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MAIN COURSES
CATCH!
½ butter poached Atlantic lobster, truffle butter emulsion
fresh catch & caramelized scallop, BC apple cider sauce
seared wild Pacific prawn, oven roasted tomatoes & capers 38.
SOY GLAZED MARINATED SABLEFISH
Wahoo truffle sauce & sautéed shimeji mushrooms 36.
SLOW COOKED ARCTIC CHAR
citrus scented brown butter emulsion, roasted almonds
compressed baby spinach & asparagus bundle 36.
PAN SEARED CRISP RED LONG TAIL SNAPPER
fingerling potato & wild mushrooms
“Bagna Cauda” sauce of land & sea Mediterranean flavours 34.
ROAST BREAST OF FRASER VALLEY PHEASANT
caramelized quince, chestnuts, braised red cabbage
homemade spaetzle, natural jus 36.
ROASTED RACK & LOIN OF LAMB
eggplant pavé with almonds, roasted bell peppers
vine ripened tomatoes & capers, herb & roasted garlic scented purée
golden fingerling potato gratin, natural jus 39.
ROASTED BREAST OF FRASER VALLEY DUCK
spiced red wine sauce, pan seared foie gras, celeriac purée
& caramelized salsify, pont neuf potato prepared in duck fat 37.
FILET OF ALBERTA ANGUS BEEF
with oxtail & silky Madeira sauce, vegetables in season
potato mille-feuilles, bone marrow gremolata 38
ROASTED LOIN OF FALLOW DEER
glazed with honey & dates, sauce Poivrade
a gratin of asparagus, homemade pasta & Comté cheese 38
* Prices do not include tax or service gratuity.
* Note - 17% service gratuity will be added to parties of 8 or more guests
Proprietors:
Chef Ernst Dorfler & Gerry Sayers
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Sous Chef – Masa Mabuchi
Fall/Winter 2011
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