Starter

Red wine poached pear, Acadian greens, goats' cheese, candied pecans, toasted pumpkin seeds with a champagne vinaigrette.

Vegetarian Option:

Gnocchi with tomato basil sauce, capers, kalamata olives, blistered tomatoes, & charred broccolini. Topped with crispy basil and parmesan crisp.

Fish Option:

Oven roasted salmon, citrus braised fennel, asparagus, potato & cauliflower puree, & topped with a tomato and herb sauce vierge.

Beef Option:

Grilled beef tenderloin, truffled Yukon gold potato puree, caramelized cippollini, toasted almond green bean saute, & pan jus.

Dessert

Montelimar: Pistachio & honey mousse, vanilla sponge cake, apricot coulis, chantilly cream & fresh berries

For dietary needs, not accommodated by the menus above, please contact bcinfo@cysticfibrosis.ca