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TAMARACK DINING ROOM Small Plates Garden Inspiration 16 our opportunity to showcase the wonderful products from the farmers we collaborate with Tagliatelle 18 hand cut braised Bolter beef ragu san marzano tomato red wine parmigianoreggiano Summer Squash Fritter 17 quinoa tabbouleh braised walnut cucumber yogurt green goddess apricot gel pomegranate BC Prawn Ceviche 18 tomato cucumber watermelon gazpacho basil pickled serrano finger lime Lamb Pops 19 grilled with mole rub charred herb chimichurri salt baked sweet potato creme fraiche crispy root vegetables Seared BC Scallops 18
koji dry aged wasabi XO emulsion radish coriander cream hazelnut Large Plates Duck Leg Confit 34 lavender honey glaze caramelized fennel stone fruit pearl couscous citrus duck jus BC Black Cod 37 miso fried wild rice kimchi carrot dashi glaze cured egg scallion salad sesame seeds 48 hour Beef Brisket 35 beer braised kohlrabi kraut poached creston apples cipollini onion pickled mustard seeds rye bread crumb Fraser Valley Pheasant 35 roast breast thigh roulade confit drum croquette morels sprouted farro preserved saskatoon berries juniper cedar jus Wild BC Salmon 36 buttermilk gribiche pomme paillasson cucumber green tomatoes dill oil watercress
Alberta Prime NY Strip Steak 38 marinated mushrooms charred artichokes mustard greens beetroot brandy jus fingerling potato chips stilton cheese Desserts Strawberry Pistachio 12 pistachio mousseline choux basil lemon syrup pistachio crumble strawberry sorbet Affogato 13 sponge cake hazelnut ice cream espresso shot mascarpone cream cocoa nib crumbs Chocolate Sesame 14 70 dark chocolate lava cake miso caramel burnt sesame ice cream cashew crumble lemon candied ginger Pastry Chef s Creation 13 inspiration from the market Ice Cream or Sorbetto 10 with cookie and berries
Vegetarian Menu Small Plates Garden Inspiration our opportunity to showcase the wonderful products from the farmers we collaborate with Summer Squash Fritter quinoa tabbouleh braised walnut cucumber yogurt green goddess apricot gel pomegranate Tagliatelle hand cut san marzano tomato fennel pine nut sofrito parmigiano reggiano King Oyster grilled with mole rub charred herb chimichurri salt baked sweet potato creme fraiche crispy root vegetables Large Plates Miso Glazed Tempeh fried wild rice kimchi carrot dashi glaze cured egg scallion salad sesame seeds