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West Coast Cuisine - Clayoquot Wilderness Resorts

Since Chef May created the table d'hote traditon in 1997, it has become as much a part of resort life as whale watching and paddling the sound.

Each evening, resort Chefs create set menus* that best highlight fresh ingredients brought to them daily by local growers, producers and markets.

Typically, the table d'hote menu begins with a choice of soups, followed by an appetizer or salad. Then, a palate refresher leads into a choice of three fabulous mains, and of course, the finish is sweet.

Each table d'hote course is perfectly paired with a gorgeous British Columbia wine - many limited release offerings to resort guests only.

Resort guests have come to love the informed presentation of the pairings, and learning about B.C's wealth of award-winning wines.


House-smoked Mosquito Bay oyster and organic spaighetti squash salad with beetroot reduction

Hainle Vineyards Gewurztraminer — Okanagan Valley 2000


Wild chanterelle chowder with tomato oil and thyme

Glenterra Vineyards Pinot Gris — Vancouver Island 1999


Cowichan Valley duck sausage with westcoast shrimp salad organic field greens and warm lentil vinaigrette

Blue Mountain Vineyards Reserve Pinot Noir — Okanagan Valley 1998


Spiced Pumpkin Sorbet


Braised wild pacific halibut cheek cabbage roll with vine ripened tomato consomme and crisp pancetta

Domain the Chamberton Estates Chardonnay — Langley 1999


Hazelnut-crusted Port Alberni pork tenderloin noisette with local dungeness crab & rutabega dauphinoise, and apple cider jus

Domain Combret St. Vincent Cabernet Franc — Okanagan Valley 1999


Nanoose organic poached pear with Ucleulet goat cheese, a twisted hazelnut croustillant and field berry compote

Mt. Boucherie Estate Winery Summit Reserve Pinot Noir Ice Wine; Similkameen Valley 2001

The table d'hote menu above is typical resort fare. This particular menu was prepared by resort Chefs under the direction of Executive Chef Timothy May, and served to editors of Gourmet, Food & Wine and Bon Appetit magazines in September, 2003

*Substitutions can be made by request. Vegetarian options offered.


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