Friday Night Fresh

Every Friday we have our Friday Fresh, a three course meal created by our Chef and his Sous Chefs. Utilizing the freshest ingredients and ideas, they create something new and exciting.

This week we have

Korean Cauliflower Satay
served with a peanut dip as well as a Korean BBQ dip

Persian Vegetable Sauce over Zucchini Noodles
Butternut squash, chickpeas, red pepper, and wild mushrooms

Rice Pudding Sushi Roll
Dried Fruit, mixed nut, with a rose orange brandy drizzle

 

Join us this Friday!

 

Special Christmas-Themed Tapas night Menu

Join us for a special Christmas-themed Tapas Night on Thursday December 8th! Perfect for workplace Christmas get-togethers, or a great night out with friends, all for only $25 per person!

HOLE'S SALD

greens / tear drop tomatoes / bocconcini cheese / white balsamic drizzle

 

SPICY QUINOA SALAD

roasted shallots / artisan lettuces / cucumbers / tomatoes / lime emulsion

 

MINI CHRISTMAS TURKEY POT PIE

 

ROASTED SEASONAL VEGETABLES

 

HERB BREAD PUDDING & BUTTERMILK MASHED POTATOES

Valentine's Day at the Glasshouse Bistro

Come have a 4 course Valentine's Day meal with us, this Saturday, at the Glasshouse Bistro. This romantic meal includes 1 bouquet of flowers per couple, as well as 2 glasses of bubbly!

COURSE 1
Salad:
Pulled burrata, warm tomato confit, watermelon radish, pine nuts, Evoolution aged balsamic reduction, basil olive oil.

COURSE 2
Soup:
Crème of celery root, truffle oil, sautéed apple

COURSE 3
Main:
White spring salmon w/ wonder grain risotto, blood orange relish, asparagus, pickled beets
OR
Duck breast w/blackcurrant champagne marmalade, marscapone whipped potatoes, roasted carrots
OR
Beef tenderloin coffee and Ancho Chile rubbed w/ chantrelle port demi glaze, short rib and mushroom coquette, caramelized Brussel sprouts.

COURSE 4:
Dessert
Chocolate salted caramel budino
OR
White chocolate raspberry cheesecake with rose petal confiture

Call 780 651 7361 for reservations.

New Years Eve at the Glasshouse Bistro

NEW YEARS EVE
1ST COURSE

Wild Salmon Cake, herb cream cheese, apple, pickled mustard seed
Zatar roasted sour cherry crostini, lebaneh
Fior di latte arancini, onion jam, balsamic glaze


2ND COURSE
Pickled Beets, Winter Citrus, Candied Walnut, Whipped Goat Cheese
Blood orange olive oil, Lavender Balsamic
OR
Wild Mushroom Soup, Crème Fraiche, Thyme


3RD COURSE
Alberta Beef Tenderloin, Sour cream chive mash,
Bordelaise, roasted plum, winter vegetables
OR
Four Whistle Farms Duck Breast,
Goose Confit stuffing, Blood orange, Nutmeg jus, Sweet potato
OR
Icelandic Char, Seared Scallops
Potato mascarpone Agnolotti, Pernod cream reduction, sautéed spinach


4TH COURSE
Banana cream tart, bourbon caramel sauce
Vanilla bean panna cotta, balsamic strawberries
Flourless Chocolate Ginger Cake, Poached pear, Vanilla ice cream

 

Early Bird Tickets for $89/person available until December 24th

Blackberry Mint Julep

Our mint is ready to be picked and we're putting it to good use!

A mint julep with blackberries is a lovely, refreshing summer cocktail. Here's how you can make your own using fresh mint and blackberries from your garden:

Ingredients: 
•    Small ice cubes
•    1/4 cup blackberries, plus 1 blackberry for garnish
•    2 tablespoons mint leaves, plus 1 mint sprig for garnish
•    1 tablespoon sugar
•    1 1/2 ounces bourbon

Fill a rocks glass halfway with ice cubes. In a shaker, combine the 1/4 cup of blackberries, mint leaves, sugar, bourbon and 1/3 cup of ice cubes and shake well. Strain the drink into the glass through a coarse sieve, pressing on the solids. Garnish with the blackberry and mint sprig.

Come down to the Glasshouse Bistro to try one today! 

