Sample Menus

October 2014 with Wine Pairing Sample Menu

~~~~~~ Appetizer Choices ~~~~~~  

Rouge Vif Squash, Maple & Apple Soup
Blossom’s Blue cheese, lemon thyme yogurt, Miner’s lettuce and brown butter
2007 Riesling, Picone Vineyard, Stratus, Charles Baker, Naigara-on-the-Lake

Ragley Farm Greens
Sooke Harbour House’s wild and cultivated herbs and flowers, pumpkin seeds,
a caramelized honey, apple cider and fennel frond vinaigrette
2007 Riesling, Picone Vineyard, Stratus, Charles Baker, Naigara-on-the-Lake

Denman Island Oysters
Four, served raw on the half shell with an elderflower, verjus and kohlrabi mignonette
NV Brut (pinot noir and chardonnay), Blue Mountain, Okanagan Falls

Seared Albacore Tuna Loin
Smoked tuna, a lemon leaf leek oil, carrots, beet vinaigrette, hazelnuts, leek ash, quark
2012 Pinot Gris, Kettle Valley, Naramata Bench

Apple & Merlot Braised Bison
Nodding onion and Montana cheese gnudi, smoked parsnip purée, arugula, pear, leeks, chili oil
2011 Merlot, Red Bridge, Orofino, Similkameen Valley

Manilla Clams in a Smokey Sake Broth
Dungeness crab, house made bacon, sea asparagus, Belgian endive, potato chips, dulce butter
2009 Sassi (Ortega and pinot gris), Venturi-Schulze, Cowichan Valley

~~~~~~ Main Course Choices ~~~~~~

Seared Red Bandit Rockfish
Chervil potato rosti, carrot, turnip, Asian greens, fennel purée, nasturtiums, smoked paprika emulsion
2011 Chardonnay, Robin Ridge, Similkameen Valley

Braised Lamb Shoulder
Marjoram crispy chick peas, kale, parsnip, red cabbage, apple and celery root sauce, Grand Fir braising jus
2011 Marechal Foch, Starling Lane, Saanich Peninsula, Vancouver Island

Malted Ricotta and Thyme Ravioli
Butternut squash and carrot sauce, sunflower seeds, radicchio, beets, Montana cheese
2011 Ava (viognier, roussanne, marsanne), Le Vieux Pin, Black Sage Bench

Whole Sooke Dungeness Crab
Served hot or cold in the shell with a lemon-verbena butter
2011 Chardonnay, Robin Ridge, Similkameen Valley

DESSERT ~~~~~~

Dark Chocolate Velvet Cake
Malt panna cotta, caramel ice cream, espresso crème Anglaise, shaved dark chocolate shortbread
NV Port Victoria (wild blackberries), Saanich Peninsula, Starling Lane, Vancouver Island, BC

Quark Clouds
Caramelized breadcrumbs, warm plum compote, brandy snap crisp, Grand Fir honey whipped cream
2011 Wassail Blush, Tugwell Creek Meadery, Sooke, Vancouver Island, BC

Garden Inspired Sorbets
The following flavours are served together:
Apple - Rosemary
Quince - Angelica
Strawberry - Mable Grey
NV Pomona (organic crab apples), Sea Cider, Saanich Peninsula

Seasonal Ice Creams
The following flavours are served together:
White Chocolate - Maraschino Sage
Parsnip
Vanilla
NV Pomona (organic crab apples), Sea Cider, Saanich Peninsula

Plate of Local Artisan Cheeses
The following cheeses are served together:
Moonstruck Cheese, Saltspring Island
Beddis Blue (raw, blue veined)
Ash ripened Camembert (pasteurized, soft creamy with an ash rind)
Saltspring Island Cheese Company (David Woods)
Blue Juliette (goat’s milk, soft creamy)
Montana (hard sheep’s milk)
2009 Brandenburg #3 (Madeleine Angevin), Venturi-Schulze, Cobble Hill, Vancouver Island, BC

