Field Trip to West on Monday

photo gallery of dishes prepared by the restaurant
note the attention to fine detail

North Arm Farm Beets. Hazelnuts and parsley pistou. Gluten free.

Fraser Valley pork belly, Agassiz quince compot. Gluten free.
Honey mussels. Crispy stuffed mussels with spinach lemon puree.
Gnocchi. Sage brown butter, parmesan.
Albacore tuna. Ponzu gel, shiso.
Oyama Prosciutto. Verjus Gastrique, EVOO. Gluten free.
Dungeness crab salad. Lightly pickled cucumbers and red onions, fine herb salad, lemon puree. Gluten free.
Baynes Sound Scallops. Maple glazed, Pemberton carrots 'vichy', marcona almond vinaigrette. Gluten free.






Albacore Tuna. Ponzu marinated loin, confit belly, lightly pickled daikon, sea weed sake kasu emulsion.







Haida Gwaii Halibut. Wrapped in scallop mousse and yuba, braised daikon, poached mousseline, squid tempura, dashi consomme.






Vancouver Island Octopus. Cracked olives, barigoule vinaigrette. Gluten free. 







Salish Sea Sockeye salmon. Pemberton sunchokes, melted leeks, black truffle cognac gastrique. Gluten free.






Roasted AAA beef tenderloin. Pemberton potatoes, porcini ragout, and celeriac purée.








Roasted celeriac risotto with shaved black winter truffles.

fresh raspberries with lemon tuiles, cream cheese ice cream and nobo fruit tea syrup
sherry-poached pears with pear and raisin compote and maple-roasted walnuts
blue cheese cake with port-braised blueberries and cinnamon brioche toast







Chocolate tasting. Raspberry chocolate almond cake, milk chocolate semi freddo, almond croquant. 75% cocoa barry chocolate ganache, raspberry compote and ice cream. Warm chocolate cake filled profiterole, toasted cocoa meringue.




Apple cake with cranberry curd, cream cheese ice cream, crispy filo, butterscotch sauce, apple salad in quince syrup. 

Comments

Popular posts from this blog

Johnnie Walker Tasting

Know your wine bottle sizes

Dress Code: 'Hotel Wear'