FAMILY STYLE - FALL / WINTER À LA CARTE
ENTRÉES
APPETIZER STARTERS - COLD
Calamari Salad - roasted peppers, capers, kalamata olives, cilantro
Tuna and Avocado Stack - wonton chips
Citrus Cured Salmon - sauce vierge - lemon, capers, chives, brioche crisp, herb salad
Smoked Tomato Tart - artichoke, manchego
Beef Tartare - quail egg, caramelized onion crisp
Country Style Terrine - pork , chicken, currants, cornichons, caper berries, Edge crafted caramelized onion sourdough crostini
Albacore Tuna with Grilled Peppers and Lemon - capers, parsley, EVOO, chives
Fennel Pollen Crusted Chèvre with Almond - apricot lemon vinaigrette, celery leaf, mint, Bibb lettuce
Smoked Salmon with Crisp Potato - horseradish, fresh cheese, shaved fennel salad
Prawn Salad with Shaved Fennel - oven roasted tomatoes, basil, corn purée
Savoury Tart with Maple Roast Squash and Carrot - carrot cream purée, pistachios, cranberry gastrique, seasonal greens
Savoury Tart with Prosciutto and Figs- herbed mascarpone, black pepper, balsamic gastrique, seasonal greens
Seasonal Greens with Fresh Chèvre and Hazelnuts -white balsamic and orange herb vinaigrette
APPETIZER STARTERS - HOT
Butternut Squash Ravioli - seared Queen Charlotte Island scallops, truffle beurre blanc
Napoleon of Grilled Eggplant - goat cheese, roasted quail
Tarte Flambe - European tipple smoked speck, quark, smoked onions
Smoked Sablefish and Potato Tart - Okanagan pear and apple puree, pea tips
Warm Savoury Tart with Artichokes - smoked tomato purée, frisée salad, sherry vinegar
Wild Mushrooms, Crisp Peas, Sourdough Toast - porcini, king oyster mushroom, cream, thyme, shallot and Parmesan shavings
SALADS AND SOUPS
served plated
Butternut Squash and Apple Soup - lime, cucumber, mint
Grilled Caesar Salad - house made croutons, shaved Grana Padano, EVOO
Arugula with Red and Yellow Beets and Goat Cheese - toasted pumpkin seeds, white balsamic thyme vinaigrette
Seasonal Greens with Fresh Chèvre and Hazelnuts - white balsamic and orange herb vinaigrette
Seasonal Greens with Maple Sage Brined Walnuts - Parmesan, fresh fennel, pear vinaigrette
Seasonal Greens with Shaved Fennel, Almonds and Mint - shaved radishes, celery, green apple vinaigrette
Caprese - tomatoes, young bocconcini, torn fresh basil, EVOO, balsamic
ENTRÉES
Sake and Miso Marinated Sable Fish - shitake mushrooms, asparagus, edamame, Peking duck broth / truffle butter sauce
Arctic Char (Seared) - steamed potato cubes, brunoises vegetables, clams in white wine and sambuca broth
Salmon and Green Pea Ravioli - asparagus, wild mushrooms, citrus butter sauce, pea shoot salad
Red Snapper - preserved lemons, prawn and caper berry compote, quinoa crispy cakes
Red Snapper - Israeli couscous, roasted peppers, tomato, currants, olives
Squid Ink Linguine with Lobster and Octopus - champagne lobster bisque sauce
Wild Arctic Char - roasted corn leek creme, tarragon
Cedar Plank Grilled Wild Salmon - classic beurre blanc, capers, lemon, maple glaze
Wild Salmon with Arugula Pesto - grilled wild BC salmon, chives
Porcini Crusted Wild Ling Cod - lemon chive salsa verde, leeks
Sable Fish with Fennel Pollen Butter - thyme and Italian parsley salsa verde
Porcini Crusted Sablefish - lemon chive salsa verde, leeks
Chicken Ballentine Roulade - stuffed with Italian sausage and fennel, potato rosti, wild mushroom and root vegetable ragout
Roasted Fraser Valley Duck Breast - peaches and cream corn and parsnip puree, maple glazed carrots
Roasted Local Quail en Croute/ Stuffed Quail - with speck, apples and sage, roasted root vegetables, dark chicken and port au jus
Roasted Chicken Breast Wing Bone on - foie gras tortellini, wild mushrooms and pearl onion
Fraser Valley Chicken Breast - stuffed with Porcini mushrooms, applewood smoked bacon, caramelized shallots
Fraser Valley Chicken Breast - stuffed with crispy prosciutto, wild mushroom, thyme
Roasted Fraser Valley Chicken Breast - lardon, shimeji and king oyster mushroom, caramelized onion
Fraser Valley Chicken Breast - roasted garlic, rosemary
Rack of Lamb - fresh herbs of rosemary, thyme, Italian parsley, red wine demi
Beef Duo - beef tenderloin and braised short ribs, potato pave, asparagus, carrot, shimeji mushrooms, port sauce
Coffee & Pepper Crusted Sirloin Tip - red wine and shallot butter demi
New York Strip - carved Alberta beef, fresh horseradish, grainy Dijon, merlot demi
Braised Beef Shortrib with Amber Ale - herbs
Grilled Beef Tenderloin with Bacon - rosemary and bacon demi
Herbed Grilled Beef Tenderloin - red wine and shallot butter demi
Stuffed Pork Tenderloin - caramelized apples and thyme, braised red cabbage tart
Fraser Valley Stuffed Roasted Pork Loin - apple, sage, brown butter, currants
Rack of Lamb with Persian 7 Spices - fresh herb and lemon salsa verde, pomegranate quince gastrique
Cauliflower Steaks - brown butter, caramelized lemon and sage
Edamame Chick Pea Cake - vegan, mint, peas, cilantro, harissa
Multigrain Stuffed Mushroom - rosemary, thyme, roasted fennel
Butternut Squash Ravioli - sage brown butter sauce
STARCHES
House Made Gnocchi - lemon, herbs
House Made Gnocchi - tomato sauce and basil
Gratin of Potato and Leeks cream, thyme, fontina
Gratin of Yukon Golds, Celery Root and Apple - cream, black pepper, shallots
Herb and Shallot Baby Red Potato Cake
Roasted Baby Gem Potatoes - herbs, Parmesan
Rustic Pommes Anna - Yukon Gold potatoes, EVOO, Maldon Salt
Multigrain Pilaf - leeks, herbs
Pilaf - lemon, parsley, almonds
Risotto Cakes - sun dried tomato and parmesan
VEGETABLES
Local Seasonal Steamed Vegetables - tossed in herb butter
Roasted Root Vegetables - honey shallot butter
Brown Butter and Sage Roasted Carrots
Green Beans with Chive Butter
Grilled Brussel Sprouts with Parmesan
Roasted Cauliflower with Toasted Pumpkin Seeds and Scallion Oil
Broccolini - cherry tomatoes, basil, pine nuts
