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, November 20th Menu

To Start:
Olive & rosemary focaccia with balsamic reduction and olive oil

Amuse Bouche:
Gin and beet-cured salmon gravlax, sesame rice cake, pickled red onion, citrus caviar

1st Course:
Chicken consommé with chicken mousseline roulade

2nd Course:
Coffee-braised beef short rib, potato croquettes, butter-braised turnip, rainbow carrots, red wine reduction

3rd Course:
Sweet potato pie with Chantilly cream and toasted pumpkin seeds

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