Klaus
Chilled Rhubarb Broth
With mint oil, an apple, chervil jelly, rustic arugula and sweet cicely pods
Seared Scallop
With balsamic, lemon thyme vinaigrette, a roasted cauliflower, cilantro, wild rice cabbage roll, carrot ginger purée, and crispy potato
Pumpkinseed crusted Wild Chinook Salmon
With tamari, garlic and nasturtium leaf emulsion, a Montana cheese sundried tomato polenta, ruby beet and bok choy
Apple, Brandy Tart Soufflé
Rhubarb Ginger Ice Cream
Esther
Sooke Harbour House Salad
Wild and cultivated organic greens and edible blossoms from our gardens, tossed in blueberry, fennel dressing
Smoked Tuna
With pickled, garlic, tarragon emulsion and sorrel purée, root vegetable, grainy mustard salad, poppyseed crackers and watercress
Spice brined and grilled Pork Tenderloin
With a red wine meat stock reduction and plum rosemary glaze, a wild mushroom, caramelized onion pasta torte, carrot spears and wilted greens
Artisan Cheeses
Hilary's cheese from the Cowichan Valley
David Wood's goats and ewe's milk cheeses from Salt Spring Island Cheeses
Moonstruck organic Jersey Cow's milk cheese from Salt Spring Island
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Klaus
Spinach and Broccoli Soup
With roasted garlic yoghurt, apricot cranberry coriander chutney
Chive steamed Halibut
In an Alaria seaweed fish broth with clams and mussels, miso marjoram buckwheat noodle cake, lemon eucalyptus oil
Spiced Pekin Duck Breast
With a red wine duck stock reduction and minted rhubarb sauce, cream cheese mash potato, smashed root vegetable and snow peas
Garden Inspired Sorbets
Apple Fennel, Blueberry Grand Fir, Maple Pear Thyme
Esther
Spinach and Broccoli Soup
With roasted garlic yoghurt, apricot cranberry coriander chutney
Roasted Pork Sausage
With apple hazelnut lovage puree and Dijon sage emulsion, rosemary sweet and sour bean salad, cheese tuile
Yellow Split Pea crusted Lingcod
With Arugula and pine shoots emulsions, chickpea cilantro cake, asparagus and cauliflower
Blueberry Hazelnut Clafouti
With lemon thyme crème brulée ice cream, blueberry lemon thyme sauce, rhubarb jelly
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