Red cabbage gazpacho
with pommery grain mustard ice cream

Black olive parmesan cannelloni
with pineapple mousse & “dust”

Almond cucumber gelée
sour, hot, & salty with almond crème fraiche

Rib eye
with chive purée, bleu cheese potato purée, & confit pearl onion

Pork belly
with marjoram polenta, pear tuile, & bbq sugar

King Crab
with avocado sorbet, crystallized seaweed, & parsley “air”

Scallop
with bacon, shallots, green apple relish, & watercress

Chocolate
(Three textures)
chocolate boca, white mousse, & dehydrated chocolate

Nanaimo Bar
with mint ice cream, dry caramel, & chocolate crisp

Orange
with olive oil ice cream, lavender pudding, & dehydrated orange

A play on opposites.

Hot, Cold, Land, Sea, & Sweet.

Hot.

Pan seared scallops with caramelized pear, salsify potato puree, & pear chip.

Cold.

Smoked asparagus salad with crispy soft poached egg & flowers.

Land.

Ricotta agnolotti with lamb, golden raisins, pine nuts, & parmesan whey air.

Sea.

Seared blue-fin tuna with lime-horseradish creme fraiche, soy gelee, sesame crackers, & candied orange.

Sweet.

Raspberry sheet with goats milk vanilla custard, mint-sake pudding, & brown butter- coconut rice pudding.