Celebrating its talented chef team, past and present, along with the farmers, foragers and fishers that have helped shape its menus, The Courtney Room announces a special fifth-anniversary Greatest Hits Tasting Menu, available now until May 31st, 2023.
Led by Executive Chef Brian Tesolin, the menu features some of the restaurant’s most iconic dishes, served to guests over the past five years.
The menu starts with the popular and delicious Yuzu Custard with crispy grains, Canadian caviar and pop rocks, then a selection of “Snacks” including a Fresh Shucked Oyster with flowering red currant foam, BC Swimming Scallop with rose hip and escabeche, Potatoes Courtney Supreme with crème fraiche, truffle, chives (a nod to opening chef Sam Harris) and “Sakura” Cured Trout Belly, leek ash, cherry blossom umeboshi and horseradish puree (created by former chef Chris Klassen).
Next, 14 Day Dry-Aged New Zealand Kingfish Crudo with superfood powder, radish, sea buckthorn, lime leaf and tom kha sorbet, followed by Poached BC Sablefish Loin with hazelnut cream, basil and charcoal (a collaboration with former chef Chris Klassen).
To follow, Umami and Stinging Nettle Ravioli, parmesan and truffle, then Peace Country Lamb Crepinette with morel dumpling, cabbage, lion’s mane conserva and pine sherry vinaigrette.
For dessert, Elderfolower Panna Cotta, wild berry, kalamani, opalys and a selection of Mignardises.
Front-of-house, thoughtful and genuine service is led by long-standing Restaurant Manager Renee Lauzon and the accomplished bar team by head bartender Anton Wilson, who recently competed along with colleague Kate Chernoff in World Class Canada 2023.
The Greatest Hits Tasting Menu costs $130 per person plus tax and gratuity.
Wine pairings by Wine Director Colin Davidson are available for $90 per guest.
Reservations are recommended, visit www.thecourtneyroom.com.