Day 1
Lunch
Grilled Ahi Nicoise-a filet of ahi tuna grilled rare and served on a bed of new potatoes, haricots vert and black olives drizzled with a candied fennel and citrus dressing
Crusty Breads
Lemon Curd Tartlets
Appetizers
Panseared Scallops Spiced Honey Aioli
Dinner
Herb de Provence Crusted Goatcheese on
Microgreens Shallot Vinaigrette
Salt Spring Island Lamb “Popsicles”, Celeriac
Purée, Seasonal Vegetables
Rosemary and Red Wine Demi
Caramelized Apple Tart Brown Sugar Cr Fraiche
Day 2
Breakfast
Smoked Salmon Poached Free
Range Eggs on Corn Pancakes with a Dill Hollandaise
Asparagus Bundles
Daily Continental breakfast:
Coffee-tea, Yogurts, Breakfast Breads, Granola, Fresh fruit
Lunch
Lemon Tarragon Chicken with a Pistachio Pesto
Grilled Vegetable Platter
Roasted Pumpkin Feta and Olive Salad on Baby Spinach
Crusty Breads
Seasonal Fresh Fruit White Balsamic sabayon
Appetizers
Wild Mushrooms en Croute
Dinner
Asian Soba Noodle Salad with Sake Poached Prawns
Miso Glazed Halibut Lemongrass Risotto
Sautee of Asian Greens
Ginger Crème Brule Lime Shortbread
Day 3
Breakfast
Caramelized Apple Stuffed French Toast
with Organic Maple Syrup
Grilled Maple Sausages
Daily Continental breakfast:
Coffee-tea, Yogurts, Breakfast Breads, Granola, Fresh fruit
Lunch
Cedar Planked Wild Salmon w/roasted red pepper aioli
Wheatberry Salad with sundried fruits
Romaine Hearts drizzled with a Creamy Garlic Dressing
Roasted Peppers with Fresh Dill
Focaicca Wedges
Housemade Biscotti Mango Ice Cream
Appetizers
Honey Roasted Duck Crostini
Dinner
Lobster Stuffed Ravioli and Arugula
with Fresh Tomato Olives and Capers
Grilled Beef Tenderloin, Gorgonzola Polenta Wedges
Sautéed Kale and Spaghetti Squash
Lemon Tiramisu
Day 4
Brunch
Sweet Pea and New Potato Frittata
Crepes with a Bitter Orange Glaze
Fresh Fruit with lavender Syrup
Simple Tossed Greens
Buttermilk Biscuits
Daily Continental breakfast:
Coffee-tea, Yogurts, Breakfast Breads, Granola, Fresh fruit | 
