DINE AROUND Blue Water Cafe + Raw Bar

RECEPTION

SWIMMING SCALLOPS
ALBACORE TUNA RILLETTES WITH CORN PUREE
NV HENRIOT BLANC DE BLANCS BRUT, CHAMPAGNE

DINNER

COLD POACHED SOCKEYE SALMON
quinoa salad with heirloom tomato, watercress salsa verde
2007 TABLAS CREEK ESPRIT DE BEAUCASTEL BLANC, PASO ROBLES

PAN ROASTED HALIBUT
kohlrabi, green peas, cucumber, lobster nage
2009 MEYER FAMILY VINEYARDS CHARDONNAY MCLEAN CREEK ROAD VINEYARD, OKANAGAN VALLEY VQA

BROILED SABLEFISH
summer beans, crispy shallots, okanagan cherry + beet reduction
1998 JOSEPH DROUHIN CHARMES-CHAMBERTIN, GRAND CRU, CÔTE DE NUITS

BRAISED BEEF SHORTRIBS
chilliwack corn, baby carrots, chanterelle mushrooms, ancho chili sauce
2004 E. GUIGAL CÔTE-RÔTIE CHÂTEAU D'AMPUIS, NORTHERN RHONE

KALAMANSI CHEESECAKE
almond macaroon, plum compot
1999 CHÂTEAU SUDUIRAUT 1ER CRU CLASSÉ, SAUTERNES

EXECUTIVE CHEF FRANK PABST
BLUE WATER CAFE+RAW BAR
VANCOUVER BC