DINNER BY DESIGN – 2

Appetizer
Roasted Butternut Squash Soup, lemongrass scented, coconut foam
Potato Leek Soup, pancetta, herb pesto
Lobster Bisque, cognac crème fraîche
BC Mushroom Risotto Croquette, tomato jam, peppered greens, parmesan
Baby BC Beet Salad, frisée, fennel, tomato, radish, citrus vodka vinaigrette
Spinach & Arugula Salad, roast Okanagan pear, goat cheese, toasted hazelnuts, ice wine vinaigrette

Intermezzo
Chef’s Seasonal Palette Cleanser

Entrée
Grilled New York Steak, steamed lotus rice, ginger flashed vegetables, teriyaki jus
Chicken Duo, red wine glazed breast, roast thigh medallion, fried polenta, braised cabbage, bacon & pearl onions, thyme jus
Roast Wild BC Salmon, Dungeness crab mash, sautéed broccolini, lemon-chive beurre blanc
Bacon Wrapped Pork Tenderloin, asparagus, celeriac-potato purée, calvados jus
Coriander Roasted Cauliflower, sauté of chickpeas, green olive, vine-ripe tomato, preserved lemon olive oil

Dessert
Strawberry Indulgence, cheesecake, strawberry sauce
Decadent Chocolate Peanut Butter Cake, candied peanuts, chocolate sauce
Lemon Overload, lemon meringue tart, lemon compote, lemon sauce
Whistler Mountain, chocolate mousse, pistachio sauce, fresh berries
Apple Spice Cake, cinnamon ice cream, toffee popcorn
Roasted Pear, shortbread crumble, mascarpone, berry port reduction