Main Course

Image Image

Click On Words Below To View Sample Menu

Lemon and thyme dusted black cod with fresh herb beurre blanc.

Roulades of salmon pan seared with white wine & shallot cream sauce.

Roasted yellowtail snapper with olives, tomatoes and finished with fresh herbs.

Pan seared halibut with a soy teriyaki beurre blanc.

Black & white sesami crusted ahi tuna loin with a miso and baby scallion vinaigrette.

Schzewan Seared Salmon Filet with a Ginger Cream Sauce.

Arctic Char with a Lemon Pine Nut Beurre Blanc  seasoned with preserved lemon and tomato concassé.

Cedar Baked Wild Salmon with Succotash.

Juniper berry and honey glazed salmon baked on charred cedar paper served with Valley corn, local tomatoes, leeks and tarragon and a salsa verde.

Halibut with Green Apple Mustard Butter dusted with fennel and served with an apple potato broth, roasted banana squash.        

Baked cod with White Bean Ragoût and Pancetta scented with sage and served with a zucchini and bell pepper ragoût.

Roasted Halibut with Cherry Cardamom Vinaigrette served with a chèvre, thyme and Yukon gold potato and almond butter fine beans.

Roasted Cod fish with Chanterelles new potatoes, caramelized tomato vinaigrette.

Roasted Red Snapper served with sweet onion thyme cream sauce.

Sage Crusted Chilean Sea bass with Wild Mushrooms served with a caramelized corn risotto pavé, roasted honey glazed carrots and wild mushroom sauce.

Salmon Wellington with Seasonal Vegetables with a medley of market vegetables and a horseradish-chive beurre blanc.

Seared Scallops with Short Rib Ravioli served with crisp pancetta and sage brown butter, fine beans and an aged balsamic glaze.

Pepper encrusted filet of beef with pinot noir reduction with frizzled onions.

Fresh herb and mustard grain crusted rack of lamb with a lingenberry and pan jus.

Grilled fillet of beef brushed with a chimichurri.

Braised Short Rib with Star Anise Sauce tender beef braised with leeks and ginger.

Beef Tenderloin with Herbs and Port Jus grilled and seasoned with fresh herbs.

Beef Tenderloin with Mocha Porcini Sauce peppered and grilled tenderloin with a rich demi.

Grilled Mediterranean Flank Steak marinated with Olives, Caper and Pepperoncini.

Shiraz-Balsamic Marinated Grilled Flank Steak.

Wood Grilled Carved Tenderloin with a roasted shallot and Gorgonzola Confit.

Beef Tenderloin with Pomegranate Glaze.

Pepper-crusted beef tenderloin served with a pomegranate-birch glaze,

Beef Bourguignon rich red wine and brandy sauce with carrots, mushrooms, bacon and roasted shallots

Beef Flat Iron Steak with Rosemary Red Wine Sauce grilled and seasoned with fresh herbs.

Beef Flat Iron Steak with Wild Mushroom grilled and served with a porcini mushroom sauce.

Beef Tenderloin with Herbs and Port Jus grilled and seasoned with fresh herbs.

Beef Tenderloin with Mocha Porcini Sauce peppered and grilled tenderloin with a rich demi.

Beef Tenderloin with Star Anise Sauce peppered and grilled tenderloin with a rich demi.

Beef Tenderloin with Wild Mushrooms grilled and served with porcini, hedgehog and chanterelle mushrooms with a red wine demi.

Grilled Lamb Sirloin with Okanagan Dried Cherries pepper crusted lamb with a dried cherry sauce.

Grilled Lamb Sirloin with Shiraz Reduction pepper and fresh herb crusted tender lamb.

Herb Roasted Lamb Loin with Olives green olive tapenade and caramelized orange lamb jus.

Pepper Roasted Venison Loin served with a dark cocoa-espresso red wine sauce.

Pepper Roasted Venison Loin with Sour Cherry Jusorganic beluga lentils, celery root purée and seasonal vegetables.

Rack of Lamb with Fennel Pollen with dried black Mission and roasted fresh figs, served with a caramelized fig and aged balsamic jus.

Rack of Lamb with Olive Tapenade French black olives with a touch of anchovy and capers, served with a red wine demi.

