Fresh From British Columbia’s oceans, rivers, fields and farms Diners in British Columbia are blessed with an impressive variety of fresh local produce grown and raised across the Province throughout the year.  Feel good about enjoying sustainably sourced seafood and flavourful meats, fish and poultry that are thoughtfully prepared.

It is with this ultra-fresh, local and seasonal mentality that we are offering a three-course, prix-fixe menu focusing on in-season ingredients sourced close to home. Each month the menu will feature a starring ingredient with supporting roles played by complementary in-season produce.

This month Chef Grant Macdonald has selected Qualicum Bay scallops and a selection of complementary citrus flavours.

Fresh from…
Qualicum Bay Scallops & Citrus
$35

To Start
Qualicum Bay Scallop Crudo, Pomegranate, Whistler Lemon Balm, Tangerine
Enhance with 1 oz of House-infused Lemon Crystal Head Vodka (+$8)

~ or ~

Caramelized Scallop, Roasted Hazlemere Sunchokes, Orange Braised Endive, Yuzu

To Follow
Seared Scallop, “Cinderella” Pumpkin Risotto, Crispy Brussel Sprouts, Fraser Valley Pork Belly, Mandarin Glaze
Enhance with shaved Winter Truffle (+ $10)

~ or ~

Roasted Scallop, Grilled BC Pine Mushroom, Winter Greens, Parsnip Purée

To Finish
Citrus Créme, Almond Short Crust, Quark Sorbet

We look forward to bringing you the best of seasonal, regional ingredients all year long from the bounty of British Columbia. Call 604.692.4939 for reservations or click here to make an online reservation.

November’s Seasonal Recipe Highlights Delicious Qualicum Bay Scallops
Chef Grant Macdonald provides a flavourful, colourful appetizer that is as easy to make as it is delicious.

10 pieces Fresh Qualicum Beach Scallops, sliced into thin rounds
Pomegranate, seeds, pith removed
1 tbsp Sugar
1 1/2 tbsp Salt
12-16 leave sLemon balm or Lemon mint
Juice from 2 Honey tangerines
Sea salt, to garnish
Extra Virgin Olive Oil (must have a fresh, green nose)
Method

Arrange the thin slices of scallop on four plates, overlapping them slightly.

Reserve 2 tbsps pomegranate seeds for garnish

Place the rest of the pomegranate seeds with 1 tbsp sugar in a sealed bag, and crush lightly to allow the juice to mix with the sugar. Allow to sit for at least 30 minutes, until the sugar dissolves. Then strain out the seeds and reserve the juice.

Juice the honey tangerines, and reserve 1/4 of the juice. Add the rest of the juice to a small pot, with 1/2 tbsp of sugar, and reduce down over medium heat until a light syrup consistency is reached. Let cool, then add back the reserved juice.

To finish the dish, sprinkle the scallops with pomegranate seeds, and the leaves of lemon balm.

Drizzle with the pomegranate juice, the honey tangerine syrup, and the olive oil. Sprinkle with sea salt to taste.