Gourmet Wine Dinner-Field and Stream

May 29

Learn what it means to be a ‘locavore’…

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.

Vancouver Club
rooftop herb ‘gazpacho’ vodka

Qualicum
diver scallop crudo, nitro olive oil, sea cider gastrique, lemon balm gel

Pemberton
cured rainbow trout, confit of new crop potatoes, spring shoots, soft herb vinaigrette

Glen Valley
hay baked hen, leek ash rolled custard yolk, caramelized sunchoke, fennel bulb

Fraser River
cedar gel glazed sockeye salmon, fraser river sturgeon caviar, chanterelle mushrooms

Okanagan
mustard seed crusted venison loin, cabernet reduction, melted leeks, lovage stewed legumes

‘Regional Suite’
Dessert

Reception 6:30 p.m.
Dinner 7:00 p.m.
$110. per person
(dinner and wine)

(Please note that due to the nature of this menu we are
unable to accomodate special dietary concerns and food allergies)

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