Try your hand at putting together a savoury and sweet three-course dinner kit at home (cooking/reheating instructions and wine tasting notes provided)! Each week, Executive Chef Cazemayor unveils the Fort Garry Gate Dining Room’s Chef’s feature menu which is available for take-out Tuesday to Saturday with optional wine pairings. Please call Thaisa at T 204.942.5438 or use the button below to order.
The menu for the week of January 19 has yet to be announced.
CONTACT RECEPTION
First Course
Smoked Winnipeg Goldeye Cheesecake
with Red Onion Coulis and Fried Capers
Second Course
Citrus and Banana Crusted King Salmon Fillet | $70
with Meyer Lemon Velouté, Vegetables
and Sticky Furikake Rice
OR
Roasted Ribeye of Beef | $80
with Hazelnut Truffle Butter, Fresh Horseradish Reduction, Vegetables and Darphin Potato
Third Course
Chocolate Mousse Cup
Optional Wine Pairings
2018 Skylark Alondra Chardonnay, Mendocino, USA | $26
2014 Skylark Five Barrels Grenache, Mendocino, USA | $44
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