged balsamic, warm sourdough.
Seared Sea Scallops
Chef's pick$ 32
Pan-seared diver scallops, cauliflower purée, brown butter, crisp pancetta.
Beetroot Carpaccio
$ 22
Thinly shaved roasted beets, whipped goat cheese, candied walnuts, citrus vinaigrette.
Wild Mushroom Bruschetta
$ 20
Sautéed wild mushrooms, thyme, garlic confit, shaved parmesan on grilled country bread.
✦
Course · 02
Main Course
Considered technique, generous plating, cooked to your table.
Wine-Braised Short Rib
Chef's pick$ 58
Slow-braised short rib, silky potato purée, glazed root vegetables, red wine jus.
Butter-Poached Halibut
$ 62
Line-caught halibut, spring pea velouté, lemon confit, herb oil.
Herb-Crusted Rack of Lamb
$ 68
Dijon and rosemary crust, potato gratin, seasonal greens, natural jus.
Truffle Risotto
$ 48
Carnaroli rice, aged parmesan, black truffle, brown butter, crisp herbs.
Roast Free-Range Chicken
$ 44
Buttermilk-brined chicken, roasted heritage carrots, pan gravy, sourdough stuffing.
✦
Course · 03
Desserts
Small, memorable, exactly the right amount of sweet.
Warm Chocolate Fondant
Chef's pick$ 18
Molten dark chocolate cake, vanilla bean ice cream, sea salt.
Vanilla Crème Brûlée
$ 16
Classic vanilla custard, caramelised sugar crust, seasonal berries.
Poached Pear
$ 16
Red wine and spice poached pear, mascarpone cream, almond crumble.
Menus adapt to allergies, dietary preferences, and the season.
Seasonal Specials
What's best that week — shaped by the market, not the menu.
Autumn Squash Velouté
$ 18Roasted butternut squash soup, brown butter, toasted pumpkin seeds, sage oil.
Summer Stone Fruit Salad
$ 22Grilled peach, burrata, prosciutto, arugula, aged balsamic.
Design your menu
Prefer something built from scratch?
Every evening begins with a short tasting call. Share what you love and I'll shape a menu that fits your table.