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February 5th & 6th 2019

First Course

Salad of Cucumbers

Smoked trout, aerated buttermilk dressing, fennel pollen

Second Course

Creamy Shrimp & Lobster Bisque

Black beluga lentils, preserved lemon, crème fraîche

Third Course

Braised Pork Belly

Apple glaze, Jerusalem artichoke, smoked cocoa nib, salt-cured egg yolk


Rabbit Crépinettes

Tarragon-mustard cassoulet, rabbit ravioli, red currant rabbit jus gras


Sous Vide Rack of Lamb

Lavender pommes Anna, buttered Brussels sprouts, birch syrup gastrique


Sautéed Potato Gnocchi

Butternut squash purée, fried sage, beet confit, glazed chestnut with cassia


Austrian Linzertorte

Lemon curd & blue poppy seed ice cream, wild blueberry powder,

blackberry-cinnamon coulis

$29.95 plus applicable taxes

Service Time:  5:45, 6:00 & 6:15pm