Evoolution & Glasshouse Bistro Come together for a First Date!

On Thursday, March 26th, Evoolution owner Curtis Savage, Glasshouse Bistro Executive Chef Julia Kundera & local food advocate Julianna Mimande are hosting a three-course tasting night featuring the best of Evoolution Olive Oils & Vinegars,

Featuring locally-sourced food in every dish, the evening will also include:

  • A delightful cocktail with a secret & surprising ingredient! (non-alcoholic available)
  • 3 course tasting menu
  • 2 x 60ml bottles of featured parings from Evoolution  
  • 2 take home recipes served & created by the Glasshouse Bistro
  • 10% off full Evoolution purchase


DATE: March 26th, 2015 SOLD OUT

LOCATION: Glasshouse Bistro at the Enjoy Centre

101 Riel Drive St. Albert, Alberta

EVENT DURATION: 6pm - 9pm

PRICE: $45/person GST and gratuity included

FOR TICKETS CONTACT: 780 651 7361

Friday Night Fresh Menu

Every Monday morning, our chef Julia comes into the kitchen at the Glasshouse Bistro, makes an Americano, walks through the doors of our large walk-in cooler, and takes stock.

This is a ritual that all chefs do, and it’s where the creative genius comes out.

Maybe there is a veritable forest of parsley on hand, too many tomatoes, or perhaps an overabundance of corn or tomatillos fresh from the garden (thanks Valerie!). From here, the ideas start forming:

“Well, Pat from Inland Ocean Odyssey is flying in fresh Icelandic halibut this week… Shall we try that?”

“Evoolution’s blood orange infused olive oil would be divine in that cake I make! Fluffy cream cheese filling and voila!”

“Shaun wants to try out his new sous vide cooker… what can we make with that?”

This is how Friday Night Fresh Dinners are born. Always changing and always evolving, our Friday Night Set menus are a great value at $35 and they’re where our fresh, local ingredients get to show off.

A little tomatillo makes a delicious salsa verde for that halibut; the tomatoes make the homemade ketchup we can’t get enough of; and the parsley becomes the main ingredient in a chimichurri sauce that accompanies flank steak cooked to perfection.

Every Thursday, we’ll let you know all about our Friday Night Fresh set menu on our Facebook page and Twitter account (so be sure to follow us!) Then, we serve our latest creation while quantities last. Be sure to make a reservation by calling us at 780 651 7361 because they go quick!

Valentine's Day Menu Announced!

The menu for our famous Valentine's Day dinners on Friday, February 13th and Saturday, February 14th have been announced!
 

VALENTINE'S MENU 2015

ON THE TABLE

 Freshly Baked Bread / Evoolution Tuscan herb olive oil & balsamic vinegar / Marinated olives

 

TO START

ROASTED BEET & GOAT CHEESE TARTE TATIN

Arugula / Onion jam / Balsamic glaze 

OR

SHRIMP & AVOCADO TIMBALE

Roasted squash / Passion fruit puree / Dill aioli / Smoked pepitas

OR

WILD MUSHROOM SOUP

Thyme / Crème fraiche / Gruyere toast

 

MAIN COURSE

 CRISPY SKINNED BLACK COD

Parmesan polenta cake/ Puttanesca sauce /Evoolution basil infused olive oil

OR

SEARED FOUR WHISTLE FARMS DUCK BREAST

Blood orange and Aleppo chilli sauce /Cauliflower puree /glazed carrots/ Roasted beets

OR

BRAISED BISON SHORT RIBS

Brown butter potato gnocchi / Chocolate jus /Blue cheese crumbles / Glazed carrots /Sautéed kale

 

DESSERT

 DARK CHOCOLATE TRUFFLE CAKE

White chocolate Italian butter cream /raspberry sauce

OR

MERINGUE AND ROSE PARFAIT

Morello cherries and rose petals

 

$69/person. 
Does not include GST 5% or Gratuity 18%
Reservations required. Call 780-651-7361 to book your table as we will sell out.

What Makes a Good Comfort Food?

January has brought something out in all of us here at the Bistro: the natural urge to indulge.

Comfort food is high on the list of our favourite genres of food. No matter it be your grandma's lasagna, or mashed potatoes and gravy, there's something special about the feeling that someone spent their day preparing a meal that you would look forward to. And that’s what we do here.

