Becca's Restaurant

Micro greens and a balsamic triple reduction, basil-infused olive oil

In an old bay dusted phyllo cup

Selection of meats, cheeses and olives

Romaine lettuce, homemade croutons and caesar dressing

Local greens, chia seeds, candied walnuts, with sherry dijon vinaigrette

Cucumber, tomato, candied pecans and dijon vinaigrette

Light creamy bisque of lobster served with sourdough croutons

With a garlic aioli

With a nutmeg crostini

With a saffron broth, oven roasted tomatoes

With jumbo lump crabmeat risotto and a lemon confit sauce

Over a wild mushroom ragout

With a sweet potato hash

Over moroccan couscous

Wrapped in prosciutto with oven-roasted tomato coulis

With a shallot demi

A daily selection of local farmers seasonal vegetables

Roma tomatoes, white wine and basil

And short ribs, rustic tomato sauce, fresh mozzarella

With lemon confit and red pepper coulis drizzle

And roasted red peppers

Choose a appetizer, pasta and dessert

The chef will create a tasting menu for the entire table using local, seasonal ingredients 68 (per guest)

Tomato and pesto on a semolina flatbread

Caramelized onions and gruyere cheese on a whole wheat flatbread

With a basil pesto and roasted red peppers on a semolina flatbread

Roasted garlic, olive oil, roma tomatoes on a whole wheat flatbread

White chocolate mousse, dark chocolate mousse and chocolate truffles

Served with vanilla ice cream and caramel sauce

Fresh seasonal berries with caramel gratin

Individual cheesecake topped with classic banana foster

Local apples, cinnamon sugar, vanilla ice cream, puff pastry & caramel drizzle

A selection of local and international cheeses with local honey & seasonal fruits

Regular and decaffeinated coffee, we proudly feature lacolombe coffee

Open faced ham and gruyere on brioche with a fried egg and bi½chamel sauce

Served with vanilla bean whipped cream

Crisp corn tortillas, fresh salsa, scrambled eggs & sour cream, add $4.00