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. 

Monday August 8^th , 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  

Or

Sooke Harbour House Salad

Wild & cultivated herbs, lettuces , flowers and blossoms from our certified organic garden

served with a Fruit Sage and honey vinaigrette

Or

Quadra Island Sea Angel Oysters on the Half Shell

 
Served with an apple cider vinegar mignonette with seasonal edible flowers

Grilled Lamb Loin

Served with a mint-cilantro sauce, smoked ALM Farm fingerling potaoes

Roasted turnips, wild chanterelles and a pumpkin seed butter 

Or

Smoked Sockeye Salmon Salad

Composed of Chiogga Beets, purple potato chips, nodding onion sour cream, and sheep sorel

Or

Salt Spring Island Little Neck Clams

 
Steamed in an apple and Tugwell Creek Solstice mead broth, with tomatoes, cabbage and Shungiku leaves

Pan-Fried Haida Gwaii Ling-Cod

Presented with a lemon thyme potato gnocchi in a shrimp and carrot cream

With a Dungeness crab and cucumber salad

East Sooke Gardens Patty Pan squash,

Green and yellow beans and a flower blossom and nodding onion vinaigrette  

Or

Roasted Organic Pheasant Breast

With confit of duck leg, Anise hyssop beignet

Nootka rose and maple duck stock reduction, Sea Bluff Farm swiss chard,

Wild Pine mushrooms, baby turnips and Blossom’s blue cheese and sweet marjoram crème fraiche

Or

Roasted Summer Squash Stuffed With Quinoa

Marinated red & white quinoa salad in roasted squash with a miso & stone ground mustard cream with swiss chard, green & yellow beans & a hazelnut, sage pesto

Or

Fresh Whole Dungeness Crab

Served hot or cold in the shell with a side of seasonal vegetables or organic greens

With Lemon Balm garlic  butter (this selection is available for a $10.00 surcharge)

Dessert Menu

Monday August 8^th, 2011

White Chocolate Terrine

White chocolate mousse on a chocolate sponge cake

Coated with dark chocolate ganache

 Served with Lapin cherry compote

Or

Strawberry Wedge

Strawberry mousse on Mabel Grey sponge cake

Served with strawberry puree and strawberry sorbet

Or

Sorbet Trio

Blueberry Fruit Sage

Raspberry Mint

Plum Mabel Grey

Or

Plate of Artisan Cheeses

Chef’s selection – these cheeses are presented together all on one plate

(This option is available as an alternate dessert course for a surcharge of $ 5.00)

Moonstruck Cheese Company – Saltspring Island

Beddis Blue

White Moon

Ash-ripened Camembert

Hilary of Cowichan Bay

Belle Ann (goat – white cheese with blackberry port wash rind)

$74.95 per person (4 courses) price does not include beverages, taxes or gratuity

Vancouver Island Freshwater Crayfish and Organic Ragley Farm Nelson Carrot Bisque

garnished with a  freshly shucked Sea Angel Oyster, pea shoots and leek oil flavoured with Oregon white truffle from Jack Czarnecki

 2008 Brut Naturel, Cowichan Valley, Venturi Schulze
(herbicide and pesticide free)

Or

Sooke Harbour House Salad

Wild and cultivated herbs, lettuce , flowers and blossoms from our certified organic garden

served  with a fruit sage and Venturi Schulze verjus vinaigrette

 2008 Ortega, Cowichan Valley, Blue Grouse

***

Quadra Island Myagi, Kushi and Sea Angel Oysters

Four, presented raw on the half shell with shallot, sherry, and native Nodding onion mignonette

 2010 Riesling, Okanagan Valley, Tantalus

Or

Pan Roasted Ling Cod

served with Cowichan Bay spot shrimp and red and white quinoa salad, organic English peas and green beans, toasted walnuts, Dungeness crab and Sea Bluff Farm kohlrabi garnish with a parsley, mint, Chum salmon  roe and radish sauce