The Roasted Cauliflower and Caramelized Onion soup we recently featured could easily make a bestseller list. It was a huge hit with staff from all the different shops in the building. On top of the praise from the staff, we received countless phone calls from our customers asking "What was that amazing soup?" that they had had earlier that day. The creamy blend of cauliflower with onions that had been slowly cooked until totally caramelized was big on flavour, but also a reminder of how comfort food can be so simple.

The Warm Roasted Cauliflower & Chorizo pot that we're serving in the dining room all this month is the bigger, heartier sister of that soup. The cauliflower base is smooth, the onion jam makes is extra savoury, and the Gruyère cheese is an obvious choice for its nutty zest. Finally, the chorizo sausage adds just a touch of heat to the dish.

For us, comfort food is all about simple, but decadent ingredients—the ones you know and love.  All there is to it is putting the time and care into it, and a little pop of spice to show you that, hey, even though it's sometimes a bit chilly or windy outside, it's always nice in here!

Winos at the Bistro

Over the past few months our service staff have been taking part in a series of wine tasting nights to gain expertise on the new wines that we've introduced to our menu.

These tasting nights are made special not only because we get to drink wine and beer for work… but because our wine tasting hosts have great personal stories about the wine, vineyards, and wine makers as well. Most recently, we were lucky to have Dwayne from Artisan Wines and Stacey-Jo from Clarus Wine & Spirits & Nobilis Wine Importers, come in to talk to us about some of the wines they carry.

It reminded us that, like all good things, there is someone behind the making of the wines served in our bistroadding a personal touch and expertise that can’t be replicated.

Just like the food on our food menu, we choose wines that come from artisan vineyardssmaller production wines that have a history and a family behind them. We aren’t sommeliers for sure, but we can all taste the difference in quality from these wines compared to some of the more mass-produced wines.

The theme of our menu for January is "comfort food" and along these lines, we've picked 3 wines off our new wine list that are perfect for your dinner table. These wines are available in the Bistro of course, but you can also bring them home by purchasing them at  Liquid Harvest downstairs in the Enjoy Centre.

  • For a round of appetizers try a rosé like Colegiata de Bodegas Fariña (from Spain) because it will stand up to multiple flavors without being heavy. Fariña's rose is a rosy raspberry colour and comes packed with field berry fruit flavours. It has good weight on the palate, almost like a light red wine.  This is a great food wine for all tastes.
  • For the salad course the Paulessen Riesling is our staff favorite, hands down. It is semi-dry and very crisp. This wine stands up to many types of food.
  • Finally, the The Chateau Lauerie Bergerac Malbec (France) will pair well with a rich, savory entrée. It is full-bodied, dry red, with hints of fruit.

If wine isn’t your thing, but you enjoy sugar, spice, and everything nice, try our Spicebox Whiskey! It is beloved by all of our staff and is great on its own, or as an Old Fashioned.

 

 

How to Make Perfect Panna Cotta

The Glasshouse Bistro is incredibly lucky to have such talented staff.

This week we would like to feature a recipe from just one of our staff members: our pastry chef, Amara. 

Amara studied at the renowned Le Cordon Bleu in Paris, France. The course was a total of 9 months, followed by a one year internship at the Park Hyatt Paris Vendome. There she worked at their Michelin star restaurant, Pur' by Jean-François Rouquette.

While attending school she was able to travel to different cities and try the many different cuisines Europe has to offer. Rome was one of her favorite stops and she returned quite a  few times to one particular gelato shop across from the Spanish steps. Her other favorite restaurant experience was "the Ritz" in Paris. The steak topped with foie gras, she says, is "unforgettable." 

Back in Alberta, Amara previously worked at Holt’s Café in Edmonton, along with our chef Julia. Through this they have built a strong working relationship wherein they mix Amara's French techniques with Julia’s Polish roots.

Throughout her training, Amara's favorite desserts to make were panna cotta and tiramisu. Although they may seem intimidating, they are actually fairly easy to pull off, even for an at home chef.

Our dessert menu has an "updated" spin on panna cotta because we use mascarpone cheese and top it with chocolate ganache and kirsch cherries.

Below, Amara shares how to make the perfect panna cotta.

