ARTISAN BREAD
With whipped butter
SPINACH SALAD
Local spinach leaves, fresh wild berries, candied
pecans, goat’s cheese, citrus shallot vinaigrette.
CAPRESE SALAD
Heirloom tomatoes, fior di latte cheese, fresh basil,
Frantoia extra-virgin olive oil, Due Vittore balsamic.
ROASTED CHICKEN SUPREME
Free-range local BC chicken supreme, slow roasted
with sauteed wild forest mushrooms, caramelized
cipollini onions, charred heirloom carrots, roasted
garlic mashed, pan jus.
WILD SOCKEYE SALMON & PRAWNS
Pesto crusted salmon, grilled prawns, sauteed
asparagus, roasted fingerling potatoes, tomato-garlic
confit.
LEMON TART
Macerated seasonal berries, Italian meringue.
CAPPUCCINO CREME BRULEE
Cocoa nib shortbreads.
FLOURLESS CHOCOLATE CAKE
Raspberry coulis, mascarpone creme fraiche.
ARTISAN BREAD
With whipped butter
HANNAH BROOK FARM GREENS & PEACHES
Farm greens, fresh herbs, edible flowers, grilledOkanagan peaches, chevre croutons, apricot dressing.
BUTTER LETTUCE & CITRUS SALAD
Artisan lettuces, orange and grapefruit segments,Macedonian feta, citrus honey dressing.
HAIDA GWAII HALIBUT
Pan seared, almond parmesan panko crusted, greenbean-zucchini-tomato gratin, confit fingerling potatoes.
48 HR. BRAISED BEEF SHORT RIB
AAA boneless beef short rib, caramelized shallots,green peppercorn jus, potato & celeriac puree, charredbroccolini.
LEMON TART
Macerated seasonal berries, Italian meringue.
CAPPUCCINO CREME BRULEE
Cocoa nib shortbreads.
FLOURLESS CHOCOLATE CAKE
Raspberry coulis, mascarpone creme fraiche.
ARTISAN BREAD
With whipped butter
LOBSTER BISQUE
Fresh Atlantic lobster stock, cognac, cream, herbs,warm parmesan shortbreads, grated gruyere.
GRILLED PEACHES & HEIRLOOM TOMATO SALAD
Grilled Okanagan peaches, fresh heirloom tomatoes,baby arugula, burrata cheese, fresh basil, charredlemon vinaigrette.
DUNGENESS CRAB CAKE
With lightly dressed frisee salad, preserved lemon aioli.
MISO MARINATED ROASTED SABLEFISH
Shitake mushroom, herb risotto cake, grilled baby bokchoy, house pickled ginger.
AAA ALBERTA BEEF TENDERLOIN
Truffled potato fondant, thyme glazed heirloomcarrots, sauce bordelaise.
FRASER VALLEY MUSCOVY DUCK BREAST
Sweet potato gnocchi, grilled rapini, red onion jam,patty pan squash, Madeira jus.
LEMON TART
Macerated seasonal berries, Italian meringue.
CAPPUCCINO CREME BRULEE
Cocoa nib shortbreads.
FLOURLESS CHOCOLATE CAKE
Raspberry coulis, mascarpone creme fraiche.