2010 Pinot Grigio, Cowichan Valley, Averill Creek

Or

Smoked Organic Duck Breast

presented with Fairburn Farm fresh buffalo milk mozzarella, Black Krim and Ardwyna tomatoes, and an arugula and Fraser Valley hazelnut pesto, sherry gastrique and Globe basil

2007 Pinot Noir, Reserve, Okanagan Valley, Blue Mountain
(organic, biodynamic)

Or

Salt Spring Island Mediterranean Mussels and Little Neck Clams

steamed with Seven Stones Chardonnay, grilled organic ALM Farm summer squash, shallots, sweet cicely, and chocolate peppers from our Pastry Chef, Matthias Conradi’s garden

2009 Pinot Blanc, Naramata Bench, Lake Breeze

Pan-Fried Haida Gwaii Halibut

accompanied by miso, pearl barley and Port Renfrew Ling Cod fritter, grilled Qualicum Beach scallop and sweet pepper relish, organic baby carrots from Ragley Farm, baby bok choy, cucumber Kim Chee, carrot and calendula emulsion, native Nodding Onion vinaigrette and pea tendrils

2010 Semillon, Knorr Vineyard, Okanagan Valley, La Frenz

Or

Roasted East Sooke Silver Spray Free Range Lamb Sirloin

presented over a pan-fried potato and radicchio cake with preserved tomato, rosemary and wild Sidney Island Fallow Deer jus, with Sea Bluff Farm swiss chard, green beans, scarlett begonia honey mustard, apple pickled purple cabbage and rustic Italian arugula

2009 Marechal Foch, Saanich Peninsula, Starling Lane, Vancouver Island

Or

Roasted Red Onion Stuffed with Quinoa

with baby bok choy, roasted carrots, Moonstruck Organic Blossom’s Blue cheese and potato roesti, sage and David Wood goat cheese fondue and red wine honey mustard

2006 Millotage ( 50% Leon Millot, 40% Marechal Foch, 10% Pinot Noir) Saltspring Island, Saltspring Island Vineyard

Or

Fresh Whole Sooke Basin Dungeness Crab

served hot or cold in the shell with seasonal vegetables or organic greens

with lemon balm butter

 (this selection is available for a $10.00 surcharge)

2008 Chardonnay, Okanagan Valley, Quails’ Gate

$74.95 per person (4 courses) price does not include beverages, taxes or gratuity

Please be so kind as to inform your server of any dietary restrictions or allergies you may have

Sooke Harbour House 1528 Whiffen Spit Road, Sooke, BC V9Z 0T4   www.sookeharbourhouse.com

Dessert Selection

Tuberous Begonia Scented Cheese Cake

made with our own fresh Quark cheese on a shortcake crust, served with fresh East Sooke strawberries and Day Lily ice cream

Starboard, Okanagan Valley, Kettle Valley Winery

Or

A Trio of Sorbets

Organic Gooseberry and Fruit Sage,

Organic Raspberry and Sweet Cicely and Plum and Mable Grey Scented Geranium

2007 Vintage Sac (fortified sweet mead), Private Reserve, Tugwell Creek

Or

Plate of Artisan Cheeses

Chef’s selection – these cheeses are presented together on one plate

(This option is available as a dessert course for a surcharge of $ 5.00)

Moonstruck Organic, Raw Milk, Jersey Cow’s Milk Cheese of Saltspring Island

Baby Blue

Beddis Blue

Salt Spring Island Goats’ Milk Cheese by David Wood

Juliette

Hilary’s Cowichan Bay Cows’ Milk Cheese

Red Dawn

1999 Brandenburg No.3, Madeleine Sylvaner, Venturi-Schulze
(no pesticides or herbicides)

Sooke Harbour House 1528 Whiffen Spit Road, Sooke, BC V9Z 0T4   www.sookeharbourhouse.com

Zel Djuric from Asturia Aquaculture delivered live Pacifastacus leniusculus, or Signal Crayfish, from Chemanus on Vancouver Island. These will be on the Sooke Harbour House menu on a regular basis throughout the year.

Chef Sam Benedetto in front of the kitchen door at Sooke Harbour House.

