5:30 – late, 20th July

Blue Crab Bar and Grill

The Coast Harbourside Hotel is hosting a Winemaker’s Dinner and Dance with Howard Soon on July 20th.  There will be a 5 piece jazz band and a dance floor specially laid down for the event.

Tickets include a cocktail reception with amuse bouche, a 5 course meal featuring Howards “Small Lot Collection” (see attached menu) and dancing until you’ve had enough! 

This is not being released to the general public and tickets are limited, and are  $150 per person +tax/gratuity. It will start around 5:30 and will go until everyone has had their fill of dancing.

If you are interested please contact me.

Heather Power

h.power@coasthotels.com
Restaurant Manager
Blue Crab Bar & Grill
(250) 940-1109

Sandhill 5 course Tasting Menu

Chardonnay Small Lots
Albacore Tuna, Spot Prawns, Halibut Cheek
Avocado Quinoa, Lemon & Lime Endive, Popcorn Shots

Viognier Small Lots   
Olive Oil Pressed Melons, Gin Pressed Cucumbers
Maple Chicken Liver Crème Caramel, Nasturtiums, Goat Chesse

Sangiovese Small Lots
Fresh Hand Cut Noodles, Lamb Sausage
Roasted Puttanesca Sauce, Water Cress Pesto

Sandhill One Small Lots
Striploin, Cedar Smoked ‘Greek Salad’ 
Short Rib, Sweet Potato Puree, Black Berry Jus

Sandhill Rose
Berries & Cream, Chambord Raspberry Macaroons, Chambord Cocktail
Strawberry Shortcake, Fresh & Macerated Berries

CITRUS CURED MAHI MAHI

Quinoa salad, grapefruit

Avocado, lime dressing

 or

JERUSALEM ARTACHOKE VELOUTE

Duck ragout, island field mushrooms

Olive tapenade toast  

 or

DUNGENESS CRAB SALAD

Marinated golden beet root

Apple jelly, bloody mary sorbet

Then to Share…..

YOUR PLATTER FOR TWO INCLUDES:

Beef tenderloin & Boulanger potato

King prawns      & Local shrimp risotto

Mussels             & Pomme frites

Clams                & Sofrito broth

Dungeness crab & Drawn butter

Port demi glaze & Prawn bisque

To finish off:

DARK CHOCOLATE PATE EN CRUTE

Sponge toffee, orange honey ice cream

Warm soft passion fruit marshmallow

Andrew Dickinson Executive Chef

Shawn Morrison Restaurant Chef

$75 per person

JOIN US FOR DINNER THEN OFF TO ANOTHER CELEBRATION $70/per person 

HAVE DINNER AND STAY FOR OUR CELEBRATION $90/ per person

POACHED PEAR & SWEET POTATO BISQUE

Blue Juliette pear gratin, toasted walnuts

paired with Kettle Valley, Gewurztraminer, 2009

DUCK²

Carpaccio, confit, foie gras

Russian kale, gold beet syrup

paired with Rocky Creek, Pinot Noir, 2008

Or

LOBSTER

Preserved lemon poached

Cauliflower veloute, pea tendrils

paired with Cedar Creek, Platinum Chardonnay, 2007

BEEF

Tenderloin & braised short rib

Truffle whipped potato,

forest mushrooms, leeks

paired with Graffigna, Malbec, 2008

Or

LAMB

Rack saltimbocca, shank ragout

Savory yam bread pudding, smoked parsnip

paired with Ravenswood ‘Lodi’, Zinfandel, 2007

Or

WILD SALMON

Dungeness crab beignets, spot prawn tortellini

Arugula pancetta consomme

paired with Tantalus, Pinot Noir, 2008

DARK CHOCOLATE POT de CREME

Blood orange sorbet,

Champagne sugar wafers

Muse, Late Harvest Viognier, 2009

Restaurant Chef : Shawn Morrison

Restaurant Manager: Dava Caldwell

 $86.00

Course one choice of:

PORK CONFIT

roasted shoulder dumpling, apple pancetta conserve

double smoked bacon vinaigrette

paired with Alderlea, Pinot Gris, 2009

or

QUAIL

blue  juliette  cheesecake,

plum pudding, single malt syrup

paired with Gray Monk, Odyssey Pinot Gris, 2009

Course two choice of:

