Book Room

Dinner Menu

   

Appetizers
Soup De Jour
Chef's daily seasonally inspired soup

Smoked Castelvetrano Olives
Chicharrón, spiced roasted hazelnuts

Grilled Asparagus Salad
Organic spring mix, strawberry, pickled radish, goat cheese, ice wine rhubarb vinaigrette

Steelhead Trout
Lightly cured, corn, cucumber, red onion, avocado, shaved fennel, roasted poblano buttermilk dressing

Diver Scallop Ceviche
Citrus marinade, pickled jalapeñoño, cucumber carpaccio, red onion, avocado crema, ruby grapefruit, radish, cilantro

Foie Gras Parfait
Brandy marinated figs, crostini

Crispy Pork Belly
Slow poached farm egg, asparagus, crouton, Maple Dijon brown butter

Half Dozen Vancouver Island Kusshi Oysters
Three fresh on half shell, thyme black pepper mignonette, three crispy fried with apple jicama slaw, buttermilk dressing

Cheese & Charcuterie Platter
Rotating selection of 3 meats & 3 cheeses.
 

Entrées
Chinook Salmon
Pea puree, smoked lardon, breakfast radish, pearl onion, dill, daikon potato pancake
 
Yarrow Meadows Duck Breast
Morrels, pickled Saskatoon berry, grilled scallion, duck confit Yukon gold potatoes, Saskatoon berry gastrique

Spice Cured Sablefish
Jerusalem artichoke, Yukon gold gnocchi, beech mushrooms, asparagus, Tokyo turnip

Sweet Corn and Ricotta Ravioli
Summer black truffle, warm sea asparagus and charred corn salad, shaved Pecorino Romano, beurre blanc

Smoked Pork Belly and Dive Scallops
Confit fennel, cauliflower purée, asparagus, apricot gastrique

Palmer Ranch Organic Beef Tenderloin
Fingerling potatoes, crispy fried onion rings, haricot vert, Stilton butter, preserved mustard jus

Kids Menu
Chicken Tenders

Grilled Cheese

Fish & Chips

Drinks
Shirley Temple
Pop and Juice

Rockwater Menus are inspired by West coast cuisine while incorporating local and sustainable products, using freshest available product with innovative classical cooking.