HOLIDAY MENU
1ST COURSE
Butternut squash & Bartlett pear soup / VEG
Toasted pumpkin seeds & crostini.
Roasted candy cane beet & acorn squash salad / GF
Toasted pumpkin seeds, spiced pecans. Maple dijon vinaigrette & chèvre.
Caramelized onion agrodolce. Grilled focaccia.
Seared scallops, cauliflower & prosciutto / GF
Fonduta & Toast. Fontina, aged cheddar & burrata
Caramelized onion agrodolce. Grilled focaccia.
Ricotta / VEG
Charred flatbread. Peppercorn ricotta. Olive oil & sweet sweet sherry.
2ND COURSE
Roasted chicken breast & winter vegetables / GF
Calvados & Quince.
Grilled Fraser Valley Pork Chop / GF
Yukon mash & charred braised island cabbage. Apple relish.
Grilled Sockeye / GF
Cassoulet. Toasted pistachio gremolata.
Roasted butternut squash & Black Bean salad / VEG / GF
Charred chuey choy & bell pepper. Miso, toasted chili & cashews
3RD COURSE
CHOCOLATE TRIO / GF
SALTED CARAMEL POT DE CRÈME, ESPRESSO MOUSSE CAKE, CHOCOLATE TRUFFLE
TUCG CRUMBLE
SEASONAL CRUMBLE, VANILLA BEAN GELATO
dark chocolate lava cake
DARK CHOCOLATE, LAVA & CAKE