Off Season Menu Two Course Dinner $28
Three Courses $35
With Wine Pairing $45
Chef’s Tasting Menu $55
Chef Spencer Watts January, 2012
First Course Lobster Bisque, Vanilla Milk
Five Spiced Duck Ravioli, Ginger Spinach, Agadeshi Demi-Glace, Pine Nuts
Roasted Beet Salad, Rosemary Presse, Field Greens, Blue Cheese
Painted Boat Game Plate, House Made Terrine, Cured Game Meats, Toast Points
House Cured Salmon Gravlax, Horseradish Crème Fraiche, Dill Powder, Fried Caper
Main Course Local Sturgeon, Dashi Broth, Root Vegetable Fricassee, Edamame
Braised Lamb Shank, Potato Terrine, Braised Greens, Maple Jus
Fraser Valley Smoked Duck Breast, Carrot Puree, White Beans, Cherry Brown Butter
Porcini Papardelli, Roasted Mushrooms, Leeks, Herb Butter, Grana Padano
Roasted Pork Loin, Smoked Bacon & Hazelnut Ragu, Apple, Celery, Onion Soubise
Chicago Style Beef Flat Iron, Barley Risotto, Slow Cooked Squash, Cilantro Pesto, Tomato
Third Course Carmel Crème Brule, Salted Biscuits
Chocolate Tasting, Chocolate Duo, House Ice Cream
Raspberry Mousse, Lemon Cake, Fresh Berries
Date Cake, Puff Pastry, Apple Cream, Pecan Ice Cream
Winter 2012 Menu.pdfAre you interested in making your dinner into an overnight stay? Take a look at our Painted Boat Packages page for our Gourmet Getaway, starting at $135/person, based on double occupancy.
