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.

Roasted organic pear and parsnip soup with
toasted hazelnut flan and fresh chives

Blue Mountain Brut — Blue Mountain Vineyards

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Local albacore tuna tartare with grilled vegetable ratatouille,
baby brunia greens and scallion oil

Napa Valley Sauvignon Blanc 1998 — Napa Valley Winery

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Pan-seared wild pacific halibut with marinated spaghetti squash
salad, oven-dried tomatoes and red bell pepper reduction

Mount Boucherie Semillon Chardonay 2000 — Mount Boucherie Winery

or

Apple cider-poached blue lingcod with wilted organic braising greens
tender poached potatoes and shallot broth

Kettle Valley Gewurztraminer 2002 — Kettle Valley Winery

or

Oven-roasted venison loin with sweet potato tarragon flan, baby
crookneck squash and red wine glace de viande

Black Hills Note Benne 2001 — Black Hills Winery

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White chocolate pumpkin mousse with local organic fieldberry
blintz and vanilla sour cream sauce

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.

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