Island Lake Lodge - Sample Reception Dinner Menu

Please select two appetizers, two main courses and one dessert for dinner

Appetizers

Salads

Caprese salad with fresh mozzarella, basil, heirloom tomato, local farm greens, torn croutons, aged sherry 2vinaigrette, Maldon salt NF V

Sprouted lentils with cauliflower couscous, avocado cream, brunoise cucumber, pickled radish, feta, candied pistachio, sumac vinaigrette GF V

Summer Melon with pancetta and bibb lettuce, baby cucumber, smoked honey & black pepper yogurt dressing, pepitas, roquefort, pickled shallot GF NF

Market Salad (local farm greens and produce focused) can be GF DF V NF

Cold Appetizers

Albacore tuna niçoise with cherry tomatoes, baby potatoes, green beans, pesto, Dijon aioli, tapenade, caperberries GF DF NF

Sea scallop crudo, sweet peas, mint coulis, charred celery, preserved lemon vinaigrette, garlic chips, fresh herbs GF DF NF

Beef carpaccio, wild mushroom conserva, parmesan fingerling potato chip, compressed green apple, baby watercress, horseradish GF NF

Dungeness Crab with chilled corn bisque, sourdough tartine, tarragon oil NF

Hot Appetizers

Slow roasted pork belly with apricot mostarda, chestnut puree, apple cider vinaigrette, crispy root vegetable GF DF

Grilled prawns & chorizo with salsa verde, confit fingerling potato, compressed watermelon, garden dill, pickled market peppers GF DF NF

Lamb pops with charred carrots, pickled mustard seeds, vanilla glazed cipollini onion, date puree, carrot tops, crème fraiche GF NF

Ravioli with ricotta & garden greens, tomato, fennel and pine nut sofrito, parmiggiano, herbs V

Main Courses

All mains will be paired with vegetables in season and preferably local

Duck breast roasted with lavender & honey, isreali couscous with preserved lemon and fresh herbs, stone fruit jus DF NF

BC Halibut, parsley & charred lemon brown butter, capers, sauteed fingerling potatoes, confit leek GF NF

Alberta Beef tenderloin, pommes paillasson, soubise, chives GF NF

BC salmon pan roasted, beetroot puree, roasted golden beets, green goddess, caramelized fennel, market mustard greens GF NF

Canada prime beef striploin, kennebec potato puree, sauteed wild mushrooms, bordelaise sauce, crispy shallots GF NF

Blackened free range chicken breast, chimichurri, mexican street corn, herbed spaetzle, aioli, feta NF

Wild Boar tenderloin, walnuts, cedar & white wine poached apples, barley, grainy mustard jus DF

Vegetarian or Vegan Mains

Please select 1 vegetarian main for each night -up to 8 additional vegetarian meals can be accommodated

King oyster mushroom bourguignon, charred carrot & cippolini onion, wilted greens, kennebec potato puree, red wine vegetable jus, pickled radish GF NF

Blackened cauliflower steak, chimichurri, mexican street corn, herbed spaetzle, aioli, feta NF

Herbed gnocchi with summer vegetables, roasted olive & sage brown butter vinaigrette, parmigiano-reggiano, fried sage NF

Desserts

Tarts

Lemon & vanilla curd, oat sweet dough, basil meringue NF

Baked dark chocolate tart, crème fraîche chantilly, pecan praline

Crème brûlées

Mocha crème brûlée, cranberry & hazelnut biscotti

Chai latté crème brûlée, orange butter cookie NF

Mousses

Salted caramel mousse, brownie, cocoa nib tuile, dark chocolate sorbet GF NF

Yogourt & strawberry mousse, sponge cake, lemon chantilly, berry compote GF NF

Burnt white chocolate mousse, almond & cherry cake, honeycomb, amaretto sour cherries confit

Tonka bean semifreddo, seasonal fruit & consommé, caramelized phyllo dough NF

Vegan desserts

Chocolate cake, dark chocolate ganache, raspberry gel, sorbet GF NF

Cashew “cheesecake”, date & buckwheat crumble, caramel, compressed apples GF