the menu
this is my menu that I'm creating for school. any comments or suggestions would be awesome.
Welcome to Sin
To Begin
Caribou carpaccio with lemon infused olive oil, capers and watercress. $12
Wasabi potato encrusted ahi tuna, garnished with beluga caviar and avocado aioli. $12
Okanagan cheese plate with poplar grove tiger blue, carmelis goat horizon, and Armstrong aged cheddar, garnished with strawberries, blackberries and peach slices. $11
Terrine of foie gras with toasted brioche and blood orange oil. $12
Beer-basted weisswurst sausage with caramelized wala wala onions, chipotle mustard and served on fresh rye. $11
Green zebra gazpacho with braised and roasted roma tomatoes. $9
Cream of white asparagus soup with a drizzle of truffle oil and served with black-olive crostinis. $10
Lamb and coconut cream potage served with curried orange pita crisps. $10
Tea-smoked duck breast on a bed of mesclun greens lightly tossed in oriental vinaigrette with mandarin orange, red bell pepper and crumbled blue cheese. $13
Fire-grilled caesar salad with shaved parmesan, double-smoked bacon bits, and sour dough croutons. $9
Spring mix salad with artichoke, cucumber and red onion tossed in pesto vinaigrette. $7
To Indulge
Pan roasted beef tenderloin stuffed with wild morel mushrooms and shallots served with butternut squash puree and grilled vegetable medley, finished with a Belgium chocolate demiglace. $22
Red snapper steamed in banana leaf with a chili beurre blanc, mango and dragon fruit salsa and served on a bed of lime jasmine rice. $19
Seared elk steak served rare with a wild mushroom risotto, finished with sautéed zucchini and madeira sauce. $23
House-made penne pasta in lemon cream with prosciutto and parmesan cheese. $16
Poached chinook salmon with goat feta and roasted garlic mashed potatoes, creamed leeks and glazed baby carrots. $18
Venison osso buco with herb-roasted red potatoes and wilted spinach in tarragon butter. $20
Angel hair pasta with rosemary tomato sauce, porcini mushrooms and crumbled organic goat cheese. $15
Sautéed quail with shitake port sauce, steamed lemongrass potatoes and eggplant tian. $21
To Sin
Bosc pear poached in red-wine served with pistachio gelato and candied ginger. $8
Tequila granita with lychee and yuzu cream. $8
Peach lattice pie served with mango gelato and fresh blackberry coulis. $8
Organic strawberries smothered in Belgium chocolate and served with black and white chocolate mousse. $9
Welcome to Sin
To Begin
Caribou carpaccio with lemon infused olive oil, capers and watercress. $12
Wasabi potato encrusted ahi tuna, garnished with beluga caviar and avocado aioli. $12
Okanagan cheese plate with poplar grove tiger blue, carmelis goat horizon, and Armstrong aged cheddar, garnished with strawberries, blackberries and peach slices. $11
Terrine of foie gras with toasted brioche and blood orange oil. $12
Beer-basted weisswurst sausage with caramelized wala wala onions, chipotle mustard and served on fresh rye. $11
Green zebra gazpacho with braised and roasted roma tomatoes. $9
Cream of white asparagus soup with a drizzle of truffle oil and served with black-olive crostinis. $10
Lamb and coconut cream potage served with curried orange pita crisps. $10
Tea-smoked duck breast on a bed of mesclun greens lightly tossed in oriental vinaigrette with mandarin orange, red bell pepper and crumbled blue cheese. $13
Fire-grilled caesar salad with shaved parmesan, double-smoked bacon bits, and sour dough croutons. $9
Spring mix salad with artichoke, cucumber and red onion tossed in pesto vinaigrette. $7
To Indulge
Pan roasted beef tenderloin stuffed with wild morel mushrooms and shallots served with butternut squash puree and grilled vegetable medley, finished with a Belgium chocolate demiglace. $22
Red snapper steamed in banana leaf with a chili beurre blanc, mango and dragon fruit salsa and served on a bed of lime jasmine rice. $19
Seared elk steak served rare with a wild mushroom risotto, finished with sautéed zucchini and madeira sauce. $23
House-made penne pasta in lemon cream with prosciutto and parmesan cheese. $16
Poached chinook salmon with goat feta and roasted garlic mashed potatoes, creamed leeks and glazed baby carrots. $18
Venison osso buco with herb-roasted red potatoes and wilted spinach in tarragon butter. $20
Angel hair pasta with rosemary tomato sauce, porcini mushrooms and crumbled organic goat cheese. $15
Sautéed quail with shitake port sauce, steamed lemongrass potatoes and eggplant tian. $21
To Sin
Bosc pear poached in red-wine served with pistachio gelato and candied ginger. $8
Tequila granita with lychee and yuzu cream. $8
Peach lattice pie served with mango gelato and fresh blackberry coulis. $8
Organic strawberries smothered in Belgium chocolate and served with black and white chocolate mousse. $9