Culinary Artisans - Chef / Owner

Dessert from the other night.

Classic flavours.
Pumpkin caramel cheesecake. White chocolate graham cracker crumb. Passionfruit lemon curd .pear frangipane tart.

Peruvian shrimp ceviche with honeydew aguachile for the hot patio days.

Shrimp, avocado, almond, apricot topped with a lil fru fru(flowers) lol.

Has a little kick but so fresh and herbaceous.
Perfect with a bottle of rosé or a crisp light okanagan pinot grigio or such. 🍷

Olive oil cake with citrus gel, crunchy sugar thing 😋, chlorophyll oil, summer berries and diplomat cream.

Basically summer on a plate

Nice pic (I think 🤔) of our dessert at the and the restaurant.

Summer squash and white chocolate bavarois, haskap berry and wild rose and rhubarb fruit leather.

A vegetable forward sweet ending to our 5 course gastronomy experience.

Some hidden surprises on the menu like the lapsang souchang chicken amuse bouche on crispy chicken skin with nasturtium(from our garden just feet from the creation center, ie the kitchen ) salt.