2019 Menus by Evening
All dietary restrictions and allergies need to be confirmed with 3 days prior to your event.
Please be advised that the hotel cannot accommodate any onsite special meal requests.
Saturday, May 25 Dinner Wine 49 North Red 49 North White |
 FIRST COURSE Beet, Tomato and Mozzarella Salad (vegetarian) Candy cane beets, heirloom tomatoes, Baby kale & frisee, wild arugula Bocconcini with basil infused olive oil Hand crafted raspberry vinaigrette MAIN COURSE Poulet Roasted Fraser Valley free-range chicken breast filled with Lemon and rosemary infused Okanagan goat cheese Chateau potatoes, wilted baby spinach Wild mushroom poultry jus DESSERT Warm Pear Frangipane Tart Strawberry coulis, Muscato compressed pear Almond cookie |
Sunday, May 26 Dinner Wine 49 North Red 49 North White |
FIRST COURSE Artisan Symphony Lettuce Ensemble House-smoked local Peking duck breast, sun-dried blueberries, roasted squash, pea shoots, snow peas, pickled radishes and toasted cashews Hand crafted raspberry vinaigrette MAIN COURSE Salmon Pan-seared West Coast wild sockeye salmon Preserved meyer lemon and sweet pea risotto, petite vegetables Chervil butter sauce DESSERT Crème Brule (gluten free) Maple sugar, macaron, fresh berries |
Saturday, June 1 TBA |