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ALL SELECTIONSSelection 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
Vegetarian
Organic
ARANCINI WITH CHEF MIKE'S FAMILY 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
Vegetarian
Organic
Vegan
CHANTERELLE CROSTINI
Chanterelle mushroom pate, shaved truffles & garlic crostini
Vegetarian
Vegan
CHANTERELLE 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
Gluten free
SALMON GRAVLAX ON CUCUMBER
APPETIZERS
DUNGENESS CRAB CAKES
Crab cakes with saffron aioli
Organic
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
Gluten free
OYSTERS ON THE HALF SHELL
West Coast oysters with mignonette & lemon pearls
Gluten free
LOCAL CHARCUTERIE BOARD
A selection of local meats, cheeses & house made preserves. Served with Bred by Ed
Organic
LOCAL CHARCUTERIE BOARD
"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
Gluten free
Vegetarian
Vegan
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
Vegetarian
Vegan
PEMBERTON SQUASH SOUP
Roasted local squash, caramelized onions, apples & yams. Topped off with Maple glazed walnuts
Gluten free
Vegetarian
Organic
Vegan
PEMBERTON SQUASH SOUP
TOFU LAKSA
Coconut curried soup with East Indian spices & Thai stick noodles. A favourite Malaysian street food
Gluten free
Vegetarian
Mild
Organic
Vegan
TRUFFLED POTATO & LEEK SOUP
Pemberton potatoes, leeks & roasted garlic with white truffles & truffle oil
Gluten free
Vegetarian
Vegan
SALAD
BAGNA CAUDA SALAD
Wilted spinach salad with sautéed wild mushrooms, parmigiana reggiano & an anchovy porcini dressing
Vegetarian
Organic
BAGNA CAUDA SALAD
BEET & GOAT CHEESE
West coast classic. Pemby beets, Vancouver Island goat cheese, local greens, beet chips & balsamic vinaigrette
Gluten free
Vegetarian
Organic
KALE CAESAR
Parmesan tuile & garlic croutons
NICOISE
Wild tuna, olives, potatoes, green beans, egg, cherry tomatoes & lemon thyme vinaigrette
Gluten free
Organic
PANZANELLA
Toasted foccacia, tomatoes, chickpeas, olives, fresh herbs & olive oil
Vegetarian
Vegan
ROOTDOWN GREENS WITH SEASONAL FRUIT AND HAZELNUTS
Rootdown Farm mixed greens, the freshest fruit of the season, local hazelnuts & "The Only" nutritional yeast vinaigrette
Gluten free
Vegetarian
Organic
Vegan
ROOTDOWN GREENS WITH SEASONAL FRUIT AND HAZELNUTS
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
Vegetarian
Organic
BUTTERNUT SQUASH RAVIOLI WITH 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
Vegetarian
Vegan
SPAGHETTI AND MEATBALLS
MAIN
BRACIOLETTE D'AGNELLO
Rack of lamb with charred radicchio, rapini, soft polenta & red wine jus
Gluten free
Organic
BRACIOLETTE D'AGNELLO
COCONUT SWEET CHILI CRUSTED LINGCOD
Pan seared Lingcod with a sweet & spicy coconut crust. Served with carrot & zucchini tagliatelle & Jasmine rice
Gluten free
Mild
COCONUT SWEET CHILI CRUSTED LINGCOD
DECONSTRUCTED BEEF WELLINGTON
Seared tenderloin with foie gras compound butter, roasted fingering potatoes, wilted spinach, wild mushrooms, a puff pastry ring & red wine jus
Organic
DECONSTRUCTED BEEF WELLINGTON
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
Vegetarian
Vegan
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
Gluten free
Vegetarian
AFFOGATO
APPLE CRUMBLE
Apples, spices and a crispy topping
LAVENDER CREME BRULEE
Classic French creme brûlée
Gluten free
Vegetarian
Organic
LAVENDER CREME BRULEE
LEMON POSSET
With fresh berries
MANGO STICKY RICE PUDDING
Coconut, fresh mango, vanilla & sticky rice
Gluten free
Vegetarian
Organic
Vegan
PANNA COTTA
Oat milk, coconut cream, agar agar & sugar. Topped with seasonal berry compote
Gluten free
Vegetarian
Vegan
PUMPKIN PIE
Spiced, sweetened & baked to perfection
TIRAMISU
Espresso & Brandy soaked ladyfingers with mascarpone whip & sabayon. Dusted with cocoa
Vegetarian
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