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Wedding Menu, September, 2012

Wendy and Jay’s Wedding Feast

September 15th, 2012

 

Amuse Bouches

Sweet cicely gougères stuffed with duck liver, brandy mousse and toasted walnuts

 

Cucumber and “caviar” canapés; house cured Chum salmon roe and lumpfish caviar

on cucumber with crème fraîche and red onion marmalade

2011 Sparkling Chardonnay or Gamay Noir Rosé,

Secrest Mountain Vineyard, Okanagan Valley, Bella

 

Kusshi, Myagi and Sea Angel Oysters

With a petite herbal salad and a wild Nootka rose and quince mignonette

 

 1992 Steller’s Jay Brut, Okanagan Valley, Sumac Ridge

 

Grilled Qualicum Beach Scallops

With house-cured coppa, yellow carrot and lemon thyme butter sauce,

cherry tomatoes and compressed cucumber

 

2000 Riesling, Kabinett, Brauneberger Juffer-Sonnenuhr, Mosel-Saar-Ruwer

Fritz Haag

 

Fresh Dungeness Crab

Steamed in a lobster mushroom and roasted shallot broth

with pickled filet beans, shaved radish and wild oxeye daisy greens

 

2001 Gewurztraminer, Okanagan Falls, Wild Goose

 

Grilled Otter Point Rabbit Loin

With sweet corn, golden chanterelles, house-smoked bacon,

sweet peppers, confit of French fingerling potatoes with a merlot and chanterelle aioli

 

1998 Sangiovese, Brunello di Montalcino, Castello Banfi, Tuscany

 

Roasted Organic Lamb Sirloin

With wild salal berries, hyssop and roasted red beet barlotto, grilled summer squash,

braised elk, maple syrup, hazelnut pesto and arugula

 

1995 Châteauneuf-du-Pape, Château Beaucastel, France

 

Carpaccio of Bison Petit Filet

With Oregon black truffles, fried sheep’s milk Montaña cheese, pumpkinseed and basil oil,

wild sheep sorrel, pumpkin and Marechal Foch gastrique

 

2000 Merlot, Columbia Valley, Leonetti, Washington

 

Sooke Harbour House Berry Four Play

Wild Himalayan blackberries with merlot jelly on a mascarpone mousse,

Shady Lane Farm strawberry timbale, raspberry mint sorbet,

and a triple berry tartlette with raspberry compote

 

1988 Sauternes (semillon, sauvignon blanc), Premier Cru Classé,

Château Guiraud, Bordeaux

 

Simple Chocolate

With cigars

 

1980 Graham’s and 1985 Dow’s Port, Douro, Portugal


Head Chef Robin Jackson
Pastry Chef Matthias Conradi

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