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, July 4 Sparkling Wine Reception Ruffino Prosecco Dinner Wine Jackson Triggs Sauvignon Blanc Jackson Triggs Merlot FIRST COURSE Grilled Corn & Tomato Salad Baby Arugula, Cilantro, Chive, Avocado Mousse with Smoked Chili – Lime Vinaigrette (VEGAN)(Gluten Free) Main Entrée: (Choice of) Espelette Spiced Chicken Breast (Gluten Free) Parmesan Potato Puree, Roasted Baby Peppers, Charred Broccolini, Okanagan Gastrique or Moroccan Cauliflower Stew (VEGAN)(Gluten Free) Lentil, Chickpea, Harissa Spiced Tomato Sauce DESSERT Tri Decadence Chocolate Mousse Wild Berry Compote, Almond Streusel, Micro Sorrel

Sunday, July 5 Sparkling Wine Reception Ruffino Prosecco Dinner Wine Jackson Triggs Sauvignon Blanc Jackson Triggs Merlot

FIRST COURSE Yuzu Compressed Cucumber (VEGAN)(Gluten Free) Baby Spinach, Watercress, Edamame, Quinoa, Tofu Croutons, Sesame-Ginger Vinaigrette Main Entrée: (Choice of) Togarashi Spiced Steelhead Salmon (Gluten Free)(Dairy Free) Sweet Mash Potato, Roasted Shishito Coconut Curry Sauce or Japanese Stuffed Sweet Potato (VEGAN)(Gluten Free) Edamame, Corn, Pickled Purple Cabbage, Roasted Eggplant, Furikake Honey-Carrot Vinaigrette DESSERT Tri Decadence Chocolate Mousse Wild Berry Compote, Almond Streusel, Micro Sorrel (Contains Nuts)(VEGAN)