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Drive through the ancient old-growth cedar forest for a spectacular fall dinner.
This beautifully curated five-course Chef's Tasting Menu with optional wine pairing has been crafted by Head Chef, Ryan Cain, and his inventive team. With a single seating per evening, this intimate event will not be one to miss. Limited spaces, reserve today.
6pm | Cocktail Hour | Bear Patio
7pm | Dinner Begins | Tamarack Dining Room
PRICE:
5-Course Tasting Menu | $134/pp + tax & gratuity (vegetarian menu available)
Wine Pairing Add-On | $50/pp + tax & gratuity
RESERVATIONS: Call 250-423-3700
INFORMATION:
Tasting Menu
Amuse /
Smoked Scallop Escabeche
I /
Lamb tu en Press
confit of lamb | summer chicory | anchovy and caper vinaigrette | red wine jus
II /
Braised Pork Belly
parsnip puree | jus | pickled apples
III /
Pan Roasted Copper River Salmon
crispy gnocchi | ember roasted squash | dill hollandaise
Palate /
Mimosa Granite
IV /
Hardwood Charcoal Grilled Kootenay Wagyu
grilled broccolini | bagna cauda | roasted fingerling potatoes forestiere
V / (Fri & Sun seating)
Not Nanaimo Bar
coconut dacquoise | pastry cream | chocolate bavarian cream
V / (Sat & Mon seating)
Lemon Curd
graham crumble | torched meringue | raspberry sauce
Vegetarian Tasting Menu
Amuse /
Seasons End Gazpacho
I /
Summer Vegetable Press
chicory | local greens | pickle | citrus vinaigrette
II /
Braised Big Stem Mushroom
parsnip puree | mushroom jus | pickled apples
III /
Crispy Gnocchi
ember roasted squash | salsa verde | mint/citrus ricotta
Palate /
Mimosa Granite
IV /
Hardwood Grilled Fermented Savoy Cabbage
goat cheese & leek soubise sauce | roasted fingerling potatoes forestiere
V /(Fri & Sun seating)
Not Nanaimo Bar
coconut dacquoise | pastry cream | chocolate bavarian cream
V /(Sat & Mon seating)
Lemon Curd
graham crumble | torched meringue | raspberry sauce
