CHEF'S TASTING MENU

Amuse - bouche

* * *

Caramelized scallop
a mousseline of cauliflower
caper & brown butter emulsion

* * *

Slow cooked Arctic char
citrus sauce, roasted almonds
compressed spinach

* * *

Roasted free range Fraser Valley quail
wrapped in pancetta, red kurri squash purée
natural jus

* * *

Roasted loin of fallow deer
glazed with honey & dates, sauce Poivrade
a gratin of asparagus, homemade pasta & Comté cheese

* * *

Luxe lemon mille-feuilles
delicate layers of crisp phyllo pastry
chilled lemon cream & orange “caviar”

* * *

90. per person

*Optional Enhancement
Pan seared Quebec foie gras, caramelized fruit
add 12. per person

Please advise all allergies as not all ingredients are listed

Proprietors - Chef Ernst Dorfler & Gerry Sayers
Sous Chef - Masa Mabuchi

 

CHEF'S TASTING MENU RECOMMENDED WINES

Burgans Albariño 2008, Rías Baixas, Galicia, SPA

* * *

Wild Goose Pinot Gris, 2010, Okanagan Falls, CAN

* * *

Delta Vineyards Pinot Noir 2008, Marlborough, NZ

* * *

Evans & Tate Shiraz 2008, Margaret River, AUS

* * *

J. Triggs Riesling “Pro. Ed” Ice Wine 2008, B.C. CAN

* * *

52. per person

Option with foie gras enhancement;
Ch. Armajan des Ormes 2003/04, Sauternes, FRA - add 13./gl

Sommelier - Ramon Fresneda

Prices do not include tax or service gratuity.
Menu items and pricing are subject to change without notice.

Fall/Winter 2011