TABLE D’HÔTE

3 courses | 125 per person
amuse bouche, choice of starter, main, dessert

4 courses | 145 per person
amuse bouche, choice 2 starters, main, dessert

AMUSE BOUCHE
warm savoury custard & brioche

POACHED OYSTERS

seaweed jaban, sesame & perilla seeds, chive

FOIE GRAS PATÉ

bokbunja gelée, currant, milk bread

YELLOWTAIL CRUDO

dasima cured crudo, yuja, white soy, cucumber

BISQUE

shrimp & dungeness crab, lobster, gochujang

SEARED SCALLOPS

richmond farm piperade, jeotgal, corn, shiso butter

BEEF “GALBI”

26hr wagyu short rib steak, makgeolli, shishito pepper

DUCK BREAST

okanagan cherry, fermented black bean, chanterelles

LAMB SADDLE

63acres beef cheek tarte tatin, black garlic, eggplant

HALIBUT

charcoal smoked summer squash, chard, ginger, koji butter broth

SABLEFISH

doenjang marinated loin, dungeness crab fregola, dashi foam

PEACH

okanagan peach compote, vanilla chantilly, sable breton

HONEY

miso caramel ice cream, gold strike honey cake, toasted buckwheat

SOUFFLE

korean daechu ice cream, fraser valley meringue

CHOCOLATE

Kasama milk chocolate gateaux, okanagan cherry sorbet