Edible flowers on our daily menus

Posted by The Innkeepers on Aug 10, 2011 in Menus |

Monday August 8^th , 2011

Cucumber and Sweet Basil Soup

Served chilled,  with an Albacore Tuna and sweet pepper salad and flower blossom oil  

Or

Sooke Harbour House Salad

Wild & cultivated herbs, lettuces , flowers and blossoms from our certified organic garden

served with a Fruit Sage and honey vinaigrette

Or

Quadra Island Sea Angel Oysters on the Half Shell

 
Served with an apple cider vinegar mignonette with seasonal edible flowers

Grilled Lamb Loin

Served with a mint-cilantro sauce, smoked ALM Farm fingerling potaoes

Roasted turnips, wild chanterelles and a pumpkin seed butter 

Or

Smoked Sockeye Salmon Salad

Composed of Chiogga Beets, purple potato chips, nodding onion sour cream, and sheep sorel

Or

Salt Spring Island Little Neck Clams

 
Steamed in an apple and Tugwell Creek Solstice mead broth, with tomatoes, cabbage and Shungiku leaves

Pan-Fried Haida Gwaii Ling-Cod

Presented with a lemon thyme potato gnocchi in a shrimp and carrot cream

With a Dungeness crab and cucumber salad

East Sooke Gardens Patty Pan squash,

Green and yellow beans and a flower blossom and nodding onion vinaigrette  

Or

Roasted Organic Pheasant Breast

With confit of duck leg, Anise hyssop beignet

Nootka rose and maple duck stock reduction, Sea Bluff Farm swiss chard,

Wild Pine mushrooms, baby turnips and Blossom’s blue cheese and sweet marjoram crème fraiche

Or

Roasted Summer Squash Stuffed With Quinoa

Marinated red & white quinoa salad in roasted squash with a miso & stone ground mustard cream with swiss chard, green & yellow beans & a hazelnut, sage pesto

Or

Fresh Whole Dungeness Crab

Served hot or cold in the shell with a side of seasonal vegetables or organic greens

With Lemon Balm garlic  butter (this selection is available for a $10.00 surcharge)

 

 

Dessert Menu

Monday August 8^th, 2011

 

White Chocolate Terrine

White chocolate mousse on a chocolate sponge cake

Coated with dark chocolate ganache

 Served with Lapin cherry compote

 

Or

 

Strawberry Wedge

Strawberry mousse on Mabel Grey sponge cake

Served with strawberry puree and strawberry sorbet

Or

 

Sorbet Trio

Blueberry Fruit Sage

Raspberry Mint

Plum Mabel Grey

 

Or

 

Plate of Artisan Cheeses

Chef’s selection – these cheeses are presented together all on one plate

(This option is available as an alternate dessert course for a surcharge of $ 5.00)

 

Moonstruck Cheese Company – Saltspring Island

Beddis Blue

White Moon

Ash-ripened Camembert

 

Hilary of Cowichan Bay

Belle Ann (goat – white cheese with blackberry port wash rind)

 

$74.95 per person (4 courses) price does not include beverages, taxes or gratuity