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FOUR- COURSE MENU FOR FEBRUARY 14TH
$145 per guest


FIRST

BEETS (v)
confit marinated hearts, sweet truffle gastrique, fresh périgord truffle, red endive 

or

SCALLOPS
seared from qualicum bay, espresso beurre blanc, charred kabocha squash

or

VENISON
cured carpaccio, crispy sponge of chestnut, pickled rainbow chard and seedlings, chestnut brandy purée 

or

CHICKEN AND DUCK
pâté, pickled and poached plums, pistachio dry sherry aspic, pistachio lavash, grilled sourdough, pumpernickel 


SECOND

PARSLEY ROOT (v)

parsley root and white truffle raviolo, leek béchamel, lemon caviar, fresh lambs lettuce

or

LOBSTER
lobster white truffle raviolo, caviar beurre blanc, fresh lambs lettuce  


THIRD

KING OYSTER (v)
“scallops”, sprouted chickpea and lentil salad, champagne vinaigrette, mushroom “bacon”, tarragon béchamel 

or

BEEF
6 oz penokean hills tenderloin, crab, saffron sabayon, braised chard 

or

TURBOT
carrot ginger citronelle miso, carrot and lime leaf dashi, roast heirloom 

or

CHICKEN
périgord truffle roast, pomme purée, pickled shallot & herb salad, chicken glace
+ $20 per person

or

RAINBOW TROUT
kolapore spring, stuffed with fogo island shrimp and roasted whole, beurre rouge with sweet vermouth, creamed spinach gratin
+ $20 per person


FOURTH

ALASKA
black and white, savoury devil’s food cake with rich vanilla ice cream, topped with swiss meringue and bruléed 

or

PINEAPPLE (v)
upside down cake with lemon sponge, coconut chips & whip, freeze-dried pineapple 



RESERVATIONS