Chef’s Dinner Club

A long table supper series in Herons Dining Room with Chef Tyson Santry.
Sept 18 • Oct 16 • Nov 20

Join us for a seasonal, set menu curated and crafted by Chef Tyson Santry – celebrating bold flavours, local ingredients, and the joy of sharing a table. Chef Tyson will prepare and offer insights into the ingredients, techniques, and his vision behind the dish. Along the way, guests are invited to explore suggested cocktails, local wine pairings, and aperitifs selected to complement each course.

Thursday, October 16th Menu

To Start:
Brioche dinner rolls, maple–walnut compound butter

Amuse Bouche:
Crispy sesame–nori taco shell filled with tuna tartare, spicy miso mayo, and fresh dill – GF

1st Course:
Butternut squash and goat cheese ravioli, sage brown butter, toasted pumpkin seeds, and grilled Bartlett pear

2nd Course:
Pan-seared duck breast (cooked medium), parsnip purée, fondant potato, caramelized Brussels sprouts, red wine reduction, parsnip chips – GF

3rd Course:
Apple strudel, crème anglaise, bourbon whipped cream, sugar dome

Tickets: $99/person
Seats are limited and filling fast – reserve your seat now! Call 250-285-3322