Starter
Fraser Valley roasted beet salad with Okanagan pears, endive, baby kale, goat cheese and beet chips tossed with an apple cider vinaigrette

Main
Slow-cooked blue goose Angus beef tenderloin served with rosemary-scented pomme puree, glazed baby root vegetables and a Cabernet jus

Dessert
A trio of handmade desserts including a butterscotch tart with vanilla cream, cheesecake stuffed strawberries and a flourless chocolate cake served with salted caramel

Coffee and Tea service

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