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Gastronomical Adventure Menu with wine pairing

Dinnerview 150x143 Gastronomical Adventure Menu with wine pairing

Garlic Greens, lemon Thyme and Cream Soup
with crispy Raclette cheese, a blue tortilla cracker, an Anjou pear, herbal salad, and Mexican mint crème fraiche
1999 Brut, Steller’s Jay, Sumac Ridge, BC

Smoked Salmon and House Cured Salmon
with a root vegetable, pineapple sage, buckwheat noodle, remoulade salad, sweet and sour sauce, a wheat grass emulsion,
a White Grace cheese cracker, and Rustic arugula
2002, Lemberger, Blasted Church,, British Columbia

Grilled Spot Shrimp
with a wild morel mushroom, wilted greens,
and miso stuffed perogie, a salmonberry, leek, and garlic chive salsa, Oregon grape glaze,
and marinated snap peas
2000, Elements No.8, Adora, BC

Red Bandit Rockfish
poached in sundried tomato, oregano, and shellfish broth, served with a potato, apple and lavender pave, fresh fava beans, grilled Oyster mushrooms,
and grated Marcella goat cheese
2003, Ortega, Chalet Estate, Saanich Peninsula, Vancouver Island BC

Baked Cackleberry Farm Rabbit
with Huckleberry chive vinaigrette and Rabbit stock reduction with a lentil and Camembert style cheese brioche turnover
pickled red cabbage and bok choy
2001 Primitivo, A Mano, Puglia, Italy

A selection of goat’s and cow’s milk Artisan Cheeses:
David Woods’ cheese from Salt Spring Island:
Juliet goat Camembert style, Montana
Moonstruck Cheese: Beddis Blue
Hilary’s cheese from the Cowichan Valley: Red Dawn
2002, No.3, (Madeleine Sylvaner), Venturi –Shulze, Vancouver Island BC

Fresh strawberries
with lavender meringue, whipped mascarpone cheese, salmonberry, maple, lemon thyme sorbet and a wheat crisp
2002. Summer Melomel, Tugwell Creek Meadery, Sooke, BC
(Honey and loganberry wine)

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