Creamy burrata served over balsamic-pickled strawberries, drizzled with strawberry syrup and green chive oil. Accompanied by basil pesto and sun-dried tomato pesto served in syringes, caramelized pecans, and crispy baguette croûtons.
Gluten-free option available: taro chipsTwelve battered and fried shishito peppers seasoned with Cajun spices, served with roasted garlic aioli and spicy mayonnaise.
Five steamed vegetable dumplings covered in a rich peanut sauce made with crunchy peanut butter, soy sauce, hoisin, sesame oil, and rice vinegar. Topped with blue pickled enoki mushrooms, green onions, and sesame seeds, served in a bubble pod.
Fried potato-and-carrot gnocchi served with traditional poutine gravy, cheese curds, and crispy battered chicken. Finished with a sweet and spicy Thai chili sauce, a blackberry-balsamic gel, and green onions.
Fresh salmon tartare accompanied by mango salsa with red onion, lime, and chili, and a creamy avocado mousse made with lime, garlic, and jalapeño. Finished with mango gel, black sesame seeds, and crispy baguette croûtons.
Gluten-free option available: taro chipsTender chicken breast pieces coated in a crunchy seasoned pretzel crust, served inside an edible homemade pretzel cone. Accompanied by a red honey mustard dipping sauce.
Spirals of tender pork belly shaped like a cinnamon roll, glazed with maple syrup, cinnamon, and brown sugar. Served with vanilla ice cream and apricot-jalapeño jam.
Two wild boar and blueberry sausage patties served inside blue slider buns. Topped with sweet blueberry jam, caramelized onions, and creamy goat cheese.
Crispy duck drumettes served with a choice of spicy Korean sauce with nori or a sweet blueberry-honey sauce.
Five crispy mac and cheese wedges with a creamy cheese filling, accompanied by three colorful dipping sauces: green mayonnaise, ketchup, and red honey mustard.
Korean-style cheese-stuffed garlic bread with a rich, garlic-forward flavour.