First Course

  • North Arm Farm's beetroot with dill ash, goat-cheese mousse, and shaved watermelon radish

Second Course

  • Roasted-squash soup with a hazelnut cookie and apple panna cotta

Third Course

  • Seared albacore tuna with wasabi emulsion and ponzu gel

Fourth Course

  • Stuffed Saltspring mussel with chorizo, frisée, and braised lentils

Fifth Course

  • Roasted-lamb fillet with pea purée, slow-cooked potato, and heirloom carrots

Sixth Course

  • Tiramisu with espresso sugar, sponge cookies, and gelato