Intimate 7-course wedding menu

This menu was used for an elaborate, yet intimate event held at Eagle's Nest... This family from Montreal were genuine foodies!!

AMUSE-BOUCHE

Skewered grilled Bay scallops with prosciutto-melon salsa

SOUP

Jerusalem artichoke and potato with cerignola olive tapenade and white truffle oil

APPETIZER

Salmon tataki rol with lemon oil

MAiN

Brome duck breast with local organic blackberries in balsamic glaze, pecan wild rice and French beans

SALAD

Local organic greens with beet marmalade, candied walnuts, clove-honey vinaigrette

CHEESE COURSE

Saltspring Island Goat cheese with plum compote Qualicum spice with pears Home-made breads

DESSERT

Bosc pears poached in mulled wine with spiced dark chocolate sauce and sugar glass Small wedding cake, chocolate-orange with dark ganache glaze

Award Winning Food

1999 VCC FRED NASO MEMORIAL AWARD FOR OUTSTANDING CULINARY ACHIEVEMENT

Career Highlights

2008-2012 COORDINATOR GALIANO FOOD PROGRAM