Wine-Paired Chef's Choice
Chef May's legendary table d'hote* tradition began at the Quait Bay resort in 1997 and evolved to include remarkable B.C. wine pairings accompanied by enthusiastic epicurious conversation.
When the Bedwell property opened in 2000, guests requested that the table d'hote* experience be standard Outpost fare.
And so it is that guests settle in the at bistro or family dining tent, in the cookhouse dining room, or at Chef's open-kitchen bar, and embark on a coastal culinary adventure of a lifetime.
Sample Outpost Table d'hote Menu
Roasted organic pear and parsnip soup with
toasted hazelnut flan and fresh chives
Blue Mountain Brut — Blue Mountain Vineyards
Local albacore tuna tartare with grilled vegetable ratatouille,
Napa Valley Sauvignon Blanc 1998 — Napa Valley Winery
Pan-seared wild pacific halibut with marinated spaghetti squash
Mount Boucherie Semillon Chardonay 2000 — Mount Boucherie Winery
Apple cider-poached blue lingcod with wilted organic braising greens
Kettle Valley Gewurztraminer 2002 — Kettle Valley Winery
Oven-roasted venison loin with sweet potato tarragon flan, baby
Black Hills Note Benne 2001 — Black Hills Winery
White chocolate pumpkin mousse with local organic fieldberry
Maple XO liqueur
*Four-course set-menu dinner featuring Chef's choices changes daily. Guests choose from three main-course items offered. Substitutions can be made by request. Vegetarian options offered.