Our head Chef Keith Farkas has been busy creating a new summer menu and I must say that I have not been this excited in awhile. The offering includes some specialty meats like Elk and most creations have some sort of delicious sauce to accompany them. In keeping with our "Best place to eat in Fernie" direction, the items below are a few of the immediate favorites and should be sampled... Stay posted for more items as well as the lunch menu.
Tuna Carpaccio - coriander crusted ahi,
salsa verde, coconut crème, fried chickpeas, micro greens
Braised Lamb Leg
apricot and nutmeg jus, wild arugula and
toasted almonds, orange vinaigrette
Seared Qualicum Bay Scallops
grilled artichoke, gnocchi
alla romana, braised kale, parmiggiano reggianofennel cream, sundried tomato pesto, carrot and leek, parmiggiano reggiano
Elk Osso Bucco
slow braised on the bone, truffle cheddar
polenta, roasted vegetables, gremolata
Mushroom and Walnut Ravioli
No comments:
Post a Comment