Society of Ethnobiology Lunch

(May 8, 2010)

Wild stinging nettle and oyster soup garnished with sea asparagus, common miner’s lettuce, and flavoured with grand fir oil

Fresh, wild Chinook salmon glazed with birch syrup, served with a wild, trailing blackberry glaze, wild rice, Indian celery and fuki leaf bundles, wild morel mushrooms, grilled nodding onions, and fiddleheads garnished with wild sorrel and camas flowers

Wild soapberry ice cream

Sweet woodruff sorbet

Candied sea lettuce strudel, served with wild, candy cap mushroom(Lactarius fragilis) ice cream and a red huckleberry compote

A sorrel, apple and hazelnut macaroon

Organic, Red Fife Wheat sourdough bread

We would like to thank Dr. Nancy Turner who provided the wild berries for this menu.

Menu by Sam Benedetto, Robin Jackson and Matthias Conradi

Whipping soapberries.

With butter poached Hedgehog Mushrooms.

Sooke Harbour House Salad (8)

Foraged Chanterelle Mushroom and Leak Quiche (13)

With a Hilary’s white grace mornay, sweet pickles, and an herbal salad.

Panfried Hecate Strait Halibut (13)

Accompanied by an heirloom tomato, cucumber and nasturtium salad, fruit sage and begonia vinaigrette, and toasted walnuts.

Prices are not including beverages, taxes or gratuities. Please be so kind to inform your server about any dietary restrictions you may have.

DESSERT MENU

Sugar Pumpkin Pie (9.95)

With Sour Cream swirl ice cream.

Chocolate Dreamscape (9.95)

A selection of dark chocolate Petit Fours.

Sorbets (served together) (9.95)

Plum Lemon Verbena, Blackberry Mint, and Apricot Fruit Sage.

Plate of Artisan Cheeses (10.95)

Romelia (goat)-David Wood, Salt Spring Island

St.Michel (goat)-Hilary’s

Ash Ripened Camembert (cow)-Moonstruck

Beddis Blue (cow)- Moonstruck

Certified organic greens and blossoms from our garden tossed in a

White peach and Lemon Verbena vinaigrette

Or

Spot Shrimp and Laminaria Broth Soup

with fresh Kidney beans,  roasted corn and wild  mushrooms

Pacific Lingcod

With a sunflower seed and Panko crust, blistered Cherry tomato and cucumber slad, fried green tomatoes, basil and goat cheese croquettes, Spot shrimp and Chanterelle cream, chive flower nasturtium oil

Or

Roasted Berkshire Pork Loin

Accompanied by an apricot and thyme bread pudding, double smoked bacon braised greens, baby Chioga beets, white acorn squash and Fruit sage coulis and rosemary-carrot meat stock reduction

Or

Whole Dungeness Crab

Served in the shell, hot or cold with seasonal vegetables and a Mable Grey and fennel butter

(this course available for an additional $10.00 charge)

Or

Quinoa and Chickpea Phyllo Bundles

With a sweet herb and tomato salad, pumpkinseed basil emulsion, crispy red onion rings and smoked sweet pepper cream sauce

Dessert

Double Chocolate Brioche

Flourless double chocolate hazelnut brioche, served with caramel sauce and white chocolate basil sorbet

Or

Quark “Clouds”

Poached Quark cheese “clouds” rolled in caramelized bread crumbs, served with a strawberry compote and Brandy snaps

Or

Three Garden Inspired Sorbets

Blackberry Mint, Plum Lemon Verbena, Apricot Fruit Sage

$45.00 per person        Prices are not including beverages, taxes or gratuities.

Please be so kind to inform your server about any dietary restrictions or allergies you may have.

