First Course

  • Amuse-bouche

Second Course

  • Velouté of jerusalem artichokes with side-stripe shrimp, celery leaf, pear bavario, and sourdough toasts

Third Course

  • Shaved-asparagus salad with truffle vinaigrette, parmesan emulsion, and radish-preserved lemon

Fourth Course

  • Albacore tuna with avocado mousse, cilantro and mirin sorbet, crisp rice, and crab cracker

Fifth Course

  • Arctic char with shaved-vegetable salad, balsamic gel, carrot essence, and citrus vinegar

Sixth Course

  • Wild northern coho center-cut salmon with Saltspring Island mussel, dill, celery-root hash, and lobster cream

Seventh Course

  • Panna cotta with macerated summer fruits, basil sorbetto, and strawberry-basil consommé