Inspired by the kitchen team’s close partnerships with Vancouver Island farmers, The Courtney Room’s new Spring Tasting Menu features fresh flavors from land and sea.
Driven by the best seasonal products, delivered to The Courtney Rooms daily cooking by the teams of Square root organics, Saanich Organic and The smallest acresthe spring tasting menu will evolve as new ingredients mature and spring turns into summer.
“Our team is thrilled with the arrival of spring and the abundance of produce that is beginning to be available from Vancouver Island farms,” says Renee Lauzon, Restaurant Manager of The Courtney Room. “Chef Brian Tesolin and his team’s collaborative relationship with area farms ensures the highest quality ingredients are allowed to shine as guests peruse our multi-course tasting menu experience.”
The seven-course menu ($110 per person), served either in the elegant upstairs dining room or in the cozy bistro setting, begins with Pacific Swimming Scallop Crudo with Ile Sauvage whipped beer and truffle pearl, and Yuzu Custard, Northern Divine Caviar and Crispy Quinoa. Next, a dry-aged Kampachi Mosaic with Kosho dressing and kimchi pearls, followed by a Charcoal Sablefish Collar with flower dashi, sorrel leaves and hazelnut crumble.
Two main courses follow with entrees including dry-aged Yarrow Meadows duck breast with quince, pickled shiitake and wild blueberries and Sunchoke Peace Country crusted lamb press with caramelized cauliflower mash, buttered Jerusalem artichoke and pot of pine mushrooms. For dessert, a locally grown pineapple custard, strawberry sorbet, and Meyer lemon meringue complete a delicious trip to Vancouver Island’s spring flavors.
Guests who choose to pair their meal with wines have the chance to sample a stellar range, carefully chosen by the restaurant’s team of passionate and knowledgeable sommeliers, including wines from renowned wine regions around the world and local vineyards. right here on Vancouver Island.
“We like to shine the spotlight on small, family-run vineyards, producing wines that represent a time and place and a story that the team is thrilled to tell,” says The Courtney Room Wine Director, Colin Davidson. The wines presented as part of the Spring Tasting Menu will also be offered by the glass as part of the restaurant’s wine list.
Reservations are strongly encouraged. To view menus and make a reservation, visit www.thecourtneyroom.com.