Dinner Menu
Hollandaise, smoked mushrooms
CHARRED ASPARAGUS
22
Hollandaise, smoked mushrooms
Buttermilk harissa, cilantro, walnuts
DUCK PASTRAMI STUFFED MORELS
26
Buttermilk harissa, cilantro, walnuts
Pickled seaweed, rice vinegar, fresh apple and celery dressing, dill oil
SMOKED SABLEFISH SALAD
24
Pickled seaweed, rice vinegar, fresh apple and celery dressing, dill oil
Goat cheese mousse, flowering currant vinegar
TURNIPS & SNAP PEAS
18
Goat cheese mousse, flowering currant vinegar
Garlic aioli, chives
FRASER VALLEY SPECIALTY POULTRY - DUCK CROQUETTES
16
Garlic aioli, chives
"Boursin" cheese filling, sweet onion soubise, Heidi cheese, porcini mushrooms
HOUSE MADE PASTA
34
"Boursin" cheese filling, sweet onion soubise, Heidi cheese, porcini mushrooms
Spring vegetable succotash, gooseberry, sauce veronique
POACHED HALIBUT
42
Spring vegetable succotash, gooseberry, sauce veronique
Turnip salad, haskap berry jus
FRASER VALLEY SPECIALTY POULTRY - ROASTED DUCK BREAST
41
Turnip salad, haskap berry jus
Tenderloin or Ribeye with gnocchi "fries", braised leeks, and an allium salad
STEAK NIGHT
48/83
Tenderloin or Ribeye with gnocchi "fries", braised leeks, and an allium salad
Fried to order, served with last years berries & lemon curd
LITTLE DOUGHNUTS
12
Fried to order, served with last years berries & lemon curd
Hazelnut praline, and chocolate
CHOCOLATE MOUSSE
13
Hazelnut praline, and chocolate
Poached rhubarb, almond biscuit
GREEN TEA & ROSEHIP CUSTARD
12
Poached rhubarb, almond biscuit