Sample Menu From the Dining Room
First Course
Warm Confit of Fraser Valley Duck
Rutabaga Mostarda, Potato Foam
Rosemary Reduction
or
Tian of Roasted Tomato, Yellow Pepper Gel, Red Pepper Gel
Happy Days Dairy Goat Cheese, Local Mushroom Salad
Beet and Parsley Juices, Curry Oil
or
Smoked Breast of Fraser Valley Chicken Under Glass
Peking Marinade, Tomato Marmalade, Asian Pancake
or
House Made Italian Sausage Ravioli
Apple-Squash Puree, Buttered Cauliflower, Tomato Vinaigrette
Cilantro Drizzle
Second Course
Specialty Soup of the Evening
or
Pan Seared Fraser Valley Pork Belly
Fennel Salad, Apple Chutney
or
Accolades Caesar Salad
or
Quinoa Tabbouleh Salad
Humous Vinaigrette, Carrot Drizzle, Green Pea-Mint Caviar
Third Course
Pan Seared BC Spot Prawns
Potato-Shallot Roll, Saffron Foam
or
Pan Seared Qualicum Bay Scallop
Lentils Du Puy, Bacon Jam
Horseradish and Tomato Vinaigrette
or
“Fish and Chips”
Pacific Coast Sable Fish
Tempura Battered, Yam Fries, Baby Gherkins, Roasted Garlic Aioli
Parsley and Caper Puree
or
Smoked Local Campbell Lake Trout
Artichoke Barigoule
Thyme Reduction
Fourth Course
Sidney Island Wild Venison “Sous Vide” then Pan Seared
Sage and Squash Gnocchi, Glazed Root Vegetables
Port, Blueberry and Caraway Reduction
or
Pan Seared Fraser Valley Duck Breast
Herbed Risotto, Glazed Root Vegegtables
Tarragon Jus
or
Dominion Creek Ranch Nose to Tail Lamb
Please ask your server about the Lamb Creation of the Evening
or
Grilled Alberta “AAA” New York Steak
Pomme Maxim, Local Mushroom Ragout, Glazed Root Vegetables
Green Pepper Corn Sauce
Desserts Presented at Your Table
$42.95
Coffee or Tea
$1.50
Voted Top 100
"Where to Eat In Canada"
2004, 2005, 2006, 2007, 2008, and 2009
