Sample Menus

October with Wine Pairing Sample Menu

Special Menu
1991 Old Cuvee Brut, Venturi Schulze
60% Pinot Auxerois, 20% Chasselas, 20% Pinot Gris (no oak/no dosage)
Smoked Trout Cous Cous Tower
On Smoked Apple, Horseradish Creme Fraiche
***
1994 Kerner Hainle Vineyard, Peachland BC
Local Rock Sole, Corn Smoked Salmon Fritter
Roasted Buttermilk Squash
With a Crab, Side Stripe Shrimp, Leek, Roma Tomato Malahat Farm Cilantro Sauce
***
1994 Pinot Auxerious Hillside Vineyard, Naramata, BC
Seared Halibut
With a Red and Yellow Tomato, Roast Red Pepper, Corn and Bean Relish
Served with a Potato Lemon Thyme Terrine
***
1994 Le Comte Pinot Noir
Composed Sooke Harbour House Salad of Garden Greens and Edible Blossoms
Tossed in a Hazelnut, Maple, Loganberry and Garden Herb Vinaigrette
***
1993 Riesling Ice Wine, Summerhill
Warm Pear Stuffed with Brie
And Dried Prunes and Walnuts
Baked in Brioche

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