Sooke Harbour House

October 6, 2014

~~~~~~ 1st Course ~~~~~~

Sea Angel Oysters
Four, served raw on the half shell with green tea, lemon verbena and honey snow
2012 Brut (Chardonnay), Single Vineyard, Bella, West Side of Oliver
OR
Gravenstein Apple, Beet & Lemon Thyme Soup
Side-strip shrimp, apple, nodding onion crème fraîche, red fife crostini
2013 Sauvignon Blanc-Semillon, Lock & Worth, Naramata Bench
OR
Wild & Cultivated Lettuces, Herbs & Flowers from our Organic Gardens
With a Fruit sage, maple & white wine vinaigrette and sunflower seeds
2012 Millefiore (Siegerrebe & Ortega), Venturi-Schulze, Cowichan Valley

~~~~~~ 2nd Course ~~~~~~
Seared Albacore Tuna Loin
Smoked tuna & begonia emulsion, pickled radish, compressed cucumber, fairy tale eggplant, tomato, radish shoots
2012 Pinot Gris, Mystic River, Wild Goose, Okanagan Falls
OR
Duck Confit & Smoked Breast
Saltspring Island Juliette cheese, walnuts, pickled Torpedo onion, quince variations, mustard shoot salad
2013 Riesling, Amalia Vineyard, Stag’s Hollow, Okanagan Falls
OR
Saltspring Island Manila Clams & Mussels
Smoked bacon, Kombu & sake broth, with Sooke Harbour House pork sausage, tomato, almonds, turnip tops, and shungiku
2013 Sauvignon Blanc-Semillon, Lock & Worth, Naramata Bench
OR
Creamed Chanterelles with Brioche
Lemon thyme egg yolk, puffed quinoa, Okanagan goat cheese, grilled zucchini, arugula shoots
2013 Viognier, Estate, Marichel, Naramata Bench

~~~~~~ Main Course ~~~~~~

Roasted Sablefish
Smoked tuna & sweet cicely potato croquette, spinach, radish, carrot, borage & sweet cicely emulsion, peashoot and parsley puree
2011 Chardonnay, Robin Ridge, Similkameen Valley
OR
Grilled Sloping Hill Pork Tenderloin
Wild rice, kale, Hakuri turnip, beet, apple - onion & pineapple sage puree, Sooke Harbour House bacon, onion & beet jam, winter savory, meat stock reduction, mustard shoots
2012 Somenos Rose, Averill Creek, Cowichan Valley
OR
Peashoot & Potato Gnocchi
Roasted acorn squash, spinach, hazelnuts, chanterelle mushrooms, and a truffle beurre-blanc
2012 Pinot Gris, Mystic River, Wild Goose, Okanagan Falls

~~~
Chef Oliver Kienast

Four course menu $79.95 per person, not including beverages, taxes or gratuities ~ à la carte pricing available.
A four course wine pairing is available for $40. Please inform your server of any dietary restrictions or food allergies.

~~~~~~ Dessert Course ~~~~~~

Dark Chocolate Beet Cake
Walnut “dulce de leche”, caramelized white chocolate parfait, raspberry beet sauce, mint syrup,
72% Kayambe dark chocolate wafer, chewy beets, red wine poached pear
NV Port Victoria (wild blackberries), Starling Lane, Saanich Peninsula

Fig Leaf Crème Brule
Poached peaches, almond blueberry cake, hazelnut nougatine
2013 Saturn (Sauvignon Blanc), Clos du Soleil, Similkameen Valley

Garden Inspired Sorbets
The following flavours are served together:
Apricot - Fennel
Strawberry - Spearmint
Plum - Lavender
2013 Saturn (sauvignon blanc), Clos du Soleil, Similkameen Valley

Seasonal Ice Creams
The following flavours are served together:
Day Lily Hazelnut Praline
Hazelnut Coronation Grape Swirl
Bittersweet Chocolate
NV Port Victoria (wild blackberries), Starling Lane, Saanich Peninsula

Cheese Course: Moonstruck’s Baby Blue
Fried Baby Blue cheese, potato crust, Sooke Harbour House Quince poached, paste, sauce & leather,
Spiced walnuts, micro greens, tarragon dressing
2009 Brandenburg #3 (Madeleine Angevin), Venturi-Schulze,
Cobble Hill, Vancouver Island

Cheese Plate: Local Artisan Selection
($5.00 surcharge)
The following cheeses are served together:
David Woods’ Salt Spring Island Cheese
Romelia (goat’s cheese, soft)
Blue Juliette (goat’s milk, firm)
Moonstruck Cheese, Saltspring Island (Julia & Susan Grace)
Ash-ripened Camembert (pasteurized, soft creamy with ash rind)
White Grace (raw, aged)
2009 Brandenburg #3 (Madeleine Angevin), Venturi-Schulze,
Cobble Hill, Vancouver Island
~~~

Pastry Chef Matthias Conradi