Hearth & White Split Buns
Fresh Butter
STARTER
Salad Station
Fresh Lettuce and Wedges, English Cucumber, Cherry Tomatoes, Shredded Sweet Carrot,
Maple Balsamic
Tuna Niçoises (GF/DF)
Green Beans, Fingerling Potatoes, Heirloom Tomatoes White Anchovy, Boiled Eggs, Kalamata Olive Tapenade
Charcuterie Platter and Quebec Foie Gras Mousse
Seasonal Compote, Crostini and Pickles
ENTRÉE
Pan Seared Walleye (GF/DF)
Corn and Edamame Bean Succotash, Charred Lime, Fingerling Potato, Charred Scallion Vinaigrette
High River Boneless Osso Bucco (GF/DF)
Celeriac, Apple Cider Jus
Herbed Gluten Free Gnocchi (V/GF/DF)
Cauliflower Soy “Cream”, Mushroom Bacon, Purple Kale Vegan Parmesan
Applewood Smoked Cheddar Potato Gratin V/GF
Roasted Root Vegetables V/GF/DF
DESSERT
JPL Sticky Toffee Pudding, Vanilla Ice Cream
Brookies and Blondies
Lemon Tarts