Culinaria’s Taste of Spring menu is a "springlicious" dining experience crafted by Chef Jaylen and his culinary team. We are offering a 3 courses Table d' Hote menu, completed with a Chef's Amuse Bouche and Intermezzo, that will be sure to take you on a culinary journey. To view our entire menu, please follow the link here: https://culinaria.ca/culinarias-taste-of-spring-menu/
AMUSE BOUCHE
Pate a Choux
APPETIZER
LOBSTER SPANAKOPITA
Butter poached Nova Scotia Lobster, baby spinach, whipped feta, tzatziki, lemon gel
ROASTED RED PEPPER & TOMATO SOUP
Fire roasted red bell peppers, caramelized Roma tomatoes, toasted baguette, crème fraiche
FOIE GRAS & MANCHEGO POUTINE
Seared foie gras, hand-cut truffle fries, aged Manchego curds, smoked paprika & sherry reduction
INTERMEZZO
Citrus Gel and Pearls
MAIN
WAGYU MOUSSAKE WITH PARMESAN FOAM
Japanese kobe ragu, roasted eggplant, bechamel, parmesan espuma, microgreens
PAN-SEARED BLACK COD
black cod, sage infused brown beurre blanc, barley, sautéed spinach & cherry tomatoes
ROASTED CAULIFLOWER STEAK
caramelized and roasted cauliflower, saffron risotto, tangy tahini sauce
DESSERT
HONEY & PISTACHIO BAKLAVA CHEESECAKE
Pistachio dacquoise base, honey mousse, shattered phyllo tuile, saffron honey drizzle
ZEPPOLE & SMOKED MAPLE DULCE DE LECHE
lightly fried Italian ricotta zeppole, pulverized cinnamon sugar, served with dulce de leche ice cream
BLOOD ORANGE SORBET
fresh squeezed blood orange sorbetto, grapefruit gel, mint oil