Some ingredients are seasonal and are subject to change. Many of these dishes can easily be made into vegetarian or vegan options.
The 3 course dinner option is the go to for an awesome night in with friends and family. Enjoy your favourite beverages in the comfort of your own space while bringing the restaurant experience to you.
Our 4 course dinner experience is perfect for those looking to have more than just a quick and fun meal. We slow things down here and really let you enjoy your paired wines with each course.
For those looking to go on a culinary adventure, this is the ultimate foodie experience. Each menu will be created partially with you and will stay reasonably within the current Canadian season.
This option is for your ”Meat & Potato” group. Still scratch made with hand selected ingredients and given as much love and attention as everything else we do.
An adventure through our culinary history.
Black Mission Figs | Pomegranate Seeds | Pickled Shallots | Toasted Pistachio Goats Cheese | Soft Fried Croutons | Crispy Prosciutto | Merlot Balsamic Reduction | Sprouts
Prepared Mushrooms | Braised Cardamom Cabbage Puree | Sweet Potato | Wilted Kale | Celery | Toasted Hazelnut & Sage Butter | Roasted Fennel
Roasted Beets | Honey Chive Ricotta | Cherry Tomatoes | Radish | Butter Poached Peach | Cucumber Gel | Blackberry | Cauliflower
Roast Vine Tomato | Kumato | Heirloom | Basil Oil | Balsamic Reduction | Fior di Latte | Toasted Cracked Peppercorns
5Hr Sous-Vide Octopus | Chorizo | Blanched, Smoked, & Roasted Potatoes | Gremolata | Lemon Vinaigrette
Slow Cooked Pork Belly | Maple Miso Glaze | Charred Scallion | Pickled Radish | Beet & Celeriac Root Puree | Roast Mushroom
2: Lobster 1: Salmon 1: Tiger Shrimp | Charcoal Ravioli | Mint | Tarragon Lobster Cream Sauce | Edamame | Rendered Double Smoked Bacon | Lemon Confit
Pan seared Foie Gras | Pistachio | Roast Peach | Cucumber | Parsnip & Lemon Grass Puree | Beet Root Gel | Peppery Greens
Smashed New Potatoes | Black Garlic Compound Butter | Cinnamon Carrot Puree | Braised Red Cabbage | Heirloom Carrots | Bordelaise Sauce
Mint & Pea Puree | English Peas | Black Kale | Sweet Potato | King Oyster Mushrooms | Oyster Mushrooms | Herb Oil
Herb Crusted Roast Elk Loin | Sweet Potato Galette | Buttery Spinach | Braised Shallot | Demi-Glacé
Miso | Herb Crust | Ginger Cauliflower | Edamame | Bok Choy | Shiitake | Pickled Radish
Spinach | Toasted Sliced Almond | Parmigianino-Reggiano | Orange Zest Stuffed Into a Whole Deboned Chicken Wrapped in Serrano Ham | Paired with Season Veg
Peppercorn Crusted Venison Loin | Parsnip & Lemongrass Puree | Swiss Chard | Beet Root | Parsley Sponge | Scorched Onion | Blackberry Demi
Triple Sec Creme Angliase | Blood Orange Segments | Pomegranate Seed | Mixed Sea Salt Toasted Nuts
Whipped Cinnamon Scented Egg | Tonka Bean Chantilly Cream | Spring Harvest Maple Syrup w- Bourbon Sultanas | Strawberry Compote
Strawberry Meringue | Fresh Berries | Lemon Curd | Shortbread Crust | Pomegranate Gel
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