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Sample Menu

sample menupiv Sample Menu

Master SHH LOGO32 Sample Menu

Sample A la Carte and Chef Tasting Menu

~~~~~~ 1st Course ~~~~~~ 

Eucalyptus Crab Consommé

Crab and scallop ravioli, carrot, chervil

2009 Sassi (Ortega and Pinot Gris), Venturi-Schulze, Cowichan Valley, BC


Belgian & Curly Endive Salad

Fruit sage, maple & apple cider dressing, pumpkin seeds, pink apple

2011 Riesling, Kettle Valley, Naramata Bench, BC


Kusshi Oysters

Served raw on the half shell with frozen cucumber juice

2009 Karma Brut, Saltspring Island Vineyards, BC

~~~~~~ 2nd Course ~~~~~~ 

Clams with Seaweeds

Pickled potatoes, Sooke Harbour House sausage, sake, wild herbs

2012 Sauvignon Blanc, Blue Mountain, Okanagan Falls, BC


Tuna Carpaccio & Smoked Tuna

Chewy carrots and beets, fingerling potato chips, pea shoots, chili oil

2012 Vaila (pinot noir rosé), Le Vieux Pin, Black Sage Bench, BC


Duck Confit & Mousse

Fermented kohlrabi, spiced puffed barley cracker,

apple and tuberous nasturtium butter, pickled aged cheddar

2011 Pinot Noir, La Frenz, Naramata Bench, BC 

~~~~~~ Main Course ~~~~~~ 

Roasted Rock Sole

Saanich lentils, eucalyptus and parsnip sauce,

fennel pollen potato, shaved fennel, yellow foot mushrooms

2011 Pinot Gris, Burrowing Owl, Black Sage Bench, BC


Grilled Elk Leg

Steel cut oats, carrots, swiss chard, apple,

onion ash, pickled red cabbage, parsley root sauce, leek oil

2011 Marechal Foch, Starling Lane, Saanich Peninsula, Vancouver Island, BC


Fennel Frond Gnudi

Apple, onion & grand fir sauce, endive, walnuts, chickweed, puffed wild rice

2011 Gamay Noir, Robin Ridge, Similkameen Valley, BC


Whole Sooke Dungeness Crab

Served hot or cold in the shell with a lemon-geranium, garlic butter

2011 Chardonnay, Robin Ridge, Similkameen Valley, B.C

Chef Oliver Kienast

 ~~~~~~ Dessert Course ~~~~~~


Dehydrated dark chocolate mousse, aerated dark chocolate,crispy milk foam, maraschino sage infused white chocolate sorbet, lavender scented crème fraiche, frozen milk chocolate foam, dulce de leche, browned milk solids

NV Port Victoria (wild blackberries), Saanich Peninsula, Starling Lane, Vancouver Island, BC 


Frozen Quince Yoghourt

Poached Asian pear nuggets rose petal pear jelly, parsnip pear cake

2011 Wassail Blush, Tugwell Creek Meadery, Sooke, Vancouver Island, BC


Garden Inspired Sorbets

The following flavours are served together:

Green Apple - Rosemary

Quince - Angelica

Strawberry - Mable Grey

NV Muscat Liqueur, La Frenz, Naramata Bench, BC


Seasonal Ice Creams

The following flavours are served together:

Green Tea

Maple Pecan

Quince Yoghurt

NV Muscat Liqueur, La Frenz, Naramata Bench, BC 


Cheese: White Moon

Blue elderflower sauce, tomatillo lichy jelly, Red Fife and walnut crouton

2011 Wassail Blush, Tugwell Creek Meadery, Sooke, Vancouver Island, BC


Plate of Local Artisan Cheeses

The following cheeses are served together: 

Moonstruck Cheese, Saltspring Island

Blossom’s Blue (raw, blue veined)  

White Moon (pasteurized, soft creamy)

Saltspring Island Cheese Company (David Woods)

Romelia (goat’s milk)

Chevaro (goat’s milk)

2009 Brandenburg #3 (Madeleine Angevin), Venturi-Schulze,Cobble Hill, Vancouver Island, BC


Pastry Chef Matthias Conradi


With appreciation to our suppliers, the farmers, fishermen and foragers of our region:

Sooke Harbour House Farm

Ragley Farm in East Sooke

ALM Farm in Otter Point

Silver Cloud Farm in Shirley

Finest at Sea Sustainable Seafood

Jenny Horn’s Heritage Turkeys, Cowichan Valley

Thiessen Farm Ducks, Fraser Valley

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