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Food, Travel

An evening at Eden at the Rimrock

Chef Trevor MacLeod
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Goat cheese doodles
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Asparagus veloutee with lobster and black truffle
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Pan Seared Digby Scallop. Accras fritter, green pea & yuzu, coconut
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Smoked Alberta Kobe Carpaccio. Artichoke puree, macadamia nut brittle
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Chef Amuse Tasting Quartet. Pineapple rolls, New Brunswick oyster, pate de foie gras, quail leg confit
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Lobster and Sweetbreads. Lobster puree, white chocolate and celeriac ganache
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Brome Lake Duck & Foie Gras. Confit leg with a sweet soy mat, fig terrine, hibiscus and grape reduction
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Fruits de Mer. Seafood nage, tomato and fennel, saffron rouille
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Wild Boar and Catfish. Braised boar belly, pan seared catfish, butterscotch salsify, citrus jus
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Eden’s Cheese Course
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Camembert & Darjeeling Tea Creme Brulee. Cranberry campari sorbet & apple gallette
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Strawberries and Cream Confection. Appricot honey ice cream, frangelico and tea granite, walnut Japonaise
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Banana bread to go
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The men’s room
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