Farm to Table Dinner Series
Our dinners are unique, we pick a theme and create a multi-course tasting menu based on local products and global cooking styles. Each dinner is different and changes from season to season, year to year. We introduce you to your food and provide background into the sourcing and preparation of each dish served during the dinner. Our clients come from near and far to experience our truly local style of cooking. We always weave a lot of foraged wild food into the mix – it makes for an ultimate local dining experience.
We serve the dishes as courses for the entire group. Dinner typically starts at 5 pm and we serve all courses to the guests at the same time. The evening takes 4 hours and we cook and prepare as the evening unfolds. We can accommodate dietary issues (vegan, meat-free, gluten free, etc) if we know in advance. We can also provide the experience as a private booking for dinner.
Public dinners are $115/person plus GST unless noted
Private dinners are minimum of 10 people and $125/person
We offer gift certificates for a unique experience for someone special.
Dinners: 5 pm start – 9 pm (this is a tasting menu that takes 4 hours to eat!)
All Dinners are $115/person unless noted
* * Vegetarian Versions of all dinners are available upon request * * *
You have 48 hours to cancel a reservation and re-book.
Let us know of any unusual circumstances.
We try to be fair and understanding where possible.
Talk to us about any dietary issues.
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Japanese Kaiseki Pine Mushroom Dinner – November 16th (sold out)
Apps:
Soy marinated egg with miso and pine mushroom
Braised matsutake with sake, sesame and plum
Plates:
Miso soup with smoked mussels, pine mushrooms and seaweed
Salad of braised vegetables and pine mushroom with bean thread noodles and citrus
Maple, soy and miso sablefish served over pine mushroom. squash and wasabi risotto
Japanese cheesecake with blackberry, candied ginger and honey sauce
Truffle Dinner I – December 14th ($150/person (sold out)
Apps:
Terrine of pork, morels and root vegetables with truffle and sherry mustard
Mushroom stuffed with braised leeks and truffle cheddar
Plates:
Beef short rib, mushroom and barley soup with truffle croutons
Winter salad of greens and roasted squash with prosciutto, goat cheese, fresh truffle dressing
Truffle butter roasted local chicken, truffle mashed potato, caramelized onion sauce, roasted brussel sprouts and carrots
Crème caramel with bourbon and vanilla bean poached pear
Truffle Dinner II – December 21st ($150/person)
Apps:
Terrine of pork, morels and root vegetables with truffle and sherry mustard
Mushroom stuffed with braised leeks and truffle cheddar
Plates:
Beef short rib, mushroom and barley soup with truffle croutons
Winter salad of greens and roasted squash with prosciutto, goat cheese, fresh truffle dressing
Truffle butter roasted local chicken, truffle mashed potato, caramelized onion sauce, roasted brussel sprouts and carrots
Crème caramel with bourbon and vanilla bean poached pear
