Saturna Island Vineyard Bistro Spring 2008 Menu

From the Sea:

Wild Spring Salmon Trio: Tataki, tartare and house smoked candied salmon with accompaniments.

Halibut Ceviche with jalapeno miso-citrus dressing and herb salad

Oysters with choice of accompaniment:

Albacore Tuna Nicoise Salad with green beans, new potatoes, charred cherry tomatoes and Nicoise olive tapenade.

West coast Boulliabase: A rich, tomato based seafood stew with seasonal seafood

Mediterranean Halibut with fresh and roasted tomatoes, shaved fennel, capers, lemon zest and olives.

Silver Fir Steamed Wild Spring Salmon with seasonal vegetables and Grand fir-vanilla vinaigrette.

From the Land:

Lemon-herb poached Polderside chicken salad with asparagus, morels, fresh herbs and garlic scapes with aerated citrus-mustard sauce.

Islands charcuterie plate with cured meats, local cheeses, house made pickles and condiments.

Merlot braised local Lamb Shepherd's Pie with minted mire poix and Yukon gold-garlic mash.

From the Field:

Roasted young spring Beet and Saltspring Goat's Cheese Salad with balsamic-beet juice reduction, microgreens and hazelnuts.

Asparagus-Morel salad with garlic scape puree, shaved Grana Padano and a lemon, pepper and shallot vinaigrette.

Mixed Greens salad with rhubarb-vanilla vinaigrette.

Polenta with sautéed morels , fresh tomato sauce and Moonstruck Bedis Blue cheese.

Between Bread:

Andalusian Sloping Hills Pulled Pork Sandwich with rasted white onion and carrot, apple and jicama slaw.

Grilled Fennel and Salt Spring Goat's cheese sandwich.

From the Past:

Mediterranean platter with assorted antipasti, local cheeses, olives and Haggis Farms artisan bread.

Rosemary Polderside chicken and Asiago panino.

Spinach and Artichoke dip with foccacia.

Dessert:

Bruleed Lemon Tart with lemon verbena syrup.

Rustic Rhubarb Galette with house made vanilla gelato.

Baked Chocolate Mouse with spiced ganache, crumbled sponge toffee, and orange-chocolate soup.