Dinner Menu

Dinner Menu

Appetizer

Butternut squash soup, spiced pepitas  10

 

Creamy seafood chowder  11

 

Aleppo and rosemary marinated olives, artichoke, baguette  10

 

Salad of mixed greens, feta, toasted almonds, cherries, beets

choice of balsamic or daily house vinaigrette  11.5, half salad  8.5

 

Caesar salad, shaved parmesan  11.5, half salad  8.5

 

Salad additions: add bacon  3.5, add grilled chicken  6, add grilled salmon  9.5

add vegetarian yam croquettes  6

 

Steamed mussels, chorizo, garlic, white wine, tomato ragout, toasted baguette  18

 

Chermoula marinated grilled Humboldt squid, bulgur tabbouleh, garlic, almonds, Aleppo chili  19

 

Pan roasted brussels sprouts, local Tugwell honey, sherry, spiced pepitas  13

 

Entrées

Seafood linguine, pesto, cream, white wine, garlic, green beans,

spinach, shaved parmesan  21

 

Grilled marinated wild salmon, bean salad, roasted fingerling potatoes,

grilled leek, citrus vinaigrette, tarragon butter  23

 

Grilled beef tenderloin, aged cheddar potato au gratin, arugula, sautéed vegetables, onion puree,

 smoked garlic and bourbon butter, demi-glace  42

 

Roasted chicken breast, parsnip and butternut squash strudel, goat cheese,

 creamed spinach, sautéed vegetables  30 

 

Potato crusted halibut, langos, romesco, sautéed vegetables, basil, arugula,

 charred scallion and lemon butter  40  

 

 

~Point No Point Resort~

~New Year’s Eve 2019~

 

~Amuse Bouche~

Aged cheddar gougère, apple, onion jam

Pairing: Noble Ridge “The One” (Oliver, BC), 2014  

 

~1^st~

Duck prosciutto, greens, roasted pepper vinaigrette

 

~2^nd~

Shrimp bisque, butter poached sidestripe shrimp

 

~3^rd~

Saku tuna tartare, almond cracker, squid ink, citrus, ginger, soy

Pairing: Clos Du Soleil “Capella” (Naramata Bench, BC), 2016

 

~4^th~

Seared wild arctic char, shellfish risotto, Saltspring Island mussel emulsion

 Pairing: La Frenz “Vivant” (Okanagan Valley, BC), 2016

 

~Interlude~

Okanagan peach and nectarine sorbet, prosecco, citrus pearls, brûléed orange, mint

 

~5^th~

Red wine braised short rib, brioche, foie gras butter, port demiglace,

sarsaparilla gastrique

Pairing: Muga “Rioja” (Spain), 2014

 

~Dessert~

Mini chocolate Bundt cake, dark chocolate ganache, hazelnut crumb,

 honey lavender ice cream

Pairing: Unsworth Ovation “Solera” (Vancouver Island, BC), NV

 

 

Chefs:

Tyler Migneault

Jason Rossington