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  • 1st course Saffron arancini with smoked onion soubise and poached side strip shrimp
  • 2nd course Roasted squash, candied prosciutto and arugula salad with balsamic gel
  • 3rd course Honey parsnip velouté with brioche croutons and fried sage
  • 4th course Albacore tuna cru with pickled cucumber, shimiji mushrooms and ponzu emulsion
  • 5th course Seared qualicum bay scallops with black truffle puree and crisp calamari and lemon piggy powder
  • 6th course Pan seared salmon with mussel and whiskey "chowder" and crisp salmon puffs
  • 7th course Bake sablefish with braised oxtail, walnuts, maple turnips and horseradish froth
  • 8th course Blue cheese cheese cake with black pepper almonds and port reduction
  • 9th course Pistachio mousse with white chocolate and honey
  • 10th course Gingerbread macaroons