Menus at Fraser River Lodge

This menus include:

• Fresh baked rolls and butter
• Chefs selection of local and imported charcuterie with artisan cheeses
• Sundried and pickled olives - cornichon – sweet pickle
• Hand mixed summer greens
• Orange basil fig vinaigrette
• Roasted garlic and shallot balsamic vinaigrette
• Tarragon buttermilk ranch
• Traditional caesar salad - focaccia crouton, parmigiano-reggiano, anchovy dressing
• Yams and potato salad - roasted cherry tomatoes, parsley, lemon basil pesto dressing
• Mediterranean orzo salad – olives and sundried tomato, basil and oregano
• Southwest style three bean salad, cilantro & chipotle dressing
• Classic greek salad – fresh oregano, kalamata olives, feta cheese
• Chilliwack jubilee corn – tarragon butter
• Mélange of local harvest vegetables – honey thyme butter
• Oven roasted potatoes - sour cream, scallions, bacon bits

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Entrées

• Saltspring island mussels and clams– leek and tomato, red wine sauce
• Polynesian style pan-seared sockeye salmon – roasted peach & sweet corn salsa
• Flame grilled spicy chorizo sausage – fried onions

Or

Thick and hearty chili – montreal smoked meat, three bean tomato stew

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From the flame

• Angus New York steaks – smoky house spices
• Montréal spiced chicken breasts – mesquite BBQ sauce

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Afters

Gateaux’s and tortes, chef’s selection of bars and squares, dark chocolate and seasonal berry mousse, fresh fruit plus coffee & tea.

This menu includes:

• Hand mixed greens
• Roasted garlic & shallot balsamic vinaigrette,
• Mixed berries & orange vinaigrette
• Tarragon buttermilk ranch
• Traditional caesar salad - focaccia crouton, parmigiano-reggiano, anchovy dressing
• Winter waldorf salad – apple, radicchio, smoked turkey
• Yams and potato salad - roasted cherry tomatoes, parsley, lemon basil pesto dressing
• Button mushroom salad – tarragon, lemon and extra virgin olive oil
• Chefs selection of local and imported charcuterie with artisan cheeses
• Sundried and pickled olives - cornichon – sweet pickle

***

• Alder smoked coho salmon – lemon dill butter
• Fraser valley turkey scaloppini – apple & cranberry chutney, wild mushroom & sage sauce

Or

• Smoked pork loin – bing cherry & onion jus

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• Yukon gold potato dauphinoise – applewood smoked cheddar, fresh thyme
• Wild rice pilaf – roasted slivered almonds, italian parsley
• Mélange of winter roasted root vegetables – honey thyme butter

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The carvery (Select one from the following)

• Slow roasted angus prime rib - natural jus
• Mesquite smoked bison rib eye - black current glaze ($4/person)
• Classic Italian porchetta - roasted garlic, rosemary, fennel, pearl onion sage jus (min. 75ppl)
• Smoked pork loin – pistachio nuts dijon and herbs crusted, cherry and pearl onion jus
• Rosemary and dry garlic slow roasted leg of lamb– classic jus, mint sauce ($4. 5/person)

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Desserts

• Gateaux’s and tortes – chefs selection of bars and squares
• Hand made stollen – chocolate pate – fresh fruit
• Coffee & tea