3 Course Private Chef Dinner
1st Course
(choose 1)
Okanagan Apple Fennel Chicory Salad (GF | V)
avonlea cheddar, celery, banyuls vinaigrette
Heirloom Cucumber & Butter Lettuce Salad (VEGAN | GF)
pepita, sunflower seed, dill, mint, preserved citrus dressing
Fennel Crusted Albacore Tuna (GF | DF)
pickled fresno peppers, sweet potato, leche de tigre
Burrata (V | GF)
sourdough panzanella, watercress, smoked berry vinaigrette
2nd Course
(choose 1)
Black Garlic & Miso Braised Short Rib (GF)
pomme puree, baby heirloom carrots, sauteed leeks
Roasted Black Cod (GF | DF)
fondant potato, poached fennel, boullabaisse
Roasted Farmcrest Chicken Breast (GF)
fingerling potato, creamed corn, shishito pepper, truffle jus
Pan Seared Arctic Char (DF)
parisian gnocchi, caper berries, anchovy sauce vierge
Grilled AAA Beef Striploin (GF)
duchesse potato, charred asparagus, sauce bordelaise
3rd Course
(choose 1)
Yuzu Lemon Tart (V)
fresh blueberry, blackberry and raspberry
Honey Crisp Apple Gallette (V)
vanilla creme anglaise, hazelnut streusel
Black Cherry Pavlova (GF | V)
grand marnier, marinated cherry, chantilly
Chocolate Fondant (V)
bourbon salted caramel, white chocolate mousse, espresso crumb
4 Course Tasting Menu
compressed watermelon, burrata, butter lettuce, smoked tomato basil vinaigrette
1st Course
Marinated Heirloom Cherry Tomato Salad
compressed watermelon, burrata, butter lettuce, smoked tomato basil vinaigrette
wild asparagus, pickled cucumber, avocado, yuzu vinaigrette
2nd Course
Albacore Tuna Tartar
wild asparagus, pickled cucumber, avocado, yuzu vinaigrette
onion and thyme soubise, french beans, pickled cippolini, olive tapenade, truffle jus
3rd Course
Roasted Veal Loin
onion and thyme soubise, french beans, pickled cippolini, olive tapenade, truffle jus
raspberry, pistachio tuille, vanilla bean ice cream
4th Course
Lemon and Mint Compressed Peaches
raspberry, pistachio tuille, vanilla bean ice cream
5 Course Tasting Menu
frissee, arugula, pine nuts, parmesan tuille, grainy mustard vinaigrette
1st Course
Charred Asparagus Salad
frissee, arugula, pine nuts, parmesan tuille, grainy mustard vinaigrette
2nd Course
Citrus and Dill Cured Halibut anchovy, apple and shaved fennel, olive oil
3rd Course
Pea and Ricotta Tortellini crispy prosciutto, truffle butter
glazed micro turnip and radish, lamb jus
4th Course
Lamb Chop with Root Vegetable Pave
glazed micro turnip and radish, lamb jus
mango and finger lime tartare
5th Course
Passion Fruit and White Chocolate Bavarois
mango and finger lime tartare