Personal Chef Patrick
Whistler, BC, Canada
amuse bouche atlantic lobster potato blini, northern divine caviar, fresh apple first yellowfin tuna & hamachi sashimi sesame praline, kalamansi foam, avocado cucumber tartar second dungeness crab & ricotta cannelloni sea urchin espuma, fresh peas, burnt orange oil third seared quebec foie gras sake lemongrass broth, nasturtium, rhubarb chamomile chutney main australian waygu striploi
Appetizer 
serrano ham-wrapped date cippolini onion shaved duck prosciutto fig, almond shortbread angus beef tartar grilled baguette, black garlic foie gras brioche doughnut apple chamomile glaze
Main Course 
bone marrow potato purée, king oyster mushroom, banyuls jus, confit shallot, frisée
Dessert 
chocolate tart, fleur de sel chocolate mousse cake white chocolate cake, baileys chantilly dark chocolate-praline brownie pâte de fruits mini gingerbread savarin