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April 4th, 2013

Purple Cabbage and Beet Soup

With toasted alexander seed oil, sour cream, chives, and oxheart plum cured sablefish

2008 Riesling, Farm Reserve, Lang, Naramata Bench


Sooke Harbour House Salad

Wild and cultivated lettuces & herbs from our certified organic gardens

with a red wine, thyme, marjoram and onion vinaigrette, and toasted pumpkin seeds

2011 First Crush Rosé (pinot noir and zweigelt), Arrowleaf, Okanagan Valley


Chinook Salmon Raviolini

In a dill seed butter fish broth, with a fennel bulb and walnut pesto

2010 Wise Brothers’ Vineyard (pinot gris, pinot blanc, chardonnay

and sauvignon blanc), Bartier Scholfield, Okanagan Crush Pad, Black Sage Bench


Smoked Duck Consommé

With confit of duck leg rilette, sweet cicely, thyme leaves, and a montana cheese crisp

2010 Pinot Noir, Monterey, Santa Barbara & Sonoma Coast Blend, Meiomi, Belle Glos


Saltspring Island Mussels and Clams

Steamed in a fish broth with house-made coppa, celery, onions and parsley

2011 Chardonnay, Sonoran Vineyard, La Frenz, Naramata Bench



Pan Seared Port Renfrew Ling Cod

With a warm belgian endive, sorrel, potato salad, a kale sauté, nodding onion aioli,

a carrot tomato and clam sauce, and a compressed celery topping

2011 Pinot Gris, Burrowing Owl, Black Sage Bench


Sooke Harbour Farm Trio of Pork

Spiced crusted pork tenderloin, roasted loin, and a smoked jowel vinagrette,

accompanied by a parsnip rutabaga puree, glazed carrots,

braised green cabbage, and a parsley marjorm sauce

2009 Marechal Foch, Starling Lane, Saanich Peninsula


Whole Sooke Dungeness Crab

Served hot or cold in the shell with seasonal vegetables and dill seed and sweet cicely butter

(This selection is available for a $10.00 surcharge.)

2008 Riesling, Farm Reserve, Lang, Naramata Bench

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