Menu

Chef’s Temptations

Our chef's create seasonal menus based on local product availability with 2 to 3 selections under each of the courses. The chef's temptations are inspired by the local farmers and artisans who bring their products to the kitchen door. Below are some sample menu items.

MEET THE PRESS...
We have selected a flight of three artisanal olive oils, hand crafted for exceptional quality so you can enjoy every dunk, drizzle or splash

HARVEST MUSHROOM PLATE
Sauteed wild mushrooms set on baby spinach with red wine demi glaze, bourisn cheese and finished with a port reduction

PEMBERTON SPRING GREENS
Pemberton greens with strawberries and rhubarb tossed with a champagne vinaigrette

SMOKED PHEASANT
Smoked local pheasant breast served on a blend of confit, apple and wild rice with a bourbon morel mushroom sauce

SMOKED SALMON TRIO PLATE
Locally smoked Sockeye salmon, Indian Candied Salmon and house cured Gravlax with wasabi aoli, creme fraiche, red onion and capers

Appetizers

GOAT CHEESE & FIG
Baby spinach in a Tahini dressing with sauteed artichoke and green beans topped with a rye crustini, Salt Spring Island goat cheese and fig

BISON CARPACCIO
Bison carpaccio drizzled with 70 year balsamic, garnished with crispy leeks, artichoke and truffle oil

SEARED SEA SCALLOPS
Giant seared scallops wrapped in BC smoked salmon on crispy wontons with black bean sauce, finished with chile oil

STRAWBERRY CHAMPAGNE SOUP
Chilled strawberry champagne soup with a hint of mint

Entree Course

ROASTED RACK OF LAMB
Spring lamb rack with port candied yams, finished with a caramelized cherry demi glaze

BEEF TENDERLOIN
Beef tenderloin with portobello mushroom, cambozola cheese, rosti potato and fresh local vegetables

BRITISH COLUMBIA HALIBUT
Seared BC halibut on grilled asparagus with strawberry salsa and an orchard orange beurre blanc

CORNISH GAME HEN
Served on spears of roasted potato with caramelized shallots, garlic and a sage red wine reduction

GNOCCHI
Tri coloured gnocchi, fennel and fresh basil tossed in a light stewed tomato sauce topped with shaved parmesan and extra virgin olive oil