Dinner Features

~SOUPS~
Cream of Wild Mushroom, Roasted Garlic and Dill
Ham and Navy Bean
~9~  

~LAND~
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
~28~ 

~SEA~
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  
~25~

~VEGETARIAN~
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
~19~

~DESSERTS~
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
~10~