Friday May 23, 5:00pm
Amuse-Bouche
Digby Scallop Crudo
purple cabbage broth, lemon, micro cilantro
Cave Spring Dolomite Brut
(3 oz)
First
Chilled Nova Scotia Lobster
brown butter, kohlrabi, Castelfranco, frisée, lemon gel, citrus aïoli
Cave Spring ‘Dolomite’ Chardonnay
(3 oz)
Second
Pacific Dungeness Crab Raviolo
celeriac purée, citrus beurre blanc, caviar, chive
Cave Spring CSV Riesling
(3 oz)
Third
BC Sablefish
squid ink risotto, dulce emulsion, puffed rice, flowers
Cave Spring Estate Gamay
(4 oz)
Palate Cleanser
Compressed Radish
compressed radish, ginger simple syrup, crème fraîche
Fourth
Surf and Turf
Nori crusted PEI tenderloin, BC spot prawns, white asparagus, chive hollandaise
Cave Spring Estate Cab Franc
(4 oz)
Dessert
Lemon Posset
Ginger syrup, preserved lemon, candied fennel
Coffee & tea service
Petit Four
Lemon passionfruit pate de fruit