@modernsteakca Tonightâs Chefâs Vegetable | Southport
Caramelized roasted carrots nestled on a bed of silky red pepper hummus, finished with toasted pumpkin seeds and a drizzle of pomegranate glaze.
Simple ingredients. Bold flavors. This is how vegetables steal the show.
Available tonight at our Southport location.
đ @modernsteakca Southport
#ModernSteak #ChefsVegetable #Southport #RoastedCarrots #redpepperhummus
@modernsteakca Chef Rogelio brings you rooftop scallops.
Pan-seared Canadian scallops, cauliflower & manchego purĂŠe, confit tomatoes, bacon bits.
Available exclusively at Stephen Avenue tonight.
#ChefRogelio #StephenAvenue #SearedScallops #RooftopDining #YYCEats
Tonight, we feature something special exclusively at our Stephen Avenue location.
Housemade Egg Yolk Raviolo | 6oz Modern Benchmark Prime Grade Filet | Choice of Side
Crafted by Director of Culinary Rogelio Herrera, Chef de Cuisine Carl Warren & Sous Chef Belal.
One bite. No words needed.
đ¸đĽ: @thevelvetcamel
A5 Kagoshima taste, gochu & ponzu aioli, crispy mushrooms. An appetizer we did last week, Iâll bring it back soon, high marbling beef with rich buttery texture, a little heat with the creamy dressing and some crisp for contrast. @modernsteakca #yycrestaurants #yycdining
Course 5 of YYC Food & Drink Experience | March 13â29
CHOCOLATE GANACHE DUO â¨Dark & White Chocolate, Pomegranate, Sugar Puffs
A luxurious finale that contrasts the deep intensity of dark chocolate with the sweetness of white chocolate. The tart burst of pomegranate adds brightness, while crisp sugar puffs bring playful texture and lightness to the plate.
Optional Wine Pairing:
â¨Port â Quinta Do Portal 29 Grapes Reserve, Portugalâ¨A velvety Port with notes of ripe berries, cocoa, and spice that harmonizes beautifully with the dual layers of chocolate and the pomegranate acidity.
@modernsteakca@foodanddrink.exp
Course 4 YYC Food & Drink Experience | March 13â29
@benchmark.angus Alberta Wagyu.
This course celebrates quality of Alberta Wagyu, known for its rich marbling, tenderness, and deep umami flavor. The Butcher Block Steak Selection, showcases a curated variety of cuts. The Papas Bravas, a nod to Spanish tapas tradition, offering a crisp, golden exterior and soft interior seasoned with smoked paprika and sea salt. Manchego, a nutty and slightly tangy sheepâs milk cheese from La Mancha, adds a creamy counterpoint that enhances the beefâs savory depth.
Optional Wine Pairing:
Tempranillo â Petit Vega, 18 Meses, R.D.D, Spain* This Tempranillo, aged 18 complement the Wagyuâs marbled richness, and echoing the smoky, savory notes of the Papas Bravas and Manchego.
@modernsteakca@foodanddrink.exp
