Culinaria Restaurant

Chef is offering a choice of energetic, light, and nutritious dishes bundled in a 3-course meal to help you fuel your day. Choose between soup or salad of the day and one of our features proteins of the week as your main, accompanied with your favourite side. If you crave to finish your meal with something sweet, change your side for a special dessert. Portions and recipes are created to offer a balanced meal and prepared quickly for those who need to head back to the office

Culinaria’s Taste of Winter menu is a "Winterlicious" dining experience crafted by our Chefs and their culinary team. We are offering a 3 courses Table d'Hote menu, completed with a Chef's Amuse Bouche and Intermezzo, that will be sure to take you on a culinary journey. To view our entire menu, please follow the link here: https://culinaria.ca/culinarias-taste-of-winter-menu/

Culinaria’s Taste of Spring menu is a "springlicious" dining experience crafted by Chef Jaylen and his culinary team. We are offering a 3 courses Table d' Hote menu, completed with a Chef's Amuse Bouche and Intermezzo, that will be sure to take you on a culinary journey. To view our entire menu, please follow the link here: https://culinaria.ca/culinarias-taste-of-spring-menu/ AMUSE BOUCHE Pate a Choux APPETIZER LOBSTER SPANAKOPITA Butter poached Nova Scotia Lobster, baby spinach, whipped feta, tzatziki, lemon gel ROASTED RED PEPPER & TOMATO SOUP Fire roasted red bell peppers, caramelized Roma tomatoes, toasted baguette, crème fraiche FOIE GRAS & MANCHEGO POUTINE Seared foie gras, hand-cut truffle fries, aged Manchego curds, smoked paprika & sherry reduction INTERMEZZO Citrus Gel and Pearls MAIN WAGYU MOUSSAKE WITH PARMESAN FOAM Japanese kobe ragu, roasted eggplant, bechamel, parmesan espuma, microgreens PAN-SEARED BLACK COD black cod, sage infused brown beurre blanc, barley, sautéed spinach & cherry tomatoes ROASTED CAULIFLOWER STEAK caramelized and roasted cauliflower, saffron risotto, tangy tahini sauce DESSERT HONEY & PISTACHIO BAKLAVA CHEESECAKE Pistachio dacquoise base, honey mousse, shattered phyllo tuile, saffron honey drizzle ZEPPOLE & SMOKED MAPLE DULCE DE LECHE lightly fried Italian ricotta zeppole, pulverized cinnamon sugar, served with dulce de leche ice cream BLOOD ORANGE SORBET fresh squeezed blood orange sorbetto, grapefruit gel, mint oil