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 3
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
