First Course by Chef Jp Vives garlic lime prawns, warm mixed squash salsa, pureed spiced pumpkin,  freebird chili oil, saskatoon berry sumac Second Course By Chef Fabian Boersch quill creek bison meatball, baked lentil marinara, hazelnut gremolata, charred fennel, grated manchego Third Course by Chef Destiny Slobodian braised pork belly, truffle oil polenta, harvest succotash, charred […]