We are excited to announce that our Dinner Series is back!
The Menu
Course No. 1 - Charcoal Grilled Wild Coho Salmon
Handmade Garganelli Pasta | Preserved Lemon | English Pea | Dill Cream Sauce
Course No. 2 - Smoked Chicken Dumplings
Lemongrass Broth | Chefs Chili Crisp | Basil | White Pepper
Course No. 3 - Malbec Braised Heritage Angus Short Ribs
Parisienne Gnocchi | Braised Winter Greens | Crispy Garlic
Course No. 4 - Chocolate Hazelnut Bar
Vanilla Semifreddo | Miso Caramel | Berry Compote
The Menu
Course No. 1 - Okanagan Parsnip Soup
Preserved Cherry & Black Tea | Italian Truffle | Brown Butter | Parsnip Chips
Course No. 2 - Smoked Squash Tortellini
Whipped Tanto Latte Ricotta | Sweet Pickled Squash Relish | Braised Fall Greens
Course No. 3 - Pan Seared Quadra Island Scallop
Confit Fraser Valley Pork Belly | De Puy Lentils | Corn Soubise | Tarragon Beurre Blanc
Course No. 4 - Warm Sticky Toffee Pudding
Citrus Butterscotch | Buttermilk Anglaise | Caramel Foam
The Menu:
Course No. 1 - BC Prawn Bisque
Creme Fraîche | Cognac | Chives
Course No. 2 - Handmade Cavatelli
Bison Bolognese | Toma Cream Sauce | English Pea
Course No. 3 - Heritage Angus AAA Prime Rib
Pomme Purée | Wild Horseradish Jus | Tallow Yorkies | Wild Honey Glazed Carrots
Course No. 4 - Lake Country Pear Cobbler
Sweet Pumpkin Foam | Vanilla Semifreddo
The Menu:
Course No. 1 - Okanagan Watermelon Gazpacho
Crispy Chicken Skin | Estate Garden Herbs | Sweet Pickled Melon
Course No. 2 - Roasted Chicken Thigh
Buttermilk Grits | Smoked Ham Broth | Grilled Sweet Peppers | Fennel
Course No. 3 - Smoked Heritage Angus Brisket
Andouille Sausage | Baked Beans | Marinated Summer Vegetables | White BBQ Sauce
Course No. 4 - Wild Currant Creamsicle
Brown Butter Swirl | Vanilla