How To Make Perfect Panna Cotta

Makes 6 4-ounce puddings

What You Need

Ingredients

  • Cooking spray
  • 1 1/2 cups whole milk
  • 3 teaspoons powdered gelatin
  • 1/3 cup sugar
  • 1 1/2 cups light or heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch salt

Equipment

  • Six 6-ounce ramekins
  • Paper towels
  • 2-quart saucepan
  • Whisk
  • Large bowl
  • Thin knife

Instructions

Our café manager, Rebecca, digging into one of Amara's amazing panna cottas!

Our café manager, Rebecca, digging into one of Amara's amazing panna cottas!

  1. Lightly grease the ramekins: Spray the ramekins with cooking spray, then use a paper towel to wipe out most of the oil, leaving only a light residue.
  2. Bloom the gelatin: Pour the milk into the saucepan and sprinkle the powdered gelatin evenly over top. Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet and slightly dissolved.
  3. Dissolve the gelatin over low heat: Set the saucepan over low heat and warm the milk gently, stirring or whisking frequently. The milk should never boil or simmer; if you see steam remove the pot from the stove and let it cool down. The milk should get hot, but not so hot that you can't leave your finger in the pot for a few seconds. The gelatin will dissolve quickly as the milk warms; it melts at body temperature so this step should go quickly.
  4. Check to make sure the gelatin is dissolved: After about 2 minutes of warming, rub a bit of the milk between your fingers to make sure it's smooth. Or dip a spoon in the milk and check the back for distinct grains of gelatin.
  5. Dissolve the sugar: Stir the sugar into the milk and continue warming until it dissolves as well. It shouldn't take more than 5 minutes total to dissolve both the gelatin and sugar. Again, never let the mixture boil.
  6. Whisk in the cream and flavorings: Remove the saucepan from the heat. Whisk in the cream, vanilla, and a pinch of salt.
  7. Pour into the ramekins and chill: Divide the mixture evenly between the prepared ramekins and put in the refrigerator to chill. If serving straight from the cups, without unmolding, chill for 1 to 2 hours. If you want to unmold the panna cotta, chill for at least 4 hours or overnight.
  8. Prepare to unmold: Fill a large bowl partway with warm to hot water. Wipe a dessert plate with a damp paper towel (a damp plate lets you reposition the panna cotta more easily if it doesn't fall in the right spot).
  9. Release the panna cotta edge from the cup: Run a thin knife carefully around the sides of a ramekin. Don't slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup. Dip the ramekin in the warm water up to its rim, and hold it there for about 3 seconds.
  10. Unmold on a plate: Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 2 seconds.) Reposition on the plate if desired. Serve immediately, or refrigerate, lightly covered, for up to 5 days. The gelatin gets stronger as it sits, so this will be a bit rubbery by days 4 or 5, but you can mitigate this by letting the panna cotta sit at room temperature for about half an hour before serving.


Dinner Under the Stars - New Year's Eve at the Glasshouse Bistro

 

Come enjoy a 5-course meal & a night of jazz by the Dan Skakun Trio. 

Joined by Josh McHan on the Upright Bass and Bobby Cairns on Guitar, Dan Skakun has been performing for almost 40 years now.

Originally from Edmonton, Dan Skakun started playing jazz drums when he was just 12 years-old. He later spent 7 years studying music in Montreal, and 2 years studying in New York—learning from all the greats. Skakun has studied with Kenny Washington, Joe Morello, and Sir Roland Hanna.

Since returning to Edmonton, Skakun has had the pleasure of playing with the likes of P. J. Perry, Tommy Banks, David “Fathead” Newman,  Jim Head and Slide Hampton.

MENU

1ST COURSE 

Canapés: Goat Cheese Tartlet Cherry Tomato Confit, Fresh Mozzarella Arancini, and Tuna Tartar Stuffed Cucumber Cups

2ND COURSE 
 

Winter Salad: Artisan lettuce, pomegranate vinaigrette, candied pecans, goat cheese, fig

3RD COURSE 
 

Soup: Beet consommé with wild mushroom tortellini

4TH COURSE
 

The main course will be your choice of:

  • Porcini Mushroom Crusted Alberta Beef Tenderloin  - with wild mushroom and port jus, celery root mash, and winter vegetables
  • Four Whistle Farms Goose - with plum Cabernet sauce, rosemary baby potatoes, and winter vegetables
  • Icelandic Char – fresh herb crusted, beet, quinoa  & ricotta cake, and aspragus

COFFEE/TEA

5TH COURSE 
 

Dessert will be your choice of:

  • Coconut Pavlova - with passionfruit jam and lychee
  • Poppyseed Torte - with Grand Marnier buttercream and orange curd
  • Flourless Chocolate Cake - with raspberry sauce

 

Seatings available from 5pm to 10pm.