Sooke Harbour House Salad
Wild and cultivated organic greens and blossoms from our gardens and tossed in a cranberry and fruit sage vinaigrette

Or

Sweet Cicily and Crab Bisque
Served with shaved fennel and Dungeness crab salad,Sweet Cicily and lemon verbena emulsion

Or

Quadra Island “Sea Angel” Oysters Three oysters presented raw on the half-shell, with a purple shiso leaf and ginger mignonette, Crispy Spot Shrimp and Octopus With a soba noodle and sea lettuce salad, ginger and lentil purée,Tamari-maple drizzle, and tossed sunflower chili oil

Or

Metchosin Berkshire Pork Italian Sausage
With wild oyster mushroom polenta, cranberry bean salad, roasted beets, Red wine mustard reduction, grilled garlic scapes and roasted garlic aioli

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Grilled Albacore Tuna
Served in a carrot-calendula cream, crispy seaweed smoked salmon barley roll Fiddlehead morels and yellow onion-pumpkinseed dressing

Or

Juniper and red wine Marinated Cackleberry Farm Rabbit
With apricot, chilli and mint sauces, maple glazed carrots, greens, egg and house cured ham frittata

Or

Whole Dungeness Crab
Served in the shell, hot or cold with a tarragon butter and accompanied by seasonal vegetables.
(this option available for a $10.00 surcharge)

Or

Wild Mushroom Strudel
In a sundried tomato and fresh goat cheese sauce, herb gnocchi, kale, roasted red onion, and walnut-lovage pesto

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Desserts
Chocolate Crêpes
Filled with a chocolate soufflé batter, served broiled with sour cherry compote and white coffee ice cream

Or

Yoghurt Terrine
Yoghurt Mousse on a fennel sponge cake,served with Shady Lane Farm strawberries and a brandy snap

Or

Three Garden Inspired Sorbets
Strawberry Mint, Blueberry Lemon Thyme, and Salmonberry Honeydew Sage

Or
Cheese Plate of Artisan Cheeses
(All served together)

Hillary’s Cheese’s from Vancouver Island St. Michel (goat), Red Dawn (cow)
Moonstruck Cheese from Salt Spring Island Ash Ripened Camembert (cow),
David Woods Cheese from Salt Spring Island Blue Juliette (goat)
* Moonstruck cheeses are made from raw, organic, unpasteurized milk *
(This option available as an alternate dessert course for a surcharge of $ 5.00)

$74.95 per person, not including beverages, taxes or gratuities

Garlic Greens, lemon Thyme and Cream Soup
with crispy Raclette cheese, a blue tortilla cracker, an Anjou pear, herbal salad, and Mexican mint crème fraiche
1999 Brut, Steller’s Jay, Sumac Ridge, BC

Smoked Salmon and House Cured Salmon
with a root vegetable, pineapple sage, buckwheat noodle, remoulade salad, sweet and sour sauce, a wheat grass emulsion,
a White Grace cheese cracker, and Rustic arugula
2002, Lemberger, Blasted Church,, British Columbia

Grilled Spot Shrimp
with a wild morel mushroom, wilted greens,
and miso stuffed perogie, a salmonberry, leek, and garlic chive salsa, Oregon grape glaze,
and marinated snap peas
2000, Elements No.8, Adora, BC

Red Bandit Rockfish
poached in sundried tomato, oregano, and shellfish broth, served with a potato, apple and lavender pave, fresh fava beans, grilled Oyster mushrooms,
and grated Marcella goat cheese
2003, Ortega, Chalet Estate, Saanich Peninsula, Vancouver Island BC

Baked Cackleberry Farm Rabbit
with Huckleberry chive vinaigrette and Rabbit stock reduction with a lentil and Camembert style cheese brioche turnover
pickled red cabbage and bok choy
2001 Primitivo, A Mano, Puglia, Italy

A selection of goat’s and cow’s milk Artisan Cheeses:
David Woods’ cheese from Salt Spring Island:
Juliet goat Camembert style, Montana
Moonstruck Cheese: Beddis Blue
Hilary’s cheese from the Cowichan Valley: Red Dawn
2002, No.3, (Madeleine Sylvaner), Venturi –Shulze, Vancouver Island BC

Fresh strawberries
with lavender meringue, whipped mascarpone cheese, salmonberry, maple, lemon thyme sorbet and a wheat crisp
2002. Summer Melomel, Tugwell Creek Meadery, Sooke, BC
(Honey and loganberry wine)