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.
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
House-smoked Mosquito Bay oyster and organic spaighetti squash salad with beetroot
Hainle Vineyards Gewurztraminer — Okanagan Valley
Wild chanterelle chowder with tomato
oil and thyme
Glenterra Vineyards Pinot Gris — Vancouver Island
Cowichan Valley duck sausage with westcoast shrimp
salad organic field greens and warm lentil vinaigrette
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
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