ONLINE TICKETS SOLD OUT. Limited tickets may be available by calling the Glasshouse Bistro at 780 651 7361.

Roasted Pumpkin & Ricotta Gnudi

Our Roasted Pumpkin & Ricotta Gnudi is a rustic pasta dish new to the Glasshouse Bistro dining room menu.  It has garnered a lot of discussion so we thought we would share a little of the dish's history.

First of all, on a snowy, cold, Edmonton day, gnudi is an ideal comfort food.

The difference between our summer gnocchi and that gnudi contains less flour and it depends more on the other ingredients in the dough to provide the right texture. The addition of squash to basic gnudi dough hails from the city of Lucca, Italy.

The ricotta and pureed pumpkin creates a subtle flavor profile that can be dressed up with the sautéed mushrooms and kale. We then add a drizzle of Evoolution's Sage and Roasted Mushroom olive oil. It adds a perfect herbaceous flavour and long-lasting mouthfeel. Finally, the pecorino cheese adds a nutty & salty flavour.

We asked Julia what made her choose this dish to add to our menu. She said her mother Kazimiera would make it all the time at home in Poland. Growing up she called them "lazy noodles" and they typically finished theirs with parmesan cheese and beef.

Come in and enjoy!

 

New Spicy Winter Cocktails to Warm You Up!

Glasshouse Bistro – Wintery Cocktails in The Making

This season the Glasshouse Bistro Mixology Team is experimenting with spices that warm you up from the inside out. There's no need to worry about the snow that just dropped because these cocktails will keep you toasty!

Rachel, Teira and the “tasting squad” spent an entire day experimenting with cordials and syrups to add to our new winter list.

They started by mixing mulling spices and a little bit of cardamom. Then, they steeped this with our beautiful organic Assam black tea from Aquired Taste Tea Co. to create a rich, flavourful blend.

To sweeten things up, they then added in a bit of apple juice, cranberry juice, and honey to create the most beautiful velvety cordial. We ended up calling this spicy syrup our "Cardamom Simple Syrup."

Finally, we added our staff favoriteSpicebox Canadian Whiskeyand topped it with Italian Prosecco!

Hence the Tonight For Sure* was born….

Tonight For Sure                                                    

 

  • 1 oz. Canadian Spicebox Whiskey (available at Liquid Harvest)
  • 0.5 oz. Cardamon Simple Syrup
  • 1 tsp fresh ginger
  • 1 orange wedge
  • Splash of Prosecco (available at Liquid Harvest)

 

Directions:

  1. Muddle orange slice and ginger then add cardamom syrup & whiskey
  2. Stir with ice & pour into a chilled glass
  3. Top with Prosecco
  4. Garnish with half a candied gin-gin (from Amaranth Whole Foods) and an orange wedge (see crystal cocktail stick from Hillaby’s Tools for Cooks)
Our Tonight for Sure cocktail, and a couple of our other winter cocktails. Come in and try them!

Our Tonight for Sure cocktail, and a couple of our other winter cocktails. Come in and try them!

*Naming the drinks had to be the most difficult part of this process.  Our staff favorite; the Tonight for Sure is named after a Francis Ford Coppola 1962 film.

“….on the Las Vegas strip, two unlikely men rendezvous: Samuel Hill, an ill-kempt desert miner, and Benjamin Jabowski, a John Birch Society dandy from the city. Intent on some sort of mayhem, they enter the Herald Club before the burlesque show starts, and they wire something to the electrical box, set to blow at midnight. They sit at the back of the club to get to know each other. As they drink and glance at the stage, Sam tells of a partner driven mad by visions of naked women in the sagebrush; Ben tells a tale of trying to rid his neighborhood of a pin-up studio. As they get drunker and the clock ticks toward midnight, they pull their chairs closer to the women on stage…” IMDB


What Goes Into A Tasty Cup of Coffee?

