Dinner Menu

Silver and Sage Boomtown Trail Menu

Soup

Hutterite Brethren Chicken Consommé with Squaw Corn and Sherry

Appetizer

Pressed Alberta Pork Belly with Wild Sage, Pease Puree, Puffed Barley and Honey Vinaigrette

Pallet Cleanser

Watermelon with Frisee “Tumble Weed” and Lemon Balm Oil

Main

Braised Alberta Bison Short Rib with “Boiled” Baby Carrots and Onions, Alberta Beef Tenderloin on Local Potato Cake, Jus

Dessert

Wild Rose Infused Pannacotta with Fresh Local Berries and Pistachios

Dinner Menu

Charity Dinner to Benefit Ride to Conquer Cancer

Of Oceans

Spot Prawn. Smoked Oyster. Sand of Mirepoix. Yogurt Foam.

Salad of Herbs

Of Fields

Alberta Lamb Loin. Early Field Vegetables. Sherry Gastrique

Of Brambles

Vanilla Sponge. Roasted Strawberry. Black Currant Coulis.

Wolly Sheep's Milk and Rose Pana Cotta

 
 
 

Canapes

Paprika Spiced Almonds

Pickled Eggplant, Coriander Cracker

Manchego Lace with Arugula and Orange

Roasted Merguez, Sherried Onion Jam and White Bean Puree, Ciabatta Cracker

Braised Octopus, Olive Oil Poached Tomato and Parsley Puree

Roasted Pork Belly, Lemon Emulsion and Olives

Potato Cumin Veloute with Smoked Halibut, Roasted Garlic Confit

Roasted Red Pepper and Chorizo Empanadas

Sweet Corn Pudding, Vanilla Macerated Calmyrna Fig and Sherry Gastrique

Toasted Pine Nut and Whipped Chocolate Ganache, Mint Coulis

 

Canapes 

Duck Confit on Toasted Brioche, Candied Fennel

Lavender Biscuit with Rosemary Rubbed Pork, Apricot Jam

Smoked Salmon, Caper Cream Cheese and Crepe Mille Feuille

Risotto Croquette with Brie and Hazelnut

Slow Roasted Lamb Belly, Mint Coulis

Apple and Celeriac Roll with Walnut Mousse

Seared Tuna Nicoise, French Beans and Olive Vinaigrette

Fig Mousse with Port Gelee and Thyme

Les Petit Tarte Tatin

Lemon Macaroon with Lime Butter Cream

 
 
 

Canapes

Roasted Beet and Herbed Goat Cheese, Saskatoon Emulsion

Rosemary Pressed Lamb Belly, Brassica Mustard, Caraway Cracker

Spelt Belini with Goat Yogurt and Cedar Smoked Salmon Roe

Cured Elk Bresola with Pickled Mushroom, Toasted Oat Bannock

Smoked Ham Gel, Potato Cream and Parsley Puree

Wild Rice Croquette with Sundried Cranberries and Brie

Bison Meatballs with Thyme, Sweet onion Emulsion

Torchon of Foie Gras with Sour Cherry, Pumpernickel

Honeyed Apple Mille Feuille, Cinnamon Mousse

Fig and Walnut Bread Pudding, Carmel