Rack of Lamb with Preserved Lemons and Mint served with a red wine demi .

Sauteed breast of chicken with portobello mushrooms finished with a marsala cream sauce.

Grilled Tuscan Chicken; Smoked Cob Bacon, Roasted Red Peppers and Fresh Mozzarella.

Chicken Stuffed with Pine Nuts seasoned with preserved Meyer lemon and a Marsala and fresh thyme scented jus.

Free-Range Chicken Breast with Chèvre stuffed breast with herbs and grainy mustard served with house-made smoked tomato sauce.

Free-Range Chicken Stuffed with Fig Mustard served with a Bella olive and smoked bacon vin cotto sauce.

Turkey Breast Stuffed with Wild Mushrooms and Sage stone-ground mustard jus.

Chicken Marbella with dried plums, olives, capers and fresh thyme.

Free-Range Chicken Breast with Dates and Mint stuffed chicken with mustard, dates and mint served with a star anise sauce.

Free-Range Chicken Breast with Smoked Sweet Peppers and Lemon served with caramel roasted lemon sauce.

Free-Range Chicken with Chanterelles fresh wild mushrooms with thyme, brandy and cream.

Free-Range Chicken with Dried Okanagan Plums citrus-rubbed and stuffed with pumpkin seeds and dried plums, served with an anise red wine chicken glaze.

Free-Range Chicken with Pine Nuts and Lemon stuffed with preserved lemon and served with a pine nut, fresh herb salsa verde and cherry tomato confit.

Free-Range Chicken with Pistachio and Tarragon citrus marinated and stuffed chicken served with sweet pepper relish.

Mustard Kumquat Glazed Chicken house-made kumquat marmalade and Dijon mustard glaze served with a Marsala, fresh and preserved lemon sauce.

Peppered Duck with Medjool dates and ginger kumquat jus.

Porcini Stuffed Chicken with fresh thyme and cognac shallot cream.

Swiss Chard Wrapped Duck Breast with a quince and aged sherry jus.

Turkey, Apple and Leek Ragoût with fresh herbs and white wine.

Turkey Breast Stuffed with Apples and Leeks fresh herbs, maple cranberry compote, turkey jus.


Grilled vegetable timbale with cous cous and lentils.

Sauteed spaetzle with wild mushrooms.

Potatoes of heaven & earth - sweet, golden yukon and red bliss roasted with apples, brown sugar butter.

Whole baby carrots with pine nuts and golden raisens.

Truffle Parmesan & Portobello Risotto.

Polenta Parmigiana large parmigiano-reggiano wheel filled warm polenta topped with wild mushroom ragout.

Florentine String Beans with Roasted Tomatoes.

Herb Roasted Potatoes fingerling potatoes.

Roasted Asparagus Spears with Lemon Citrus Oil.

Garlic Smashed Potatoes.

Brown Sugar & Tarragon Glazed Baby Carrots & Snap Peas.

Baby Carrots with Chilliwack Thistle Honey.

Green Beans with Hazelnuts, Rosemary and Shallots.

Green Beans with Pine Nuts and a Parmesan parsley gremolata.

Honey and Thyme Roasted Winter Vegetables.

Moroccan Eggplant Platter with preserved lemon, tomatoes, crispy shallots and mint.

Parmesan Roasted Fennel.

Roasted Banana Squash with Grilled Green Onion tossed in honey thyme butter.

Roasted Carrots and Parsnips with Honey tossed in Chilliwack Thistle honey and fresh butter.

Roasted Yams with Pecans and Orange Butter.

Seasonal Vegetables tossed in herb butter.

White Bean and Artichoke Cassoulet.

Grilled artichokes and tender white beans with rosemary garlic oil, baked in a casserole, topped with Parmesan cheese.

Winter Squash with Ginger and Brown Butter.

Banana squash with fresh and dried ginger.

Winter Vegetable Tart grilled and roasted vegetables including fennel, celery root, carrots, red and yellow peppers with fresh thyme and shallots on a light pastry.

Winter Vegetables Julienne a julienne of seasonal vegetables including celery root, bell peppers, carrots and parsnips brushed with herb butter.