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Third Course

Triple Berry Crisp Tart with Vanilla Bean Ice Cream Coffee*, Decaffeinated Coffee* & Specialty Tea

Second Course

Miso Glazed Sablefish, Wok Steamed Seasonal Vegetables and Khao Mok Rice wrapped in a Banana Leaf

First Course

Baby Spinach Salad with Yellow and Red Beets, Pink Grapefruit, Salt Spring Island Chevre with Caramelized Orange Dressing Assorted House made Breads Whipped Herb Butter

Third Course

Chocolate Mousse Stack

Second Course

BC Wild Salmon with a Sweet Chili Glaze with Yam Fites and Seasonal Vegetables

First Course

Baby Field Greens, Sun Dried Cranberries, BC Goat Cheese, Sugared Almonds and a Cranberry Stoli Vinaigrette

Third Course

Demi Tasse Valrhona Hot Chocolate Soufflés Coffee*, Decaffeinated Coffee* & Specialty Tea

Second Course

Rack of Lamb with Mint Puree, Winter Vegetable Mélange and Quinoa with lightly roasted Pine nuts

First Course

Vanilla Poached Lobster Salad On Arugula, Citrus Dressing Assorted House made Breads Whipped Herb Butter

Amuse Bouche

Burrata with Heirloom Tomatoes, Fresh Basil Grilled Ciabatta, Olive Oil and Balsamico