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A rich terrine of smoked BC duck and pan-seared foie gras, served with a cherry gastrique and a brioche crostini.

Perfectly seared local scallops atop a creamy sunchoke puree, garnished with crispy sunchoke chips and a sprinkle of chives.

Creamy risotto showcasing the best of BC's wild mushrooms, finished with Parmesan and a hint of truffle oil.

Tender Canadian bison striploin grilled to perfection, served with a vibrant haskap berry reduction, roasted root vegetables, and potato pave.

A modern take on a classic, featuring chocolate soil, cherry gel, kirsch-infused mousse, and vanilla bean ice cream.