A delightful preview of the highly anticipated NEW
@alva_restaurantyyc that's opening later this year by the
@murrietas_calgary team. Corporate Chef
@dpizarro3 , Executive Chef
@chefmatthus and Corporate Pastry Chef
@flyindoor showcased a fantastic tasting menu last night, featuring
@floating_stone_ranch beef. If these dishes are any indication, thereâs plenty to be excited about.
Some of the standouts last night included the sumptuous Canadian Seafood Bisque with Nova Scotia lobster, BC Dungeness crab, & Digby scallop; the pillowy Parker House Rolls with smoky bone marrow butter; and the succulent Floating Stone Ranch Beef Duo with braised beef cheek, grilled tenderloin, Alberta potato puree, & Dijon peppercorn sauce. And we can't forget about Corporate Pastry Chef
@flyindoor 's stunning Quebec Maple Mousse.
Welcome Cocktail & Snacks:
- Brown Sugar Old Fashioned
- Fried Camembert
- Fried Mussels
--
Amuse:
Floating Stone Ranch Beef Tartare
FSR Beef tallow rosti, smoked Alberta sunchoke, pickled mushroom
đ·Bosco Prosecco, Veneto, Italy
--
First Course:
Canadian Seafood Bisque
Nova Scotia lobster, BC Dungeness crab, Digby scallop
đ·Heaphy Vineyard Sauvignon Blanc, Nelson, New Zealand 2023
--
Parker House Rolls and Bone Marrow Butter
--
Second Course:
Three Sisters Agnolotti
BC butternut squash, sweet Ontario corn velouté, Alberta green beans
đ·Elizabeth Rose Pinot Noir, Yontville, USA 2024
--
Third Course:
Roasted BC Chinook Salmon
Manitoba cornmeal polenta, Alberta swiss chard, fennel sunchoke velouté
đ·J.Moreau & Fils Chablis, France 2023
--
Entrée:
Floating Stone Ranch Beef Duo
FSR braised beef cheek, FSR grilled tenderloin, Alberta potato puree, Dijon peppercorn sauce
đ·Treana Cabernet Sauvignon, Pasa Robles, USA 2022
--
Dessert:
Quebec Maple Mousse
Alberta Haskap berry compote, rosemary sablé, crystalized maple crumble
đčSir Thomas Desmond "Gimlet cocktail"
âąmedia
#openingsoon #yyceats #yycfood #downtowncalgary #calgary