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CHEF’S TABLE

COLD PLATTERS
Fresh Market Green Bundles
Venturi Schulze Balsamic Vinegar & Extra Virgin Olive Oil
Jicama, Snap Pea & Cashew Slaw, Tomato Cup
Tomato & Buffalo Mozzarella Towers
Tiger Blue Cheese Stuffed Poached Pears
Grilled Vegetable Salad
Duck Confit & Artichoke Mousse Cake
Tomato Jalapeño Jam
Smoked Salmon Rosettes
Herb Cream Cheese, Caper Berries
Salt Spring Island Mussels
Curried Nage
Oyster Bar
Three Varieties of Seasonal Oysters
Orange Sabayon
Champagne Gelée, Fennel Root Mignonette

HOT DISHES
Carved Beef Wellington (chef attended)
Black Truffle Jus
Lobster Thermidor
Half a Lobster
Roasted Rack of Lamb
Sun-Dried Olive Crust
Individual Swiss Chard Flan
Choice of Starch
Local Artisan Cheeses

SWEET TABLE
Fine French Pastries & Cakes
Local & Exotic Fruit & Berries
Ask For Our Seasonal Menu

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