Tour De Feast

House cured foie gras torchon, Pate of elk pork rillette crostini, frisee, fig mostarda, pickles

House cured duck croutons, charred garlic and shallot caesar dressing, parmesan touille

Octopus takoyaki cake, Wild albacore tuna, avocado texture, salad, warm soft poached egg, wafu, house kale spice

House made tart, fromage blanc, lardons, onions, truffle essence, pistou, side salad

Organic mix greens, camembert cheese, grainy mustard pear vinaigrette

Warm kale, granola, green olives

7 hours cache creek braised beef, truffle pomme puree, bacon cheese mash, broccolini and baby carrots, peppercorn cream sauce

Maplehills Half roasted hen served on a bed of house made gnocchi, prawns, wild mushrooms and carrot puree, pan jus

Bourride Aromatic seafood mussel broth, Honey or gala mussels, manila clams (B.C.), side striped prawns (B.C.), market fish, rouille side bread

served pink, wild mixed mushrooms, roasted potatoes, hazelnut romesco

Fraser Valley duck leg, organic beans with boudin blanc, swiss chard artichoke, citrus jus; Market meat / Market fish please ask the server - MP

House cured foie gras torchon, Pate of elk & pork rillette crostini, frisee, fig mostarda, pickles

House cured duck croutons, charred garlic and shallot caesar dressing, parmesan touille

Octopus takoyaki cake, Wild albacore tuna, avocado texture, salad, warm soft poached egg, wafu, house kale spice

House made tart, fromage blanc, lardons, onions, truffle essence, pistou, side salad

Organic mix greens, camembert cheese, grainy mustard pear vinaigrette

Warm kale, granola, green olives

7 hours cache creek braised beef, truffle pomme puree, bacon & cheese mash, broccolini and baby carrots, peppercorn cream sauce

Maplehills Half roasted hen served on a bed of house made gnocchi, prawns, wild mushrooms and carrot puree, pan jus

Bourride Aromatic seafood mussel broth, Honey or gala mussels, manila clams (B.C.), side striped prawns (B.C.), market fish, rouille & side bread

served pink, wild mixed mushrooms, roasted potatoes, hazelnut romesco

Fraser Valley duck leg, organic beans with boudin blanc, swiss chard & artichoke, citrus jus; Market meat / Market fish please ask the server - MP