Wild Mushroom Consommé
Locally foraged winter Chanterelle, Pine, and Morel mushrooms, Juan de Fuca Sot Shrimp, Oxeye Daisy greens and a chive and white truffle drizzle
Paired with 04 Rose Brut Blue Mountain, Okanagan Valley
Or
Sooke Harbour House Salad
Wild an dcultivated herbs and lettuces incorporated with Belgian endive, frisee, with candied pumpkinseeds, red currants and a toasted hazelnut, house honey and Winter Savoury vinaigrette
Paired with NV Brut Blue Mountain, Okanagan Valley
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Seared Qualicum Beach Scallop
Presented on a smoked Quadra Island mussel, Jerusalem artichoke and Lemon Eucalyptus panna cotta with mild chili and sorrel emulsion, sweet Cicely, pea shoots and toasted poppy seeds
Paired with 09 Riesling Tantalus, Okanagan Valley
Or
Campbell River Venison and Port poached fig terrine
With rustic Italian arugula, maple fired walnuts, Whiffin Spit Quince Paste, Hillary’s Blossom’s Blue Cheese, Grand fir jelly and radicchio marmalade
Paired with 08 Marechal Foch, Starling Lane, Vancouver Island
Or
Roasted Sea Angel Oysters
Three Quadra Island oysters roasted with house cured proscuitto, White Grace cheese, parsley-garlic and Lemon thyme butter and a dressed herbal salad
Paired with 09 Ortega, Starling Lane, Vancouver Island
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Panfried Chinook Salmon
Presented over a smoked sable fish and Acorn squash perogie in a Dungeness crab and crayfish bisque, toasted fennel seed and stinging Nettel pesto, crab, crayfish and candied shallot relish, blistered pearl onions and heirloom Orange Turnips
Paired with 07 Pinot Noir,Reserve, Blue Mountain, Okangan Valley
Or
Roasted Mon Plaisir Farm Turkey Breast and Smoked leg
Accompanied by a ham and rosemary bread pudding, Yukon Gold potato, mascarpone and sweet Nasturtium purée, brandied carrot parcels and Ragley farm Delicata squash, Pink Lady apple and cranberry chutney, roasted turkey, fruitsage and spiced wine gravy and wild herbs
Paired with 03 Merlot, Platinum Reserve, Cedar Creek, Okanagan Valley
Or
Whole Dungeness Crab
Served hot or cold in the shell with your choice of seasonal vegetables or salad and honey and spiced rum butter
($10 surcharge)
Sample Dessert Menu
Angelica Parfait chocolate Christmas Tree
Or
Sundried Fruit Mousse with mulled wine sabayon
Or
Plate of Artisan Cheeses
Chef’s selections – these cheeses are presented together
Moonstruck Cheese (on Saltspring Island)
White Moon (pasteurized, Cow)
Blossoms Blue (raw, Cow)
Hilary’s Cheese Company (of Cowichan Bay)
You Bou Blue (goat, semi-soft)
St Michel (goat, soft)
(This cheese plate option is available as an alternate dessert course for a surcharge of $ 5.00)
$95.00 per person (4 courses) price does not include beverages, taxes or gratuities. Please be so kind as to inform your server of any dietary restrictions or allergies you may have
Please ask your server at the beginning of service about our wine pairing option. It is an additional cost per person based on wines selected.
