first course choice:

hot & sour soup suggested wine: joie noble blend

haida gwaii salmon crispy wonton suggested wine: nk’mip pinot noir

sloping hill char siu congee traditional rice soup with chinese bbq pork suggested wine: lake breeze pinot gris

second course choice:

buddha’s noodles shitake mushroom, su choy, red pepper, eggplant

suggested wine: la stella allegretto merlot

fraser valley lamb curry choy miu, green peas, yellow shanghai noodles suggested wine: gray monk pinot auxerrois

spicy kung po chicken, twice cooked peanuts

maple hill free range chicken, broccoli, rice noodles suggested wine: wild goose gewürztraminer

third course choice:

gluten free mountain berry teacake suggested wine: kettle valley starboard

white chocolate red bean steam bun suggested wine: hester creek late harvest pinot blanc

teacup chocolate pudding suggested wine: wild goose black brant

= oceanwise

= vegan

¡ = can be made vegan