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
