Spring/Summer
Artisan breads & butter
Hanna Brook Farms gathered greens with Carmelis goat cheese & prosecco vinaigrette
Hazelnut crusted “Sooke” wild trout with oven-roasted tomatoes, grilled zucchini, pole beans, leeks and fennel with emerald basil oil
Barbecued beef tenderloin with roasted “Helmer’s” potatoes, wild mushroom ragout & Naramata Bench syrah reduction
Rustic summer berry ‘hand pies’ with crème fraiche
42 per person
*All menu prices are based per person and require service staff
*Rentals, service staff, gratuities and taxes not included
*Prices are subject to change with market fluctuations and availability
