Dean Karatas- A La Carte Menu

Appetizer

Chilled Chilliwack corn soup, lobster, Calabrian chilies, and micro basil

Lobster salad, pickled pineapple, compressed turnip, coconut-lime vinaigrette

Roasted Baby Carrot Salad, warm brie mousse, charred onion, Meyer lemon, hazelnut and preserved apricot vinaigrette

Goat cheese crostini with kalamata olives, figs and honey

Butternut squash Arancini, parmigiano reggiano cream, crispy sage

Entree

Roasted pork loin, Serrano ham wrapped potato pave, cabbage and smoked pork cheek ragout, celeriac purée, Madeira jus

Celeriac agnolotti, butter poached Nova Scotia lobster, celery a la grecque, verjus butter

Braised Short Rib Crepe Cannelloni, Charred Purple Onions, Belgium Endives, Radish, Red Wine Braising Sauce

Slow roasted halibut, English pea ravioli, morel mushrooms, local baby leeks, black truffle

Roasted Peace Country lamb saddle, summer beans, oven dried tomatoes, braised lamb neck stuffed squash blossom, genovese basil, natural jus

Desserts

Peach tart, Riesling gelee, Tahitian vanilla pastry cream, peach-buttermilk ice cream, lemon balm

“After Eight” dark chocolate cremeux, bitter chocolate and coco nib crumble, minted honey-milk ice cream, vanilla cream, mint meringues, warm spearmint chocolate sauce (poured tableside)

Passion fruit Tart, coconut sorbet, slow cooked pineapple, torched vanilla bean meringue, micro green shiso

“Key lime pie” lime curd, coconut-graham cracker crumble, lime marmalade, coconut-vanilla foam, lime-basil sorbet, vanilla meringue

Book Chef

Like this Menu?

Get your booking in today and start to customise your ultimate dining experience

Book Chef
2019-05-24T12:30:30-08:00