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Chef loves his new "choose-your-own protein" deli-style counter in the cookhouse.
Guests choose from an ever-changing menu of main ingredients like maple
and balsamic marinated salmon brochettes, or four peppercorn-crusted tenderloin
medallions; then pair their grill choices with side dishes like fire-roasted baby
corn and sea asparagus soup, or lobster mushroom and thyme salad. | |
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After a respectable amount of time sipping cocktails,
nippling appies and wandering over to the huge outdoor grill - to check on progress
and watch for resident black bear wandering onto the estuary - return to the cookhouse
dining room, Chef's open-kitchen bar, or to the bistro or family dining tents.
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In short order, your custom camp dinner
will arrive, and with it, recommendations for gorgeous BC wines and foreshadowings
of dessert.
Guests often opt for grill dinners mid-holiday and the table
d'hote experience to begin and/or end their wilderness adventure.
| |
Wild rice and field mushroom stufffed boar chops with
fire-roasted chestnut
and baby squash brochettes, and crisped
parmesan and sage risotto with white
truffle oil
___
Seared and lemon miso-glazed local albacore tuna ,
with grilled
baby radicchio, and toasted wheat , red lentil and blood orange
pilaf.
___
Beef tenderloin and local dungeness crab, grilled to order
and
served with fire-roasted baby vegetables, and roasted scallion mashed
potatoes or crispy shoestring fries.
___
Herb and sea salt rubbed
grilled free-range chicken half served with
crispy oven-roasted herbed potato
medallions, spiced baby carrots
and slow-roasted heirloom tomatoes with white
balsamic and leeks.
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