9420 91 Street Edmonton, Alberta

780-465-5727

New Years Eve 2015

 

New Years at The Ox

 

We are doing a four course set menu this year for New Years Eve. 

There will be two seatings (Early - 5:15-5:45 and Later 8:15 - 8:45)

 

FOUR COURSE MENU ($85 OR $125 INCLUDING WINE PAIRINGS) 

 

FIRST

Parsnip and pear Soup with rosemary and creme fraiche 

 

SECOND

Tuna with Avocado, Marinaded Cukes, Pickled Onions

 

THIRD

Grilled Striploin with Roasted Broccoli, Potato, Anchovy Lemon and Rosemary

 

DESERT

Opera Tart (hazelnut, chocolate, coffee, caramel)

Valentines Day 2015

 

We will start taking reservations for February 14th, 2015 at 10:00 AM on February 1st.

Reservations are taken by phone only. (no web reservations)

The menu is set (see below) and consists of five courses. There is a choice of two deserts. 

All courses are paired with matching wines.

Cost of dinner is $160.00 per person and includes all food, wine, gratuity and tax.

Please have a credit card available when you make your reservation. (A 24 hour cancellation policy is in effect for Valentines Day)

There are two seatings on this night. The early seating is between 5:30 and 6:00 and the late seating is between 8:15 and 8:45.

Please be patient when calling on the 1st as we only have one phone line and receive a large volume of calls.

Menu:

 

First Course

 

Smoked Salmon

Celeriac Remoulade, Calviar, ‘Everything’ Cracker

 

Bailly Cremant Brut Reserve, Burgundy

 

Second Course

 

Pork Belly

Seared Scallop, Miso Glaze, Charred Onion

 

Trust Riesling, Oregon

 

Third Course

 

Duck Breast

Roasted Beet, Carrot, House Mustard

 

Maculan Pinot Nero, Italy

 

Fourth Course

 

Rack of Lamb

Chickpea Falafel, Harrisa Ketchup, Smoked Creme Fraiche

 

Joseph Moda (Cab/Merlot), Australia

 

Fifth Course

 

Chocolate Parfait

Salted Caramel Mousse, Praline, Cherry

Alvear Sherry

Or

 

Lemon Tart

Lemon Shortbread, Roasted Almond Ice Cream

Michele Chiarlo Moscato d’Asti

This menu is subject to change

Valentines 2014

 

 We will start taking reservations for February 14th, 2014 at 10:00 AM on February 1st.

Reservations are taken by phone only. (no web reservations)

The menu is set (see below) and consists of five courses. There is a choice of two deserts. 

All courses are paired with matching wines.

Cost of dinner is $160.00 per person and includes all food, wine, gratuity and tax.

Please have a credit card available when you make your reservation.

There are two seatings on this night. The early seating is between 5:30 and 6:00 and the late seating is between 8:15 and 8:45.

 

Please be patient when calling on the 1st as we only have one phone line and receive a large volume of calls.

 

Menu:

Hors d'ourves
Canella Prosecco 

Cauliflower soup with vaudovan and scallop
Basserman Riesling Troken, Pfalz, Germany 2012 


Smoked beet tart tatin with buttermilk and kale
Luca Chardonnay, Mendoza, Argentina, 2010 


Lavender spiced duck breast with roasted carrots, gnocchi and pear
Pirramimma Petit Verdot, McLaren Vale Australia 2010 


Beef tenderloin with mushrooms, gruyere and borderlaise
Duckhorn Decoy Cabernet, Sonoma, California, 2011

Milk chocolate parfait with salted caramel and hazelnuts
Messias Colheita Port, Portuagal, 1994


This menu is subject to change

 

Hugo Wine Dinner

Hugo Wine Dinner!!! Monday April 15th, 2013

We are hosting John and Liz Hugo for a special evening of 6 wines and 5 courses from Chef Sean O'Connor

6:30 reception - dinner at 7  $125 per person includes everything.

Contact us at 780 465 5727 to book.

Valentines Day 2013

 

Valentines Day 2013

 We will start taking reservations for February 14th, 2013 at 9:00 AM on February 1st.

Reservations are taken by phone only. (no web reservations)

The menu is set (see below) and consists of five courses. There is a choice of two deserts. 

All courses are paired with matching wines.

Cost of dinner is $160.00 per person and includes all food, wine, gratuity and tax.

Please have a credit card available when you make your reservation.

There are two seatings on this night. The early seating is between 5:30 and 6:00 and the late seating is between 8:15 and 8:45.

We will be developing the wine pairings and final wines in late January early February.

Please be patient when calling on the 1st as we only have one phone line and receive a large volume of calls.


Menu:

Heirloom Carrots
Eggplant, Walnut, Za'atar
Roasted Snapper
Scallop, Beech Mushroom, Oyster
Poached Chicken
Lentils, Truffle, Buttermilk
60 Day Aged Striploin
Potato, Cabbage, Foie Gras
------------------------------------
Meyer Lemon Parfait
Shortbread, Grapefruit, White Chocolate
or 
Chocolate Cake
Caramel Ganache, Toffee, Mint