Richmond Station

Tender Welsh Brothers asparagus crowned with a rich confit egg yolk, savory cured Berkshire pork, and fresh wild leeks.

Golden-brown Sheldon Creek paneer cubes tossed in a robust makhni sauce, finished with tangy pickles and fresh herbs.

Seared wild Québec striped bass served in a fragrant lemongrass curry bisque with makrut lime leaf and graffiti eggplant.

Tender pastured Howick Farms chicken accompanied by B.C. morels, spring onions, and a glossy smoked butter sauce.

A creative tiramisu variation featuring chamomile-infused ladyfingers, sweet rhubarb compôte, and silky mascarpone cream.

Delightful artisanal fruit jellies paired with Brigid's signature brie cracker.

Melted Brigid's brie with a caramelized brûlée crust, topped with rhubarb-apple compôte, pink peppercorn, and brioche crostini.

Comforting potato and leek soup garnished with crispy potato bits, fresh scallions, and a dollop of cool crème fraîche.

Fresh New Brunswick salmon crudo paired with apple dashi gelée, sunchoke koji cream, honeycrisp apple, and watermelon radish.

Earthy Cookstown beets tossed with shaved saganash cheese, cider vinaigrette, honeycrisp apple, and spiced walnuts.

Sweet roasted organic Nantes carrots served over a coffee-date purée with candied pistachios, chicories, and mint chutney.

Crispy smoked fish croquettes seasoned with falafel spice, served alongside tahini, pickles, and fresh parsley.

Crisp seasonal greens tossed in a bright cider vinaigrette, topped with shaved winter vegetables and sunflower seed purée.

A hearty chopped salad featuring roasted Cookstown carrots, chickpea panisse, chicories, kale, and a mint-cilantro yogurt dressing.

Tender crispy duck set over greens with nam jim vinaigrette, raw & pickled vegetables, lemongrass carrot purée, and cashews.

Savory fettuccine tossed with roasted Toulouse sausage, rich porcini beurre, parmigiano, and sourdough pangrattato.

Charcoal-grilled Arctic char served with caper beurre blanc, grilled endive, potato rösti, and pickled fennel.

Whole roasted cauliflower seasoned with harissa curry, sweet red pepper jam, koshihikari rice, and crunchy chickpea crumble.

Pillow-soft potato gnocchi tossed with caramelized & crispy onions, Stonetown Wildwood cheese, and Cookstown sunchoke.

Pan-roasted New Brunswick salmon with caper beurre blanc, grilled endive, crispy potato rösti, and pickled fennel.

Berkshire pork Toulouse sausage accompanied by silky pommes purée, rich onion gravy, and roasted root vegetables.

Delicate fettuccine tossed in porcini beurre, parmigiano, aromatic fines herbes, and sourdough pangrattato.

Delicate millefeuille featuring sunchoke pastry cream, unique yeast ice cream, apple caramel, and candied sunflower seeds.

Decadent hazelnut and coffee bombe with marsala parfait, coffee espuma, and a hazelnut & cocoa nib tuile.

Rich dark chocolate mousse paired with innovative olive oil ice cream and a buckwheat poppyseed tuile.

A refreshing citrus sundae featuring crème fraîche ice cream, orange caramel, Italian meringue, and candied cashews.