Amuse Bouche

Roasted beet & honey chevre stars with Michel Pujol olive oil

Kumomto oyster on the half shell with sake-lime vinaigrette

Seared scallop in taragon cream with fresh chervil served on wonton soup

Salad

Baby butter lettuce, english stilton and caramelized pears with toasted pecans and champagne vinaigrette

Pecan crusted warm goat's cheese salad on bed of baby arugula with balsamic vinaigrette

Pan seared scallops and watercress salad with winter citrus vinaigrette

Soup

Roasted butternut squash drizzled with hazelnut oil and topped with chevre crostini

Sweet green pea puree with lemon scented crèmè fraiche

Wild mushroom and thyme

Glacèe

Pear & Pernod

Blood orange and vodka ice

Main

Herb crusted beef tenderloin steaks with horseradish yukon gold mash, oven roasted BC vine tomato & hericot vert

Proveçal crusted rack of lamb served with fingerling potatos & roasted baby vegetables

Potato wrapped halibut steaks with wilted asian greens, wild rice medley & sesame jus

Wild BC salmon steaks served with warm tomato chutney & wilted baby spinach

Dessert

Molten lava chocolate pots

Individual apple, pear & cranberry crostadas

Classic lemon tarts with cranberry coulis

Cheese

An elegant selection of artisan cheeses to finish off the meal

Coffee & Tea