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west r e s t a u r a n t
westCrab
Tian of dungeness crab and saffron couscous, smoked tomato gazpacho 19
ChowderWest seafood chowder with aioli and croute 19.5
TunaAhi tuna carpaccio, bartlet pears, pumpkin seed mayonnaise,
ginger scented eggplant caviar 17
Foie grasTerrine of foie gras, david woods goats cheese and apple
with quince jelly 24
OctopusYuzu marinated vancouver island octopus, quinoa and black tobiko salad
Sweet red pepper 16.5
Quai lThiessen farm quail tortellini with celeriac puree,
quail breast, celeriac remouladeWhite grape and hazelnut vinaigrette 18
Scal lopSeared qualicum bay scallops, lentils with uni butter,
pineau de charentes syrup 21.5
RisottoBiodynamic aged risotto with pemberton sunchokes
and red wine braised oxtail 19.5Additional
black perigord truffle 4.5 per gram, white alba truffle 16.5 per gram
As seen in west, the cookbook pg 189
GreensGlorious organic seasonal salad greens 14.5
f i r s t c o u r s e
westSablef ish
Smoked sablefish “en papillotte”, potato puree, dashi style broth, pine mushrooms 35
SturgeonRoasted white sturgeon, white onion puree,
confit portobello mushrooms and celery, New season kale, braised lamb, light jus 37
Ling codFillet of bc ling cod, clam and brandade fritters, crisp duck bacon
Creamed parsley and bourguignonne jus 34
Squab + lobsterBreast of thiessen farm squab, crisp confit leg,
poached nova scotia lobster,Candied pemberton carrots, kabocha squash and rosemary beignets 42
As seen in west, the cookbook pgs 138
Venison roasted sydney island venison, slow cooked shoulder with bitter chocolate, Brussel sprout leaves,
chestnuts and gnocchi, date and brown butter puree 37
TenderloinTenderloin of organic canadian prime beef 39.5
orStr ip loin
40 day aaa dry aged pemberton strip loinSherry braised shallots, grilled bone marrow,
oxtail stuffed potato fondant, watercress 44.5
VealBreast of grain fed fraser valley veal slow cooked in
st-ambroise apricot wheat ale, preserved apricot puree, Crisp sweetbreads, confit savoy cabbage with trompettes and walnuts, braising juices 29
ChickenBreast of free range organic chicken,
housemade perigord truffle boudin blanc, swiss chardRoasted apple and salsify, apple jus 32
m a i n c o u r s e
westAmuse bouche
PumpkinSpiced pumpkin soup with cinnamon marshmallow
SalmonParfait of smoked salmon,
cauliflower mayonnaise and pickle, keta salmon caviar
SaladSalad of bc endive and baby gem, grilled leek vinaigrette,
housemade corned beef
GnocchiSauteed potato gnocchi, grilled abalone mushrooms, sweet peppers, parsley
Shaved pecorino and black olive oil
Arctic charFillet of arctic char, buttered honey mussels, grilled fennel
Young spinach sauce
PorkSake kasu braised berkshire pork cheeks, crab apple puree, broccolini
Sauteed spaetzle with agassiz hazelnuts and braising juices
PomegranateMarshmallow pomegranate salad with passion fruit parfait
Five spice marinated autumn and tropical friut
ChocolateChocolate olive oil cake with chocolate chiffon mousse
Maple sesame, banana creme caramel and passion fruit sauce
PineapplePineapple jasmine tea white chocolate tart with almond cookie
Warm pumpkin sauce and tea lime sorbet
Petits fours
55 per person excluding tax and gratuity
f i x e d p r i c e
west t a s t i n g m e n u s
seafood tasting menu $98.00
vegetarian tasting menu $89.00
west tasting menu $95.00
westTA S T I N G M E N U
Amuse bouche
OctopusYuzu marinated vancouver island octopus
