Enjoy a ‘100 Mile Menu’ and learn what it means to be a locavore at this dinner served in the field with a menu designed by Executive Chef Sean Cousins focusing on local, organic and sustainable producers paired with wines from the Pacific Northwest.
rooftop herb ‘gazpacho’ vodka
diver scallop crudo, nitro olive oil, sea cider gastrique, lemon balm gel
cured rainbow trout, confit of new crop potatoes, spring shoots, soft herb vinaigrette
hay baked hen, leek ash rolled custard yolk, caramelized sunchoke, fennel bulb
cedar gel glazed sockeye salmon, fraser river sturgeon caviar, chanterelle mushrooms
mustard seed crusted venison loin, cabernet reduction, melted leeks, lovage stewed legumes
Reception 6:30 p.m.
Dinner 7:00 p.m.
$110. per person
(dinner and wine)