Rouge@Home
This weekend's meal kit includes
■ ■ ■
Sustainable Seafood Chowder | Garden Chives | Sumac Powder
Duck Confit | Boar Sausage | Cured Pork Belly | White Bean Cassoulet
White Chocolate Mousse | Dark Chocolate Toffee Crunch
45/person
Dinner Menu
Chef's Epicurean Experience | 4 Courses- 75 / person
■ ■ ■
To Share
■ ■ ■
Charcuterie & Cheese
House-Made Cured Meats | Canadian Cheese | Foie Gras | Accompaniments 36
Appetizers, Salad, Soup
■ ■ ■
Smoked Pork Hock Soup
Garlic croutons | Garden Chives15
Grilled Asparagus & Goat Cheese
Cherry Tomatoes | Bacon Vinaigrette 16
Fogo Island Shrimp Salad
Sorrel Green Goddess Dressing | Espelette 18
Beef Carpaccio
Black Truffle Aioli | Pickled Mushrooms | Parmesan | Brioche Crouton18
Main Course
■ ■ ■
Shrimp Risotto
Gold Beets | Garden Chive Pesto |Toasted Sunflower Seeds 32
Duck Confit
Green Lentils | Cherry Tomato | Quince Gastrique 36
Alberta Lamb Cassoulet
Boar Sausage | White Beans | Morel Jus45
Beef Tenderloin
Potato Croquette | Mushrooms & Kale | Béarnaise Sauce45
To Finish
■ ■ ■
Buttermilk Panna Cotta
Garden Rhubarb | Oat Crumble14
Dark Chocolate Ganache
Saskatoon Berries | Black Sesame Crisp 14
Sticky Toffee Pudding
Cherry Brandy Ice Cream |Toffee Sauce14