Sooke Harbour House Victoria, Canada menu Mailcopiesto: never

Friends of ours who ate there recently sent us a copy of the tasting menu (with appropriate wines, all from Canada) they enjoyed for dinner. All vegetables and flowers are grown in the hotel's kitchen garden. ----------------------------- Light Tuxedo corn lemon eucalyptus cream soup with corn roasted garlic calendula petal froth, a sweet pepper cornflour polenta, house smoked duck sausage and houttounyia Manilla clams OR Sooke Harbour House wild and garden greens with edible flowers and a fruit sage wildflower honey dressing. Accompanied by Brut Rose Natural (Venturi-Schulze)

Hempseed porphyra crusted Albacore tuna with an apricot ancho chilli sauce, a nasturtium leaf emulsion, a french green bean eggplant summer squash miso ginger vietnamese coriander salad topped with garlic chips OR Sundried tomato sugar snap pea goat cheese terrine with a yellow tuberous begonia emulsion, Swiss chard parsley purZe, heirloom tomato cucumber fennel red onion salad in a rye crisp. Accompanied by Pinot Auxerrois (Lang)

Grilled Hecate Strait halibut with miso seaweed broth and sweet cicely cream, a grilled red onion, baby carrot spears and broccoli OR Wild Coho salmon steamed with chives and served with a chive yoghurt and tomato oil with a crispy pickled daikon, shrimp, scallion wonton, sauteed green cabbage and a purslane, daikon pot, nasturtium flower and apple salad OR Herb roasted Cowichan Bay Farm chicken breast with a meat stock reduction and rustic Italian arugula Montana cheese hazelnut pesto with a a Grand fir, apricot, White Grace cheese and lentil rosti, rosemary butter poached cauliflower and green beans. Accompanied by Ehrenfelser (Ghesinger Bros); Gewurztraminer (Arrowleaf), Camay Noir 'Family Reserve' (Quails Gate)

Dessert: Raspberries, raspberry fruit sage jam and Mable Gray scented geranium chiboust what's a chiboust when it's anywhere? Ed layered with crispy puff pastry, served with chocolate mint raspberry skewers, nasturtium leaf ice cream and blackberry purZe. A rose petal strawberry mousse terrine served with chocolate hazelnut meringue cake filled with white chocolate cream and tuberous begonia petals, a lavender scented fromage frais stuffed chocolate dipped strawberry !!, chocolate and strawberry sauces. Garden inspired sorbets served together: Nectarine fennel flower, Yellow plum lemon eucalyptus, Peach pineapple sage. Accompanied by Reisling Ice Wine (Jackson-Triggs)

Artisan cheeses accompanied by Brandenburg No 3 (Venturi-Schulze) ------------------

I'm hungry. Probably too hungry.

regards sarah

-- Think of it as evolution in action.