Chef Oliver Kienast

Pastry Chef Matthias Conradi

With appreciation to our suppliers, the farmers, fishermen and foragers of our region:
Ragley Farm in East Sooke, ALM Farm in Otter Point, Silver Cloud Farm in Shirley,
Finest at Sea Seafoods, Two Rivers Meats, Thiessen Poultry Farm

~~~~~~

November to December Sample Menu

Appetizers
Sooke Harbour House Salad of wild and cultivated greens and edible flowers tossed in a smoked tomato, summer savoury and roasted local garlic vinaigrette
**
Grainy mustard, tarragon and german fingerling potato salad, with nasturtium blooms
**
Reisling and carrot juice steamed west coast shellfish, with honey cider pickled purple cabbage
Mains
Hyssop marinated and Alder wood grilled top round of free-range Cedar Glen Farm veal, with a caraway Granny Smith apple sauce, Russet potato and rosemary gratin, wilted collards and young carrots
**
Tamari roasted Port Renfrew Ling cod, with a medley of local seasonal vegetables, spinach and lentil fritters, and a ginger juice, coriander and apple cider vinegar sauce   

Selection of Desserts
* Please note, because our kitchen works with the freshest of local ingredients, some seasonal changes may occur, based on availability

September Wedding Sample

Wedding Dinner
Steamed Clams and Mussels in a Basil, Sun Dried Tomato Garlic Butter
***
Two Bean and Tomato Salad with a Herbed Champagne Fireweed Honey Vinaigrette
***
Baby Potato and Radish Salad with a Grain Mustard Horseradish Rosemary Dressing
***
Pickled Vegetable and Raisin Salad with a Ginger Herb Oil
***
Grilled Salmon with Lemon Thyme Garlic Cream
***
Slow Roasted Prime Rib with Summer Savory Jus
***
Wedding Cake
Vanilla Genoise with Bavarian Cream and White Chocolate Butter Cream
* Please note, because our kitchen works with the freshest of local ingredients, some seasonal changes may occur, based on availability

May Sample Menu

Hors D’oeuvres
Cheese, Fruit, and Simple Herb Bread Sticks on Platters
Dinner
Sooke Harbour House Salad of Edible Greens and Blossoms
with an Apple Coriander Seed and Arugula Vinaigrette
***
Wild Sockeye Salmon over Alder Wood Coals
with a Carrot Juice Herbal and Roasted Local Vegetables
***
Hyssop and Salt Spring Island Sheep Cheese and Potato Terrine
with Local Wild Mushroom sauce and Steamed Vegetables
***
A Smoked Fish Plate of
Cold Smoked Salmon, Hot Smoked Cod
Shredded Vegetables, Smoked Oysters
***
White Chocolate Whisper Cake
Layered with Local Berry Mousse
Vanilla Butter Cream Icing and Dark Chocolate Sauce

June Sample Menu

Appetizers
Sooke Harbour House Salad of Wild and Cultivated Greens and Edible Flowers
Tossed in a Smoked Tomato, Summer Savoury and Roasted Local Garlic Vinaigrette
**
Grainy Mustard, Tarragon and German Fingerling Potato Salad, with Nasturtium Blooms
**
Reisling and Carrot Juice Steamed West Coast Shellfish
with Honey Cider Pickled Purple Cabbage
Mains
Hyssop Marinated, Alder Wood Grilled Top Round of Free-Range Cedar Glen Farm Veal
with a Caraway Granny Smith Apple Sauce, Russet Potato and Rosemary Gratin
Wilted Collards and Young Carrots
**
Tamari Roasted Port Renfrew Ling Cod
with a Medley of Local Seasonal Vegetables, Spinach and Lentil Fritters
and a Ginger Juice, Coriander and Apple Cider Vinegar Sauce
Dessert
Wild Strawberry and Mexican Tarragon Genoise
Layered with Fresh Raspberry Mousse
Garnished with Edible Flowers and Berry Coulis
* Please note, because our kitchen works with the freshest of local ingredients, some seasonal changes may occur, based on availability

June Buffet Menu Sample

Sample Summer Buffet Dinner Menu
Sooke Harbour House Salad of Wild and Cultivated Greens and Edible Flowers
Tossed in a Smoked Tomato, Summer Savory and Roasted Local Garlic Vinaigrette
**
Grainy Mustard, Tarragon and German Fingerling Potato Salad, with Nasturtium Blooms
*
Riesling and Carrot Juice Steamed West Coast Shellfish, with Honey Cider Pickled Purple Cabbage
***
Hyssop Marinated and Alder Wood Grilled Top Round of Free-range
Cedar Glen Farm Veal with a Caraway, Granny Smith Apple Sauce, Russet Potato and Rosemary Gratin, wilted Collards and young Carrots
**
Tamari Roasted Port Renfrew Ling Cod
with a Medley of Local Seasonal Vegetables, Spinach and Lentil Fritters
and a Ginger Juice, Coriander and Apple Cider Vinegar Sauce
***
Selection of Desserts
Or Wedding Cake
* Please note, because our kitchen works with the freshest of local ingredients, some seasonal changes may occur, based on availability