- Amuse bouche
- Muktuk and cranberry infused eulachon oil in a "pemmican cornet"
- 1st appetizer
- Canada goose pâté, razor clam marshmallow nesting in salal plus Pinot Noir reduction
- 2nd appetizer
- Squab confit, freshly shaved black truffle, edged with baked King salmon caviar
- Potage
- Degustation of consommé d' Dungeness crab
- Seafood
- Western red cedar-planked, line-caught Coho salmon resting on foraged chantrelles
- Meat
- Caper-studded raccoon carrion tartare, topped with a raw mallard egg
- Palate cleanser
- Blackberry and rosehip sorbet capped with crabapple foam
- Salade
- Fiddlehead fern, dandelion greens, "nasturtium blossom" and pickled plum, maple syrup vinaigrette
- Main
- Slow-cooked saddle of coyote flanked by smoked elk marrow medallions, bay bolete veloute and celery root ribbons upon Wappatos
- Dessert
- Rainier "cherries flambé" aside housemade Gothberg chèvre ice cream smothered in huckleberry sauce
- Mignardises
- Hand-selected Nanaimo bar
- Chestnut macaron sandwiching a Saskatoon berry buttercream
- Roasted pear tartlet dotted with fireweed honey
oct 19 2014 ∞
sep 16 2015 +