Join us for a delightful 4-course dinner created by Karen McAthy; plant based mastermind behind Blue Heron Cheese and former executive chef of Graze. Celebrate the best of BC local organic harvest with us with proceeds to Happy Herd Farm Sanctuary!
Course 1 ~Pumpkin Spice:
Roasted pumpkin chowder with lobster mushroom and charred spiced corn, served in a
baby pumpkin bowl garnishished with pickled kelp, chaga/chili/chocolate dust, kale chip
Course 2 ~ Autumn in the Field:
Salt roasted beet, smoked walnut and sunchoke pate, pickled mustard seed, poached fig,
almond ricotta, dressed up with grapefruit kombucha/grapefruit mostarda, & arugula micro greens
Course 3 ~ Sunset at Spanish Banks:
Sage and parsley steel cut oat "risotto", beluga lentil crisp and pumpkin seed crisp, maple
carrot jerky, braised fennel, crispy cauliflower, tempeh. Garnished with micro greens, cashew creme fraiche, fermented garlic scape + tomato fairy dust
Course 4 ~ A Good Book and Warm Blanket:
Maple-whiskey poached pear cream, orange and spice cacao truffles, cardamom infused
2 seatings - 5:30 and 8:00. $50 pp 3- course plus take home piece of blue heron cheese.
(bring your own wine)