Dinner Features


Pork, Bean, & D’Anjou Pear
Roasted Garlic & Mushroom Velouté

Fraser Valley Pork “Tomahawk” Chop
Locally-raised rosemary butter-basted bone-in pork loin chop, port blueberry reduction, mushrooms, roasted chestnut crust, smoked bacon jus, Mayan cocoa pasta, roasted pickled red beets, curly endives, mustard greens 

Lingcod Cheeks
Chardonnay-milk poached Vancouver Island lingcod cheeks, saffron-citrus beurre blanc, sea asparagus, wild & cultivated mushrooms, crispy parsnip nest, French radish salad 

Brie de Meaux “Mac n’ Cheese”
Broiled “Brie de Meaux” raw cow’s milk brie from Northern France on conchiglie pasta baked in cauliflower-Grana Padano crema with roasted cauliflower, heirloom tomatoes, English peas, spinach, Parmesan bread crumbs

Pistachio Crème Brûlée
Cranberry Cheesecake with Pumpkin Seed Crust
Brandy-Infused Mixed Berry Strudel
Earl Grey Cake
Salted Caramel Cake