Sample Tasting Menu

For every Tasting Menu sold, Mealshare provides a meal to someone in need.


First Course

Heirloom Tomato

Black Garlic, House Mozzarella, Pistachio Dill Cous Cous,

Basil Fed Snails, Tomato Dill Soil


Second Course

Scallop & Foie Gras

Scallop Tartar, Foie Gras Snow, Blueberry Fluid Gel,

Rhubarb Crisps, Spiced Crackers


Third Course

Chili-Lime Glazed Sloping Hill Pork

 Nizella Seed Tuile, Sweet Corn Ice Cream, Shallot Crisps, Herb Salad


Fourth Course

Peace River Venison Chop

Chanterelles, Garlic Whistles, Young Garlic Puree, Malt Glace, Grand Fir Tip Oil


Fifth Course

Wild Rose Sorbet

Olive Oil Cake, Almond Ribbon, Sarsaparilla Glass, Nougat Glacé, Basil Syrup,


Tasting Menu     $60

With Wine Pairings     $100



You are here



* Please note that items are subject to change without notice, based on quality & raw materials available


Lemon & Ginger Seafood Bisque

Spiced Seafood Cracker


Vancouver Island Potato & Leek Vichyssoise

Porcini, Potatoes; smoked, vinegared, confit, Trout Roe, Peppery Micro Greens


Local Beet Salad

Red & Golden Beets many ways; Roasted, Crispy, Chewy, Powdered, Vinegared & Dried,

Blue Cheese Wafer, Pistachio Dressing


Mushroom Pappardelle

House Smoked Pappardelle, Mushroom Reduction & Creme Fraiche, Oyster Fritters, Truffle Aioli


Lichen Crusted Venison Carpaccio

Pickled Mustard seeds, Heirloom squash, Malt Vinegar Fluid Gel, Bay




Henry & Jones Beef Striploin

Cast Iron Seared Grass Fed Beef, Noisette Potatoes, Warm Pickled Chanterelle Salad, Parmesan Crumb, Beet Reduction


Brome Lake Duck Breast

Slow Cooked Breast, Patisienne Gnocchi, Charred Bay Vinaigrette, Blistered Brussels Sprouts, Mostarda of Mr. Patterson`s Quince


Hecate Strait Halibut

Quinoa, Pistachio Dill Pesto, Oven Dried Tomatoes, Puffed Halibut Crackers, Tomato-Dill Sand


 Best End of Parry Bay Lamb

Rotating Cut, Ermite Blue & Pickled Walnut Agnolotti, Heirloom Squash Puree, Pepita Relish


Lois Lake Steelhead

104º Belly, Micro Arugula, Ground Cherries, Confit Fingerlings, Pickled Red Cabbage, Squid Ink Sauce


Early Fall Vegetables & Smoked Tofu

Salt Spring Island Smoked Tofu, Ancient Grain "Porridge", Dijon & Red Cabbage Jus, Heirloom Squash, Carrot Terrine