Filet Mignon à l’Alsacienne

tender beef filet accompanied by buttered French green beans on a bed of roasted garlic Yukon gold whipped potatoes completed with a maple bacon and pink peppercorn cream demi glace

add a side of sautéed woodland mushrooms
add a prawn brochette

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Pickerel à la Bretonne

fresh herb encrusted, pan seared pickerel fillet accompanied by roasted, baby red potato coins and yellow, heirloom carrots topped with a baby sprout salade tossed in a chervil vinaigrette

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Chicken Suprême à la Limousin

locally raised chicken supreme nestled on an organic blue cornmeal cake with local, farm fresh vegetables and topped with a chestnut and curry cream

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Rack of Lamb Gratinée

encrusted with hazelnuts, Parmesan and whole grain Dijon mustard complemented by a Gruyère and chive semolina cake and grilled asparagus garnished with a drizzle of fresh mint julis

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Vegetarian Entrée

Jason would be pleased to create a vegetarian entrée on request

market price

Entrée du Jour

drawing on seasonal ingredients and inspiration

market price

Pork Tenderloin Praliné

toasted pumpkin seed encrusted pork tenderloin medallions nestled on an apple and celeriac puree finished with a local wildflower honey gastric

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Wild Salmon de Lyon

pan seared, wild sockeye, B.C. salmon on baby new potato lyonaisse tossed in an inn-made crème fraiche topped with a lemon dill beurre composé

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Pasta Amandine

lightly smoked local trout, French green beans and toasted almonds tossed in a fresh dill frond cream on a bed of whole wheat linguini with shavings of local peppered Pecorino

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