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 Haida Gwaii halibut tail, 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