Chef’s Tasting Menu

5 course | 138
wine pairing | 78

– First –

APPETIZERS

Black Truffle Cannoli burrata, smoked pine nuts
Sweet Pea Pani Puri feta cream, dukkha, chick pea
Foie Parfait late harvest jelly, pickled strawberries
Dungeness Crab Cake citrus aioli, trout roe
Seafood Taco salsa verde

Blue Mountain, Sparkling Rosé BC

Artisan Bread
olive oil, lillooet cultured butter, maldon salt

– Second –

FISH

BC Octopus Carpaccio
cauliflower, za’atar, black garlic,
preserved lemon, cilantro

Trimbach, Sylvaner, Alsace

– Third –

MEAT

Fraser Valley Duck Breast
duck & foie gras crépinette, sicilian pistachios, beets, okanagan cherries

Attilio Ghisolfi, Langhe Nebbiolo, Italy

– Palate Cleanser –
kabosu citrus & pear liquid truffle

– Fourth –

CHEESE

Taleggio
ficattola, cerignola olives, sage, heirloom tomato, olive oil jam, fennel

Batasiolo, Moscato d’Asti, Italy

– Fifth –

DESSERT

Raspberry Mojito
mousse, crispy meringue, bergamot

Pentâge, Late Harvest Roussanne, BC