At the Glasshouse Bistro and Café at the Enjoy Centre we use locally roasted beans from Iconoclast Koffeehaus here in Edmonton. The beans they import are from farms that belong to the Rainforest Alliance.

All of the beans that Iconoclast sources are direct trade meaning that they are sourced directly from farmers. Direct trade is seen as an alternative to Fairtrade certification, and we believe that direct trade is better than fair trade because: 

· Direct trade ensures that the money makes is all the way to the farmers instead of just being given to a middle-man (which is sometimes a problem with Fairtrade).

· Direct trade gives farmers a true incentive to sell us the ripest, and highest grade beans, which improves both the flavour and the roasting profile.

· Direct trade allows individual farms and smaller estates to participate. With Fairtrade, individual farms cannot be certified unless they are part of a larger cooperative.

· Direct trade lowers the costs involved for the farmers. With Fairtrade, there are many fees  and costs involved in participating, which makes it impossible for smaller operations to participate.

The blend we use in our house brew is an Ethiopian & Colombian mix that takes on a “light and bright” flavor profile.

The beans are roasted in a 15kg drum which our staff was lucky enough to see in person during a coffee training course held at Iconoclast.

We also got to take a tour of the roasting facility, which is in a garage type space, featuring a ping pong table and natural wood decor. We were also taught the most efficient way of producing latte art by a barista who was trained by two Canadian barista champions (she knows her stuff).

On top of that; our two lovely café sisters just came back from a New York trip where they tried some of the best cafés in the city. They came back with more knowledge and inspiration and are super excited to share it with you!

 Check out the first incarnation of inspired latte art!

A swan? Flamingo? What do you see?

 


Menu for Our Small Office Christmas Party Announced!

The menu for our small office Christmas Party has been announced! If you haven't yet gotten your tickets for your small office or business, there is still time:

1st Course

FRESH MOZZARELLA AND HERB ARANCHINI

with roasted garlic tomato sauce

 

2ND COURSE

WINTER GREENS and POMEGRANATE SEED SALAD

with pomegranate vinaigrette, maple toasted pecans, and locally-made goat cheese

MAINS

ROASTED PORK TENDERLOIN STUFFED WITH CHICKEN AND PROSCIUTTO

served with a yam, potato and shallot mash, honey-roasted carrots and beets, and topped with a sherry cream sauce.

or

HERB CRUSTED ICELANDIC CHAR

served with a crispy quinoa, kale, and ricotta cake, asparagus spears drizzled in evoolution dill fused oil, and tomato confit.

or

WHISKEY GLAZED 8OZ FLAT IRON STEAK

served with roasted rosemary potatoes,  maple glazed Brussels sprouts, and carrots with a touch of sage

DESSERT BUFFET AND COFFEE

 

 

Litfest Edmonton Nonfiction Festival

The festival is just weeks away and we are proud to announce this year's line up. We have a variety of authors and events to intrigue you. From Bob McDonald to M.G. Vassanji, from Naomi Klein to Liane Shaw, from Ted Bishop to Ted Barris there is something for everyone at LitFest 2014.

The Glasshouse Bistro is participating in Litfest on Saturday, October 18th at 5:00pm.


Following Food Matters Stay for a special Multi-Course table D'hoTe Dinner at the Glasshouse Bistro inspired by the north

 

 

 

(SEPARATE RESERVATIONS REQUIRED; TABLE D’HÔTE MEAL NOT INCLUDED IN FOOD MATTERS TICKET)

GLASSHOUSE BISTRO MENU INSPIRED BY THE NORTH

Salad

Gull Valley Bib Lettuce Salad

Hole’s Heirloom Tomatoes & fresh herbs, Serrano Honey Vinegar & single origin Spanish olive oil from Evoolution

Entree

Greenhouse Herb Crusted Icelandic Char

Quinoa & beet cake w/ ricotta from White Gold Creamery, honey roasted garden carrots, local micro-greens, blood orange olive oil from Evoolution

Dessert

Spruce Tip Crème brûlée

 

$50/person including GST & Gratuity

Limited Seating Available

Please call 780-651-7361 for reservations.