Spring Wild Foods Dinner – First Harvest

Sat­ur­day March 22 (5 pm — 9 pm)

Landing shortly after the spring equinox, this dinner signals the start of spring and heralds the point on our calendar when daylight balances darkness. This was an important time in the ancient worlds and is often spoken of as a time of rebirth. We celebrate the spring with a menu based on local wild foods mixed in with a few First Nations-inspired  treats from around the continent. Come help us bring in the spring and balance the darkness and light.


Charred onion, stinging nettle and cheddar turnovers
Grilled varnish clams with seaweed aioli


Spring salad of wild greens, grand fir smoked salmon and salal vinaigrette, bannock croutons

Miso, wild rice, licorice fern root and roasted duck broth with stinging nettle dumplings

Truffle Honey marinated spring salmon with a gratin of baked sunchokes, morels and wild greens. Served with a wild sorrel and burdock sauce

Chocolate and Douglas Fir Tart with a Wild Ginger Mousse

Cost is $90/person

(250) 748‑7450 for reservations

About Bill Jones

Chef, Author and Forager

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