Dinner Features

**WE ONLY USE BIODEGRADABLE CORN STRAWS**

~SOUPS~
Chicken Vegetable with Rice
White Pearl Bean & Vegetable
~9~ 

~LAND~
Starter
Chef’s Seasonal Salad – Mixed greens, heirloom tomatoes, snap peas, radish, boiled free-range egg, wildflower honey-candied hazelnut crumble, house dressing
Main 
Pork Tenderloin – Rosemary-thyme roasted Fraser Valley pork tenderloin, red wine-Dijon pan sauce, organic fingerling potatoes, seasonal vegetables
Dessert
“In the Moment” – Ask your server.
~23~ 

 ~SEA~
 Seafood Curry Bowl
Pan-seared sablefish fillet over Garam Masala coconut sauce with black tiger prawns, rock crab, Manila clams, cauliflower, carrots, spinach, charred tomato-Tamarind chutney, Madras curry-infused Basmati rice pilaf with dried fruits, English peas, toasted cashew crumble, scallions, cilantro
~27~ 

~VEGETARIAN~
Serpentini Primavera
Grilled asparagus, sundried tomato, charred artichoke, Kalamata olives, capers, arugula, basil pesto, Serpentini pasta, toasted pine nuts, Grana Padano cheese
~18~ 

~DESSERTS~
Classic Vanilla Bean Crème Brûlée
White Chocolate & Blood Orange Cheesecake
Mango, Pineapple, Coconut, & Cashew Bread Pudding à la mode
Caramel Banana Chocolate & Walnut Crisp à la mode
Summer Berry Rhubarb Cobbler à la mode
~10~