Menu

FIRSTS
Island Golden Potato, Garden Chive and Ginger Soup with Island Blue Mussels, Baby Onion Rings, Garden Arugula and Garden Chive essence.....$9.

Carpaccio of Angus Beef Tenderloin With a Wild Chanterelle Mushroom Flan, Arugula and Sweet Red PepperSalad and a Brown Butter and Rosemary Aioli.....$12.

A Roulade of Our Own Cinnnamon Cured Salmon with Grilled-chilled Pears, local Wild Watercress, Spicy Pear Chips, Salmon Caviar and Red Onion Relish.....$11.

Golden Nugget Tomato, Basil and Goat’s Cheese Terrine with a Garden Nasturium Salad, Basil and Honey Vinaigrette, Three Pestos and a Black Pepper Cracker...$10

Fricasse of Colville Bay Oysters in a Potato Basket with Vermouth Froth, Rock Crabcake, Garden Peashoots, Osietra Caviar and Garden Chives.....$13.

Chef’s Choice Hot and Cold Colville Bay Oysters.....$11.


MAINS
Grain Mustard Glazed Pork Tenderloin with Oregano Spatzle, Wilted Garden Swiss Chard, Pickled Red Onions and Horseradish Gravy .....$25

Olive Oil Poached Halibut with Garden Rattatouille, Black Olive Tapenade, Basil, Leek and Saffron Broth,Crisp Leek Frites and an Anchor...$27

Grilled Albacore Tuna with Peppered Polenta, Vine-ripened Tomato and Cumin Compote, Garden Peashoots, Garden Vegtables, Spicy Black Bean Sauce and Basil Pesto...$26

Potato, Leek and Shiitake Mushroom Tart with Garden Bok Choy, Bean Sprout and Sesame, Vegetable Springroll, Garden Vegetables and Miso Gravy....$24

Chef’s Local Lamb of the Day with Parmesan Risotto, Roast Mushrooms, Garden Peashoots, Crisp Sweet Potatos, Shallot Relish and Sage Gravy....$27

Campfire Style Arctic Char with Roasted New Potatos, Garden Peashoots, Chive Butter Sauce, Garden Beets, Chive and Caper Relish and Beet Butter.....$25

Light Smoked Tenderloin of Black Angus Beef on a Local Shiitake Mushroom and Roast Garlic Potato Pagoda, Garden Spinach and Cabernet Onion Broth.....$28


THE FINALE
Dark Chocolate and Allspice Mousse Tower with Milk and White Chocolate Pistachio Brownie, Mocha Ice Cream & Chocolate Mint ....$12

Spiced Poached Pear and Hazelnut Chocolate Flan with Pink Pepper Sauce & Wild Spearmint....$9

Brown Butter and Plum Tart with Cabernet Poached Plums, Nutmeg Anglaise & Bronze Fennel Ice Cream...$10

Garden Berry Compote with Lavender Ice Cream in a Poppyseed Snap & Lemonade Sauce...$9

Chef’s Trio of Homemade Ice Cream in an Almond Cup....$7

A Selection of Local and Imported Cheeses with Nuts, Seasonal Fruit & Crackers....$9


From my Island to you.... Enjoy!
Chef Jeff McCourt & Team Cusine 2000

Sous Chef Norm Aitken, Mark Kilner, Jim MacIntyre,
Justin Ford and Lance Underhay....


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