An Elevated Plated Menu

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ew Year, New menu items. coming in hot with a new elevated plated menu intended for a 4 course Dining Experience will leave your senses tingling, your guests talking and your palate wowed. 
 

EACH MENU ITEM CAREFULLY CRAFTED BY OUR HIGHLY SKILLED CULINARY TEAM. USING THE FINEST INGREDIENTS AND DETAILED PLATING, THESE ELEVATED FARM TO TABLE PLATES TASTE AND LOOK JUST AS BEAUTIFUL. THEY SAY YOU ALSO EAT WITH YOUR EYES. HERE’S PROOF.

VIEW THE VIDEO TO SEE WHATS NEW!

THE STARTERS:

Individual Antipasto Grazing Board

Artisan Charcuterie & Cheese selection, olives, fruit, crackers & crostini

Carrot & Citrus

salad of glazed & roasted carrots, orange segments, beets, cashew crema, chickpea dukkah  (mini plate available)

Burrata, Grapefruit & Tomato Salad

fried sourdough croutons, heirloom cherry tomatoes, cucumber caviar, grapefruit, micro basil, basil oil

Zucchini & Asparagus Salad

tuscan white beans, thinly shaved zucchini, asparagus ribbons, shaved fennel, haricot blanc, ladolemono, toasted macadamia nuts, poached quails’ egg

Winter Green Pear Salad

shaved fennel, winter greens, radicchio, roquefort blue cheese & crème fraîche, citrus dressing, nut brittle (mini plate available)


THE MAINS

OLIVE OIL POACHED HALIBUT 

lobster & BC spot prawn bisque, demi sec tomatoes, harvest vegetable fricassée

TORCHED HALIBUT 

shallot & white wine cream, dill oil, heirloom cherry tomatoes,  seasonal vegetable fricassée, micro radish

GLAZED PORK BELLY

pork belly glazed with orange marmalade gastrique, spiced carrot purée, candied orange zest, crispy pork chicharon, carrot ribbons (mini plate available)

POULET CHASSEURS

glazed & roasted chicken breast, foraged mushrooms & asparagus tips, pomme purée, truffle jus, mushroom tuile

BRAISED SHORT RIB BORDELAISE

short rib of beef, caramelized onion jam,  lemon zest gremolata, bordelaise sauce, pommes paillasson, parsnip & onion purée (mini plate available)

POULET ET GNOCCHI

pan seared chicken breast, parisian gnocchi, beurre noisette pumpkin cream, goats cheese & Fraser Valley hazelnut mousse, brussels sprouts, frisee

BC SALMON FILLET    

lightly cured miso glazed salmon, turnip & zucchini ‘risotto’, asparagus, beurre blanc, zucchini & burnt lemon emulsion

ASH CRUSTED STRIPLOIN

scallion & onion ash rubbed AAA striploin steak, confit potato medallions, chargrilled seasonal vegetables, chimichurri (mini plate available)

TORTELLINI ARTIGIANO

hand formed prawn tortellini, dill & clam cream, white wine steamed mussels & clams, dill oil (mini plate available)

 

THE END

LEMON MERINGUE TART 

lemon cream, pâté sucrée, torched lavender meringue, fresh berries

 

TART Au Chocolate

pâté sucrée, 70% chocolate ginache custard, salted caramel, gold dust

 

Deconstructed Creme Brulee

gently set vanilla bean custard, caramelized sugar, brandy snap tuile, seasonal fruit 

 

 

CULINARY TEAM:

Culinary Director: Mark Pruger

Executive Chef: Barry Bibby

Sous Chef: Robbie Brooks

Creative Director: Carlyanne Pruger

Photo and Video Credits: Brooklyn D Photography

 

THANK YOU TO OUR POST SPONSORS

Florals: Deborah Lee Designs

Chargers, Chairs: Bespoke Decor

Glassware, Plates, Napkins, Chargers, Flatware: Winstons

Glassware, Table Linens, Flatware, Chairs: Pedersens

Chairs, Chargers, Decanters: Bespoke Decor

Linens, Napkins, Pipe and Drape, Candles and Holders: Ruffled Rose 

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