1st Course:
HANNAH BROOK ORGANIC GREEN SALAD gf, df
shaved radish, pickled rhubarb, rhubarb chips,
maple roasted hazelnuts, rhubarb vinaigrette
SEAFOOD CHOWDER df
clams, mussels, sturgeon, bacon,
miso coconut broth, cilantro, fresh Terra bread
2nd Course:
BEET SALAD gf
puffed quinoa, fior di latte, arugula
pistou, hazelnuts
PACIFIC HUMBOLDT SQUID gf
crispy squid, black garlic & yuzu aioli,
pickled daikon & radish, Sachili chili flakes
QUÉBEC DUCK TARTARE gf
kumquat, gin, juniper, cucumber,
radish, pickled ramps, soy, tapioca crisp
3rd Course:
GRAIN & VEGGIE BOWL gf, df
quinoa, Manitoba wild rice, broccoli purée,
pickled & roasted cauliflower, kale,
cashew cheese, sesame yuzu dressing
WESTCOAST WILD SALMON gf
fresh peas, braised radish, pickled turnips,
poha, citrus vierge
FRASER VALLEY CHICKEN gf
sous vide breast, leg presse, mushrooms, Tokyo turnips, broccoli,
crisp bacon, mushroom broth
Desserts:
RHUBARB & STRAWBERRY PAVLOVA gf
rhubarb curd, strawberry chips & leather,
whipped cream, Okanagan riesling gel
MAPLE DOUGHNUT
house-made yeast leaven maple doughnut,
crispy duck skin, apple white chocolate sauce,
Cosman & Webb organic maple syrup & sugar
(some ingredients are subject to change as we are proud of serving what’s in season)
