McGregor Dinner Menu

Served Tuesday, Thursday, Friday and Saturday Evenings, 5:00pm to 9:00pm


Executive Chef Nicolas Hipperson:
“We are dedicated to the best naturally produced ingredients in season, featuring local wholesome produce, meats, game, fish and fowl.  We are dedicated to the Ocean Wise initiative.”



 
February 3-Course Feature
35.

First Course
Wedge Salad
Iceberg Lettuce, House Blue Cheese Dressing, Boiled Egg, Roma Tomato, Crumbled Bacon, Spanish Onion


Main Course
Duck Confit
Lightly Cured and Confit Leg of Peking Duck, Du Puy Lentils, Smoked Bacon, Brussel Sprouts, Butternut Squash, Red Cabbage & Apple Puree, Vanilla-Infused Duck Jus


Dessert
Gâteau Russe
Vanilla Ice Cream, Mandarin Orange, Toffee Sauce





A La Carte Menu

STARTERS

Burrata
Traditional Soft Cow's Milk Cheese, Wild Mushrooms, Brown Butter, Capers, Ciabatta
18.

Arugula Salad
Young Arugula Leaves, Charred Lemon & Olive Oil, Pecorino Dolce, Cherry Tomatoes, Capers
13.

Butternut Squash Soup
Brown Sugar Short Bread, Parsley Garlic Butter, Apple Wine Panna Cotta
12.

Romaine Salad
Baby Gem Romaine Leaves, Garlic & Anchovy Dressing, Sourdough Croutons, Parmigiano Reggiano, Spanish White Anchovies
14.

Seared Maine Scallops
Fried Polenta, Charred Shishito Peppers, Romesco Sauce, Wild Vancouver Island Mushrooms
19.

Beef Carpaccio
Pickled Shimeji Mushrooms, Tarragon Aioli, Shaved Parmigiana, Arugula, Grilled Bread
18.

Smoked Steelhead Trout
Lightly Smoked Cured Steelhead, Toasted Rye, Pickled Shallots, Roasted Beetroots, 
Crème Fraîche, Watercress
16.


MAIN COURSE

Braised Lamb Shank
Creamy Mascarpone Polenta, Braised Kale, Roasted Root Vegetables, Parsley Gremolata, Natural Jus
28.

Wild Boar & Beef Bolognese
Angus Beef & Wild Boar, Hand Cut Pappardelle, Rich Tomato Ragu, Herbed Ricotta Cheese, Basil
26.

Sake Marinated Gindara Sablefish
Red Quinoa, Swiss Chard, Shanghai Bok Choy, Shitake Mushrooms, Sesame Seeds, Sweet Potato Puree, Edamame Beans, Soy Gastique
34.

AAA Angus Beef Tenderloin
Herbed Pomme Puree, Braised Kale, Caramelized Sweet Onions, St. Agur Blue Cheese,
Grilled Vine-Ripened Tomato, Red Wine Jus
34.

Miracle Springs Arctic Char
Israeli Couscous, Double Smoked Bacon, Broccolini, Confit Tomatoes, Tomato Jam
28.

Cowichan Farmhouse Chicken Breast
Squash Gnocchi, Wild Vancouver Island Mushrooms, Acorn Squash, Warm Celery Root and Pancetta Vinaigrette
27.

Saskatchewan Lake Pickerel
Herb Spaetzle, Rutabaga Fondant, Brussels Sprouts, Roasted Sunchokes, Spinach Soubise, Honey & Chive Beurre Blanc
26.