🌻 Join us on Thursday July 27th for a very special Garden Party edition of our monthly Primal Cuts Steak Night at @chemonglodge!
For the very first time, steak night will be served al fresco- in Chemong Lodge’s lakeview garden and will feature live music! 🎶
Beginning at 6pm, attendees will enjoy a welcome cocktail and passed appetizers. Dinner will be prepared on the Argentinian grill right before your eyes, and will be served family style!
With an incredible menu created by Executive Chef Greg Couillard, and special interactions with Primal Cuts' Master Butcher George Madill, this is an event not to be missed!
Reserve Now 👇
🌐 ChemongLodge.com
*Limited space is available for this event, please reserve early to avoid disappointment
$145 per person + HST & Gratuity
$49 Wine Pairing Option
ON THE MENU —
PASSED APPETIZERS👇
- AHI TUNA TOSTADAS: Rare seared Ahi tuna with fresh avocado guacamole on crispy mini corn tortillas.
- DUCK TOCOS: Slow roasted duck with Mexican 4 chili rub, house made tomatillo chutney
& freshly chopped cilantro, on mini corn tortillas.
- SMOKED SALMON & DILL STUFFED GOUGÈRES: Buttery, savoury house made pastry filled with smoked salmon & dill cream cheese.
- FIRECRACKER SHRIMP: Tandoori spiced & pan flash seared shrimp with house made mango chutney. Served on a bed of freshly chopped slaw
- WILD MUSHROOM & HEIRLOOM TOMATO CROSTINI: Local wild mushroom & heirloom tomatoes on house made ciabatta crostini.
MAIN COURSE👇
*Served Family Style
- PRIMAL CUTS 75DAY DRY AGED TOMAHAWK STEAK: Argentine grill fired Tomahawk steaks with duckfat rosemary & lemon fingerling potatoes, sautéed garlic rapini, portobello mushrooms & demi-glace.
DESSERT👇
- BUCKHORN STRAWBERRY SHORTCAKE: With house made lemon cream, served in a mason jar.