An Irresistible Spread for the Senses
Inspired by what’s local, sustainable, and fresh, expect the menus to change with the seasons, ensuring you a distinctive and pleasurable west coast experience for every visit.
The culinary team at the lodge has created a seductive sampling of delicious menu items for you this fall. Using exploratory techniques, these plates are a creative coalition of colours, textures, and flavours. It’s a feast for the eyes before you even take a bite. You may be reluctant to disrupt the beauty but with this performance art, you have to experience the savory synthesis to fully appreciate the masterpiece.
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Seared island scallops with pickled beet, beet powder and olive oil snow, basil fed snails with charred leek, garlic, parsley and birch syrup, premium dry aged ribeye with smoked carrot, duck fat potato, mushroom and vintage wine jus, and purple cabbage dusted tuna with egg white mousse are among the innovative items you’ll find your friends feasting on in The Great Room. Don't miss out!
Culination Station:
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