ALL SELECTIONS
Selection of many of my offerings. Combine as you please
CANAPES
ARANCINI WITH CHEF MIKE'S FAMILY TOMATO SAUCE
Deep fried risotto balls crusted in breadcrumbs & topped off with Nono's tomato sauce
BEET & MUSHROOM TARTAR
Pemby beets roasted low & slow with aromatic herbs & spices. Shredded with cremini mushrooms, thyme & rosemary. All on top of Ed's Bred crostini with basil olive oil & fresh cracked pepper
CHANTERELLE CROSTINI
Chanterelle mushroom pate, shaved truffles & garlic crostini
CHICKEN LIVER PARFAIT
On crostini with red onion jam & balsamic reduction. Served with a glass of Burrowing Owl Cabernet Sauvignon
ROASTED BEETS & TAROT ROOT CHIPS
Oven roasted beets with curried mayo on a tarot root chip
SALMON GRAVLAX ON CUCUMBER
Salmon gravlax, chive creme fraiche & pickled carrot on a cucumber round. Paired with Castoro de Oro Unoaked Chardonnay
APPETIZERS
DUNGENESS CRAB CAKES
Crab cakes with saffron aioli
PAN SEARED SCALLOPS WITH MAPLE-FENNEL GLAZED BACON
Fresh U10 scallops with corn crema & Maple bacon. Served with a glass of Quail's Gate Pinot Noir
OYSTERS ON THE HALF SHELL
West Coast oysters with mignonette & lemon pearls
LOCAL CHARCUTERIE BOARD
A selection of local meats, cheeses & house made preserves. Served with Bred by Ed
"TOAD IN A HOLE" QUAIL EGG
Sunny side up quail egg fried in a brioche ring. Topped with shaved truffles & chive oil
FIRE ROASTED PADRON PEPPERS
With smoked salt
BC SPOT PRAWNS
Pan seared in garlic butter
SOUP
BISQUE
Shellfish bisque with vanilla cream & saffron pearls
MINESTRONE
Cannelini beans, acini di pepe, tomatoes, veggies and fresh herbs
PEMBERTON SQUASH SOUP
Roasted local squash, caramelized onions, apples & yams. Topped off with Maple glazed walnuts
TOFU LAKSA
Coconut curried soup with East Indian spices & Thai stick noodles. A favourite Malaysian street food
TRUFFLED POTATO & LEEK SOUP
Pemberton potatoes, leeks & roasted garlic with white truffles & truffle oil
SALAD
BAGNA CAUDA SALAD
Wilted spinach salad with sautéed wild mushrooms, parmigiana reggiano & an anchovy porcini dressing
BEET & GOAT CHEESE
West coast classic. Pemby beets, Vancouver Island goat cheese, local greens, beet chips & balsamic vinaigrette
KALE CAESAR
Parmesan tuile & garlic croutons
NICOISE
Wild tuna, olives, potatoes, green beans, egg, cherry tomatoes & lemon thyme vinaigrette
PANZANELLA
Toasted foccacia, tomatoes, chickpeas, olives, fresh herbs & olive oil
ROOTDOWN GREENS WITH SEASONAL FRUIT AND HAZELNUTS
Rootdown Farm mixed greens, the freshest fruit of the season, local hazelnuts & "The Only" nutritional yeast vinaigrette
PASTA
BEEF SHORT RIB RAVIOLI
Braised short rib, wild mushrooms, porcini jus
BUTTERNUT SQUASH RAVIOLI WITH ALFREDO
Handmade ravioli with squash & parmigiana reggiano filling. Served in Alfredo
LINGUINE CARBONARA
Guanciale, fennel, liaison
ORICHIETTE CON FUNGI E CARNE
Beef tenderloin, tomato, brandy flambé, demi glace, heavy cream
PESTO TAGLIATELLE
Basil pesto, tagliatelle noodles, wilted kale, wild mushrooms & toasted pine nuts
SPAGHETTI AND MEATBALLS
MAIN
BRACIOLETTE D'AGNELLO
Rack of lamb with charred radicchio, rapini, soft polenta & red wine jus
COCONUT SWEET CHILI CRUSTED LINGCOD
Pan seared Lingcod with a sweet & spicy coconut crust. Served with carrot & zucchini tagliatelle & Jasmine rice
DECONSTRUCTED BEEF WELLINGTON
Seared tenderloin with foie gras compound butter, roasted fingering potatoes, wilted spinach, wild mushrooms, a puff pastry ring & red wine jus
DUCK A L'ORANGE
Seared breast & confit leg, pearl onions, nugget potatoes & brocolini
GRILLED KING OYSTER MUSHROOM
With soft polenta, charred raddichio, rapini & red wine jus
ROAST CHICKEN
Chicken supreme, seasonal veggies, garlic mashed potatoes & red wine jus
WAGYU RIBEYE
Wagyu beef ribeye, potato pave, brocolini & truffle butter
DESSERT
AFFOGATO
Strong Italian coffee with vanilla gelato
APPLE CRUMBLE
Apples, spices and a crispy topping
LAVENDER CREME BRULEE
Classic French creme brûlée
LEMON POSSET
With fresh berries
MANGO STICKY RICE PUDDING
Coconut, fresh mango, vanilla & sticky rice
PANNA COTTA
Oat milk, coconut cream, agar agar & sugar. Topped with seasonal berry compote
PUMPKIN PIE
Spiced, sweetened & baked to perfection
TIRAMISU
Espresso & Brandy soaked ladyfingers with mascarpone whip & sabayon. Dusted with cocoa