Dinner Features

Cream of Wild Mushroom, Roasted Garlic and Dill
Ham and Navy Bean

Salt Spring Island Lamb 3-Ways
Pan-roasted grass-fed local lamb “T-Bone” sirloin chops, lamb Bordelaise sauce, fried lamb neck rillette-carrot chèvre gnocchi, wild & cultivated mushrooms, caramelized fennel, wilted curly endives, maple-candied porcini pine nuts

Nass River Sockeye
  Seared wild sockeye salmon, orange-caper beurre blanc, “Great Northern” beans, sea asparagus, charred Fraser Valley corn, pickled red cabbage,
French radishes, orange supremes  

Cyprus Halloumi Steak
 Grilled Cyprus sheep’s milk halloumi cheese “steak”, Gala apple-raisin chutney, warm seasonal spring fingerling potato salad with oregano-lime olive oil citronette, heirloom tomatoes, asparagus, red kale, cilantro leaves

Wild Berry Crème Brûlée
Mango, Gala Apple, Blueberry Crisp à la Mode
White Chocolate, Pumpkin, Walnut Bread Pudding à la Mode
Belgian Chocolate & Chèvre Cheesecake
Black Cherry, Raspberry & Hazelnut Puff Pastry à la Mode