RED DOOR BISTRO MENU
CAMBOZOLA & MUSHROOMS
Sautéed mixed mushrooms, shallots & herbs with crisped blue cheese polenta cake, arugula, truffle oil, and port syrup.
Shaved Alberta beef tenderloin, Dijon aioli, capers, arugula, parmesan & olive oil.
DUCK CONFIT SPRING ROLLS
Confit duck, carrot and mushroom duxelle baked in crispy pastry. Pickled ginger & roasted garlic purée, red currant sauce.
RED DOOR GREENS
Heirloom tomatoes with Rootdown organic greens, Burrata cheese, beets, basil, shaved vegetables and red wine vinaigrette.
Romaine lettuce, sharp garlic dressing, croutons, and shaved parmesan.
CHICKEN LIVER TERRINE
Truffle butter encased Brandy & Marsala terrine. Cherry & crab apple chutney, Brioche toast, pickled shallots and almond praline.
Pan seared with garlic, shallots, chillies & smoked paprika. Tangy tarragon dressing and fried capers.
Kennebec potatoes with rosemary, sea salt, shaved parmesan, chives, and truffle oil.
LILLOOET PADRON PEPPERS
Blistered Lillooet petit peppers with charred shallots, roasted garlic & herb sour cream ranch dressing, smoked sea salt, olive oil and lime juice.
Warmed with chili flakes, citrus and olive oil.
Server will advise.
HALF BREAD BASKET
WEST COAST BOUILLABAISSE
Crab claws, prawns, mussels, scallops, and fresh fish in a tomato, fennel & saffron broth. Piquillo pepper aioli and crostinis.
12oz Quebec veal with oyster mushrooms, baby carrots, fingerling potatoes and Café de Paris butter.
Arborio rice and mixed mushrooms cooked with porcini broth, rosemary & thyme. Arugula, truffle oil and grated parmesan garnish. *Vegan/gluten free option available
Roasted 7oz thyme & five spiced rubbed duck with confit shallots, beets, fingerling potatoes and apple balsamic syrup.
BRAISED CHUCK FLATS
Boneless Angus beef slow cooked with red wine, vegetables, and herbs. Fingerling potatoes, arugula, braising sauce, shaved parmesan & olive oil.
B.C. LING COD
Leek, dill and pumpkinseed crusted medallions with beluga lentils, green beans and lemon beurre blanc.
PORK RACK CHOP
Grilled 10oz Sakura pork with Yukon gold potato pave, French beans and curried mango chutney.
Grilled 8oz herb marinated C.A.B. beef with Yukon gold potato pave, sherry onions and tomatillo Chimichurri sauce.
VANILLA BEAN CREME BRULEE
Ginger snap cookie & berries.
Dense dark chocolate torte with mild chocolate glaze, raspberry coulis, espresso whipped cream, and almond praline.
PEANUT BUTTER BOMBE
Lindt dark chocolate & caramel mousse, peanut butter whip and pretzel crust.
Bosc pear & cardamom sorbet, Poire Williams eau-de-vie and cinnamon tuille.
– 3 years –