Inspired by the kitchen team’s deep partnerships with Vancouver Island farmers, The Courtney Room new spring tasting menu features fresh flavours from land and sea.
Driven by the best seasonal produce, delivered to The Courtney Room kitchen daily by the teams at Square Root Organics, Saanich Organics and Littlest Acres, the spring tasting menu will evolve as new ingredients ripen and spring progresses into summer.
The seven-course menu ($110 per guest), served either in the elegant upstairs dining room or in the comfortable surrounds of the bistro, starts with Pacific Swimming Scallop Crudo with Ile Sauvage whipped beer and truffle pearl, and Yuzu Custard, Northern Divine Caviar and Crispy Quinoa. Next, a dry-aged Kampachi Mosaic with a Kosho vinaigrette and kimchi pearls followed by Charcoal Sablefish Collar with blossom dashi, sorrel leaves and hazelnut crumble.
Two main courses follow with dishes featuring Dry-Aged Yarrow Meadows Duck Breast with quice, pickled shiitake and wild blueberry and a Sunchoke Crusted Peace Country Lamb Press with caramelized cauliflower puree, buttered sunchoke and pine mushroom marmite. For dessert, locally-foraged Pineapple Weed Custard, strawberry sorbet and Meyer lemon meringue complete’s a delicious journey of Vancouver Island spring flavours.
Guests choosing to pair their meal with wines have the chance to sample a stellar range, carefully chosen by the restaurant’s passionate and knowledgeable sommelier team, including wines from acclaimed winemaking regions from around the world and from local vineyards right here on Vancouver Island.
Reservations are highly encouraged.
To view menus and make a reservation, visit www.thecourtneyroom.com.