Seasonally Inspired Chef's Menu

CHEF'S TASTING MENU - DAY 1

HEIRLOOM TOMATO SALAD

Charred lemon vinaigrette, basil gelee, crispy farro, olive oil powder

2016 Burrowing Owl, Sauvignon Blanc

Oliver, British Columbia, Canada

***

SPOT PRAWN RISOTTO

Shellfish reduction, pickled seaweed, sea asparagus, toasted nori

2017 Culmina Family Estate 'Unicus', Gruner Veltliner

Golden Mile Bench, British Columbia, Canada

***

SALT SPRING ISLAND LAMB 

Variations of carrots, wilted green, 

sesame snaps, natural jus

2012 Mission Hill ‘Oculus’, Bordeaux blend

Kelowna, British Columbia, Canada

***

CARAMEL TIRAMISU 

Mascarpone whipped ganache, coffee crémeux, caramel glaze

2015 Quails’ Gate, Optima Late Harvest

Okanagan Valley, British Columbia, Canada

 

Sommelier Selection. Wine Pairing Supplement $85 

 

CHEF'S TASTING MENU – DAY 2

MARINATED MUSSELS & CLAMS

Horseradish cream, lemon and tomato pearls, celery salt soda cracker, fresh herbs

/V Summerhill ‘Cipes’, Sparkling Rosé

East Kelowna, British Columbia, Canada

***

FRASER VALLEY SOUS-VIDE DUCK EGG

Duck Confit polenta, textures of spring onions, Madeira jus

2016 Nichol, ‘Orange’ Pinot Gris

Naramata, British Columbia, Canada

***

LOIS LAKE STEELHEAD

Dungeness crab gnocchi, artichoke barigoule, sunchokes, compressed celery

2017 Little Engine ‘Gold’, Pinot Noir

Naramata, British Columbia, Canada

***

APRICOT & THYME

Sweet brioche, apricot glaze, Chantilly, fresh thyme

N/V La Stella, Moscato D’ Osoyoos

Osoyoos, British Columbia, Canada

 

Sommelier Selection. Wine Pairing Supplement $85 

 

 

CHEF'S TASTING MENU – DAY 2

DUNGENESS CRAB & SOURDOUGH BLINI

Northern Divine caviar, seasoned crème fraiche, smoked egg yolk, fennel pollen

2010 Summerhill ‘Cipes’, Blanc de Blanc

East Kelowna, British Columbia, Canada

***

BEET TAGLIATELLE

Preserved bergamot & meyer lemon, crème fraiche, fine herbs

2016 Dog Point Vineyard, Pinot Noir

Marlborough, New Zealand

***

YARROW MEADOWS DUCK BREAST

Duck leg confit roll, swiss chard, clove, fresh & pickled blackberries, spiced jus

2004 Pierre Gaillard ‘Cuminaille’ St-Joseph, Syrah

Rhone Valley, France

***

SACHER TORTE

Dark chocolate mousse, salted caramel macaron, praline sponge

N/V La Frenz, Liqueur Muscat

Naramata, British Columbia, Canada

Sommelier Selection. Wine Pairing Supplement $85