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

 

Chantrelle Mushroom Soup(9)

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

Sooke Harbour House Salad

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.

Join us for a suprise Multicourse tasting menu chosen daily from the best our chefs have to offer from the sea, our gardens and local farmers. Every dish can be wine-paired from our award winning cellar to enhance your adventure. Please advise our front desk that you would like to participate in this unique offering if you are an in-house guest or call us at 1-800-889-9688 or e-mail to: reservations@sookeharbourhouse.com to make a reservation. There is limited seating available between 6 p.m. and 7:30 p.m. The price is $120.00 per person excluding beverages, taxes, and gratuities. Wine pairing is approximately $80.00 per person..

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