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GLORIOUS ORGANICS ‘CELEBRATION’ GREENS
purple plum and shiso vinaigrette
Chalet Estates, Bacchus 2004
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POLDERSIDE FARMS DUCK CASSOULET
Agassiz ‘coco’ bean and pork belly ragout,
house made Berkshire pork sausage, confit of duck leg
Saturna Island, Chardonnay 2005
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RICOTTA CHEESECAKE
roasted Denman Island crab apple,
‘district of kent’ grown hazelnut wafer,
sage honey
Venturi- Schulze, Brandenburg No.3
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$45- per person
with accompanying wine $59-
Reserve Wine List
top of page
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PORCINI MUSHROOM BROTH
braised black radish, cauliflower mushroom, clams
wine accompaniment:
Tantalus, Riesling 2005
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BLUE FOOT AND YELLOW CHANTRELLE MUSHROOM ‘RAVIOLI’
seared ‘Glen Valley’ artichoke, roasted cipollini onion,
goat camembert cream
wine accompaniment:
La Frenz, Semillon 2005
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PINE MUSHROOM STUFFED RABBIT
‘French fingerling’ potatoes
Glen Valley quince, pine mushroom jus
wine accompaniment:
Cedar Creek “Estate”, Pinot Noir 2004
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VENISON TENDERLOIN
black trumpet mushroom and lentil ragout, turnip,
hedgehog and cognac jus
wine accompaniment:
Jackson-Triggs “Grand Reserve”, Shiraz 2003
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WHITE TRUFFLE CUSTARD
buckwheat honey gelee, black truffle and
bittersweet chocolate brioche
wine accompaniment:
Elephant Island “Stella”, Port
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$65- per person
with accompanying wine $90-
Reserve Wine List
top of page
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Raincity Grill continues to offer early diners an "Early Bird" meal: between 5 and 6pm sample the three course menu for only $25. Orders must be received by kitchen by 6:oo pm. Please request the "Early Bird" menu when making a reservation. No substitutions.
*"Early Bird" will not be available on July 26, July 29, August 2, & August 5 2006. |
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FIRST COURSE
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FENNEL SCENTED FISH BROTH
salt spring island mussels, fingerling potato,
truffle oil
suggested wine- Riesling
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or
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Grilled "Caesar" Salad
asiago, Caesar dressing, croutons
suggested wine- Rose
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SECOND COURSE
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SEARED WILD PACIFIC SALMON
Glorious Organics’ sunchoke, ‘red fife’ wheat berry
and crab apple ‘hash’, bacon, ‘hysslop’ apple
gastrique, parsley jus
suggested wine- Pinot Gris
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or
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HAND ROLLED PASTA
braised duck leg,
braised duck leg, spicy tomato and basil sauce,
Mclennan Creek goat’s tomme cheese
suggested wine- Syrah
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or
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GARBANZO BEAN & FIG “TAJINE”
cauliflower & chickpea fritter, beet and yogurt sauce
suggested wine- Riesling
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DESSERT
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WARM CHOCOLATE SOUFFLE CAKE
crème fraiche,
red wine poached pear, chocolate sauce
suggested wine- Quady Elysium
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or
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WHITE CHOCOLATE CUSTARD
coronation grape jelly, pumpkin seed sable
suggested wine- Elephant Island Apricot wine
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Reserve Wine List
top of page
Due to the Seasonal nature of our menus, these are sample menus only. For current menus please contact the restaurant directly.
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The Take-out
menu is closed for the season. The menu shown below is only a sample. |
Sandwiches, salad, and daily sweet
9.90
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Sandwiches
Choice of~
Grilled Ham and Cheddar Panini
~aged cheddar, onion chutney, potato baguette
BBQ Chicken Panini
~smoked gouda, arugula, potato baguette
House Made Pork Sausage
~potato baguette, grainy mustard, sauerkraut
Corn Tortilla Quesadilla
~goat cheese, tomato chutney
Salads
Choice of~
Caesar Salad
Organic Greens
Potato Salad
Drinks
1.75
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Reserve Wine List
top of page
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