Farm to Table Dinner Series
Our dinners are unique, we pick a theme and create a multi-course tasting menu based on local products and global cooking styles. Each dinner is different and changes from season to season, year to year. We introduce you to your food and provide background into the sourcing and preparation of each dish served during the dinner. Our clients come from near and far to experience our truly local style of cooking. We always weave a lot of foraged wild food into the mix – it makes for an ultimate local dining experience.
We serve the dishes as courses for the entire group. Dinner typically starts at 5 pm and we serve all courses to the guests at the same time. The evening takes 4 hours and we cook and prepare as the evening unfolds. We can accommodate dietary issues (vegan, meat-free, gluten free, etc) if we know in advance. We can also provide the experience as a private booking for dinner.
Public dinners are $115/person plus GST unless noted
Private dinners are minimum of 10 people and $125/person
We offer gift certificates for a unique experience for someone special.
Dinners: 5 pm start – 9 pm (this is a tasting menu that takes 4 hours to eat!)
All Dinners are $115/person unless noted
Private Dinners are available – minimum 8 people – custom menu.
* * * Vegetarian Versions of all dinners are available upon request * * *
You have 48 hours to cancel a reservation and re-book.
Let us know of any unusual circumstances.
We try to be fair and understanding where possible.
Talk to us about any dietary issues.
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Morel Dinner – May 18th
Apps:
Butter braised morels on a green onion latka
Asparagus tips with ham and morels, Tomato jam
Plates:
Green goddess soup with morel and leek fondant
Spring salad of barley and mixed greens with morels and smoked duck, sumac dressing
Spot Prawn, Asparagus and morel risotto with caramelized garlic spinach
Rice and vanilla bean pudding cake with rhubarb and candied ginger sauce
Deerholme BBQ Dinner – June 15th
apps
Grilled Keating Farm Pork sausage with fireweed honey mustard
Grilled cabbage coleslaw, hazelnut dressing
Plates:
Smoked onion and cheddar soup with pulled pork garnish
Grilled vegetable salad with spicy olives, garlic and lemon
BBQ beef short rib, smoked chorizo beans, grilled asparagus
Strawberry and white chocolate mousse shortcake
Chinese BBQ Dinner – July 2oth
Apps:
Grilled scallop with ginger and green onion
5 spice pork roll with apricot ginger sauce
Plates:
Dungeness Crab and grilled corn soup
Cantonese oyster and egg cake with spinach and grilled oyster mushroom salad
Chinese-style heirloom pork Porchetta with sticky rice and garlic vegetables
Daahn custard tart with red bean sauce and mixed berries
Wild Salmon Dinner – August 24th
app:
Salmon tartar with crispy leek and roasted garlic
Candied salmon and barley salad, seaweed aioli
plates:
Puree of local corn with, sockeye salmon, basil puree
Salad of heirloom tomatoes, salmon confit, Fireweed honey and lime dressing
Jamaican jerk salmon, wrapped in rice paper, new potato and caramelized onion salad, grilled peppers, coconut curry sauce
Chocolate and Grand Fir tart. maple syrup creme anglaise
