June 8-9

TO START
Butternut Squash Bisque with Southwind Farm garlic shoot pesto
Spring greens in clove-honey vinaigrette

MAINS
Boneless pork loin chop with Southwind Farm oyster mushroom ragout and deglazed balsamic pan jus

Wild Sockeye salmon stew en croute

Hand-made beetroot gnocchi with sundried tomatoes, spinach, walnuts, wilted greens and nettle cream cheese

DESSERT
Dried cranberry and dark chocolate tart with cinnamon ceme anglaise

Award Winning Food

1999 BC CHEF'S ASSOCIATION TOP CULINARY STUDENT AWARD

Career Highlights

APR-AUG 1999 PEAR TREE RESTAURANT, VANCOUVER