Spring Wild Food Celebration

April 16: Spring Wild Food Celebration

note: we will also be cooking a vegetarian version of this menu


  • BBQ Octopus, Sweet Cicely and Wild Rice “Jars”
  • Venison tartar, Peppercress and garlic confit
  • Fresh Cheese with Oxeye Daisy

Stinging Nettle soup with marinated Halibut and Wild Herbs

Deerholme Salad with Wild Greens, warm Goats Cheese with Hazelnut crust, Cloudberry Vinaigrette

Braised Rabbit Alsatian-style with Morel Spaetzle and crispy leeks

Big Leaf Maple cheesecake with a Hazelnut crust and Rosehip Sauce

$90/person (plus HST)

About Bill Jones

Chef, Author and Forager

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