To Begin
Arancino
Risotto stuffed with house-spiced sausage & gruyere, finished with winter pest, confit tomatoes, red wine truffle vinaigrette tossed greens
Roasted Cauliflower Hummus
Sourdough flat bread, brushed with lemon garlic butter, chili marinated warm olives, pomegranate seeds, toasted almonds
Roasted Creamy Seafood Chowder
Local & imported shellfish and fish, roasted in garlic butter, finished with chive dill oil
Daily Bread3,00 $
Created by the Culinary and Pastry Arts students served with flavored whipped butter
Hunt, Fish, Gather, and Forage
Truffle Butter-Basted BC Hen Breast
White bean. cabbage & bacon ragout, roast shallot jus, preserved summer lemon gremolata, grilled apples
Wild West Salmon
Charred apple risotto with roasted root vegetables tossed with dill horseradish butter and shallot cream sauce
Chefs' Garden Offerings
Please ask our server for our rotating seasonal vegetarian or vegan dishes
Cumin Spiced Lamb Shank
Charred orange, pickled shallot & pomegranate salad, and goats cheese polenta
Sweet Treats
Chai Baba Poached Pear
Warm local pear steeped in Chai Baba chai tea, puffed rice, vanilla coconut cream, cardamom orange reduction, ginger cookie dust
Chocolate Mousse
Chocolate mousse with espresso chocolate cookie crumble and torched Arlo's honey marshmallow fluff
Old Fashioned Apple Cider Vinegar Pie
BC apple cider vinegar pie, haskap berry compote, sour cream ice cream
