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Archive for the Menus Category

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

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Something NEW, something FLAVOURFUL, “Seafood Thursday” at Sooke Harbour House

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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

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Sample Christmas Menu

 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
Sooke Harbour House Salad
Wild an dcultivated herbs and lettuces incorporated with Belgian endive, frisee, with candied pumpkinseeds, red currants and a toasted hazelnut,

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Edible flowers on our daily menus

Monday August 8th , 2011

Our gardens our full of edible blossoms that are harvested daily for our dining room

Cucumber and Sweet Basil Soup
Served chilled,  with an Albacore Tuna and sweet pepper salad and flower blossom oil  
Sooke Harbour House Salad
Wild & cultivated herbs, lettuces , flowers and blossoms from our certified organic garden
served with

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