INTERNATIONAL GALA DINNER

RECEPTION

KALUA PORK BELLY maple-mustard and pineapple glazed Fraser Valley pork belly with fried sage
SIDESTRIPE SHRIMP CEVICHE jicama, orange and radish salad
BURRATA, LEEK AND MUSHROOM CROSTINI italian burrata, buttered leeks, roasted beech mushrooms
2005 PHILIPPONNAT GRAND BLANC, CHAMPAGNE

DINNER

FOIE GRAS AND APPLE TARTE TATIN
Natural Pastures aged farmhouse cheddar, hazelnut tuile
1999 CHÂTEAU SUDUIRAUT 1ER CRU CLASSÉ, SAUTERNES

QUALICUM BEACH SCALLOP AND DUNGENESS CRAB
Cauliflower puree, smoked corn and crab salad, preserved lemon
2007 DOMAINE WILLIAM FÈVRE CHABLIS GRAND CRU BOUGROS, CHABLIS

HAIDA GWAII SABLEFISH
Salt cod brandade, roasted North Arm Farms sunchoke, mignonette of melted leek, fennel and house-made chorizo, tomato broth
2009 BOUCHARD PÈRE ET FILS MEURSAULT 1ER CRU LES GENEVRIÈRES, CÔTE DE BEAUNE (IN MAGNUM)

THIESSEN FARMS QUAIL
Quail breast, confit ravioli, Notch Hills salsify purée, beluga lentils and Golden Ears Creamery's beurre noisette
2002 DOMAINE COMTE GEORGES DE VOGÜÉ CHAMBOLLE-MUSIGNY 1ER CRU, CÔTE DE NUITS

ALBERTAN BISON TENDERLOIN
Roasted root vegetables, sweet potato "pommes maxim", cedar and "comet tail" peppercorn sauce
1999 TENUTA SAN GUIDO SASSICAIA, SASSICAIA, BOLGHERI (IN MAGNUM)

LOCAL BC CHEESE PLATE
Moonstruck, Saltspring, Little Qualicum, Poplar Grove and Natural Pastures
Ash Camembert, Blue Juliette Chevre, Brie, Tiger Blue, Peppercorn Verdelait, with local preserves and chutneys

MAPLE-PEAR MADELEINE TART
Poached caramelized pear, madeleine dough, salted maple butterscotch chantilly
2011 MISSION HILL RIESLING ICEWINE GRAND RESERVE, OKANAGAN VALLEY VQA (375ML)

EXECUTIVE CHEF DARREN BROWN
FAIRMONT PACIFIC RIM HOTEL