NIGHT AT THE AQUARIUM

RECEPTION

SEARED OCEAN WISE ALBACORE TUNA ON A RED PEPPER CITRUS SLAW
PISTACHIO AND SALT SPRING ISLAND GOAT CHEESE TRUFFLE
CHIMICHURRI TWO RIVERS BEEF TENDERLOIN
CARAMELIZED ONION & PEAR TART WITH COMOX VALLEY BRIE
NV BLUE MOUNTAIN BRUT GOLD LABEL, OKANAGAN VALLEY

DINNER

HEIRLOOM TOMATO, COMOX VALLEY BOCCONCINI DI BUFALA
BASIL PESTO SALAD with Nonna Pia Balsamic Reduction
2010 CHÂTEAU SMITH HAUT LAFITTE BLANC GRAND CRU CLASSÉ, PESSAC-LÉOGNAN

OCEAN WISE ARCTIC CHAR WITH SAUCE MEUNIÈRE on a bed of Brandy sautéed local sweet potato with Misty Mountain wild mushrooms
2008 JOSEPH DROUHIN CHASSAGNE-MONTRACHET 1ER CRU MORGEOT, MARQUIS DE LAGUICHE, CÔTE DE BEAUNE

TWO RIVERS BRAISED BEEF RIB herbed mashed potatoes and local organic vegetables
2007 TABLAS CREEK ESPRIT DE BEAUCASTEL, PASO ROBLES
2005 CHÂTEAU DE BEAUCASTEL CHÂTEAUNEUF-DU-PAPE, SOUTHERN RHÔNE

GRILLED OKANAGAN PEACH PANNA COTTA
2008 INNISKILLIN RIESLING ICEWINE, OKANAGAN VALLEY VQA

EXECUTIVE SOUS CHEF MYKE SHAW
VANCOUVER AQUARIUM