Quinoa and black tobiko salad, sweet red pepper
TunaAhi tuna carpaccio, bartlet pears, pumpkin seed mayonnaise,
ginger scented eggplant caviar
Scal lopSeared qualicum bay scallops
Lentils with uni butter, pineau de charentes syrup
Sablef ishSmoked sablefish ″en papillotte″
Dashi style broth, pine mushroomsPotato puree
Selection of cheese
Creme bruleeFrozen creme brulee with honey sponge cake
Port roasted grapefruit
Petits fours
Wine pairings available
$98 exclusive of taxes and gratuity
s e a f o o d
westTA S T I N G M E N U
Amuse bouche
SoupSpiced pumpkin soup with cinnamon marshmallow
Raviol iHomemade and tomato ravioli, spinach sauce, eggplant caviar
RisottoBiodynamic aged risotto with pemberton sunchokes
GnocchiSauteed potato gnocchi,
grilled abalone mushrooms, sweet peppers, parsleyShaved pecorino and black olive oil
Selection of cheese
ChocolateChocolate marquis with hibiscus tea soaked sour cream cake
Coconut chocolate chip ice cream
Petits fours
Wine pairings available
$89 exclusive of taxes and gratuity
v e g e t a r i a n
westTA S T I N G M E N U
Amuse bouche
Tian of dungeness crab and saffron couscousSmoked tomato gazpacho
Foie grasTerrine of foie gras, david woods goats cheese
Apple and quince jelly
RisottoBiodynamic aged risotto with pemberton sunchokes
Flaked oxtailAdditional black perigord truffle 3.5 per gram
Additional white alba truffle 14.5 per gram
ChickenBreast of free range organic chickenBlack perigord truffle boudin blanc
Roasted apple and salsify
Selection of cheese
ChocolateChocolate marquis with hibiscus tea soaked sour cream cake
Coconut chocolate chip ice cream
Petits fours
Wine pairings available
$95 exclusive of taxes and gratuity
h o u s e t a s t i n g
westFrozen creme brulee with honey sponge cake
and port roasted grapefruit 12.5
Pineapple jasmine tea white chocolate tart with almond cookieWarm pumpkin sauce and tea lime sorbet 13.5
Chocolate tast ingChocolate marquis with hibiscus tea soaked sour cream cake
Chocolate coconut semi freddo with profiteroleChocolate genoise with hibiscus ganache
Coconut chocolate chip ice cream 14.5
Marshmallow pomegranate salad with passion fruit parfaitFive spice marinated autumn and tropical fruit 13
Mascarpone espresso cake on a date brownieCinnamon milk chocolate mousse and coffee ganache ice cream 13.5
Chocolate olive oil cake with chocolate chiffon mousseMaple sesame, banana creme caramel and passion fruit sauce 13.5
Raspberry poached pear with firewood honey marinated raspberriesButtermilk biscuits and melted brie 13.5
Apple raisin oatmeal galette with pecan caramel ice cream 13
d e s s e r t
westA select ion of canadian and imported cheeses
David wood’s “juliette” camembert, bcGoat’s milk, semi-soft
Farmhouse brie, agassiz bcCow’s milk, soft ripened
Mapledale cheddar, ontarioCow’s milk, 5 year aged, slightly nutty flavor
La sauvagine, quebecCow’s milk, soft brie-like
Manchego, spainAged sheep cheese, firm
Le coutances, franceCow’s milk, surface ripened, creamy and soft
Fleur d’aunis, franceCow’s milk, rich creamy texture, washed rind, sweetly nutty
Sassenage, franceCow’s milk, firm, mild, blue veined, earthy, nutty
Sainte-maure caprifeuille, franceGoat cheese, semi firm with rind
Bleu d’auvergne, franceCow’s milk, firm creamy texture, blue veined
Cantal de lagouille, auvergne franceUnpasteurized cow’s milk, firm
Served with warm walnut raisin breadAnd seasonal compote
Served with okanagan walnut and ra is in bread$6.50 per select ion
c h e e s e