3-course Dinner Menu
Chef's Table d'Hote Menu
Appetizer
Cream of Cauliflower
balsamic syrup
or
Chilled Seafood Sampler
poached prawn, in house smoked salmon, marinated mussels & pickled cucumber
or
Confit of Roma Tomato & Baby Greens Salad
sun dried black olive tapenade
Main
6 oz. English Cut “AAA” Alberta Rotisserie Prime Rib
horseradish & jus
or
Crispy Seared Wild BC Coho Salmon
chive & sour cream – parmesan potato cake
or
Honey Roasted Lamb Shank
Israeli couscous & spice jus
Dessert
Vanilla Bean Scented Crème Brulee
housemade biscotti
or
Apple Tart Tatin
drizzled with crème fraiche
or
BC Cheese Plate
Poplar grove Tiger Blue – Naramata
Moonstruck Goat – Salt Spring Is.
Mountain meadow Brie – Chase
seasonal garnishes