Andrew Fung was classically trained in Europe and on Canada’s West Coast. His incredible work has earned him several culinary awards, including top honours at Edmonton’s Gold Plates competition and a ranking among Switzerland’s top six chefs at the 2003 Swiss Culinary Cup.
Appetizer
Sous vide scallop carpaccio, shaved strawberry ,wasabi aioli ,lemon vinaigrette and fresh dill
Starter
Baked Escargot, Mustard cream , basil and puff pastry
Entrée
Pan roasted Veal chop, sautéed spinach spatzle, wild mushroom, tri color carrot and veal reduction ,espresso aioli
Dessert
Warm Butter Cake, mix berry compote and Dulce de leche