MAPLE ROASTED ACORN SQUASH BISQUE

butternut squash pumpkin seed “smore”

sage hazelnut fool

paired with Quail’s Gate, Chenin Blanc, 2009

or

SOCKEYE SALMON SEMIFREDDO

dungeness crab, kushi oyster, sevruga caviar, fennel twill

paired with Mission Hill, Pinot Noir, 2009

“APPLES AND ORANGES”

 blood orange sorbet, organic apple cider

Main Course choice of:

TURKEY POÊLER

roasted sweet potato, smeared pumpkin

parsnip celeriac dressing, natural jus

paired with Dragonfly Hill, Petite Chardonnay, 2009

or

LAMB

 gremolata crusted rack, slow braised osso buco

 great northern bean cassoulet

paired with Ravenswood ‘Lodi’, Zinfandel, 2007

or

SABLE FISH

 scallop risotto, savoy cabbage, smoked parsnip root volute

muscovado sugar poached cranberries

paired with Joie, A Noble Blend, 2009

Dessert:

PUMPKIN PIE PATÈ

whipped white chocolate,

mulled pears,

Fentiman’s gingerbeer float

paired with Momokawa Pearl Sake

Restaurant Chef: Shawn Morrison

Restaurant Manager: Dava Caldwell

Reservations are encouraged and recommended…250.480.1999

THANKSGIVING MENU 2010

October 8th – 11th, 2010

3 courses  $34.95

wine pairing  $24.95

Maple Roasted Acorn Squash Bisque

butternut squash, pumpkin seed “smore”

sage hazelnut fool

~paired with Sandhill Pinot Gris 2009 ~

Turkey Poêler

whipped pumpkin, roasted sweet potato,

parsnip celeriac dressing,

natural jus

~ paired with Dragonfly Hill Petite Chardonnay 2009 ~

Pumpkin Pie Pate

whipped white chocolate,

mulled pears,

Fentimans gingerbeer float

~ paired with Momokawa Pearl Sake ~

On Thursday April 22, 2010, join us at The Crystal Garden for Culinaire – Victoria’s Premier Food Tasting Experience; where a selection of our regions best restaurants and purveyors of fine food will be showcasing their signature items and inspired dishes for you to try. A tantalizing array of bite size offerings from the area’s best chefs and specialty food producers will be available for you to savour.

Culinaire will be your opportunity to try new foods and restaurants you were not familiar with before, as well you will likely rediscover an old favorite or two. You will learn the chefs and purveyors background, their food concepts, and if you are lucky they may even share with you a few ingredients that make their food taste so good.

Each presenter will aspire to “wow” you with their own selections derived from their culinary vision. Expect great food and a wide variety of options from a multitude of local and regional businesses that will be presenting their product. Be our guest and immerse yourself into the wonderful world of fine cuisine. 

http://www.culinairevictoria.com/index.html

TICKETS NOW ON SALE AT THE COAST VICTORIA HARBOURSIDE HOTEL AND THE BLUE CRAB BAR & GRILL

Carved:

Roast Pork loin  Pan Jus & Stewed Apples compote

Hot Buffet Selection:

Curried Chicken chutneys & condiments buttered basmati rice

Free Range Chicken breast three cheese gratin wild mushroom demi

Mussels & Clams steeped in saffron tea, caramelized onions & chorizo sausage

Wild Salmon spot prawn bisque, lima bean ratatouille, golden confit potato

Veggies…. best of the season young carrots, snap peas, French beans

Breakfast Selection:

Breakfast Pastries muffins, danish & croissants 

Classic Eggs Benedict smoked Canadian back bacon

Free Range Omelet Canadian Cheddar, spinach, mushroom

Belgium Waffles berry compote, maple syrup & whipped cream

Hash Brown braised young red potato in thyme and caramelized shallot  

And of course…crisp bacon & grilled sausages

Cold Buffet Selection:

Caesar Salad romaine heart, parmesan, herb cracker, anchovy dressing 

Broccoli Roast Pine Nuts red wine vinaigrette

Three Bean Salad shaved fennel & shallot

Tomato, Baby Mozzarella champagne basil gastrique

Greens  golden rasin vinigrette & herb aioli

Young Potato Salad Double Smoke Bacon, dried onion aioli

Grilled Stuff asparagus, grilled zucchini, cured oyster mushroom sherry Gastrique

Pickled young carrots smoked paprika Vinaigrette

Tapenades chick Pea & Goat Cheese Tapenade, black Olive & Anchovy Paste

Pickled stuff  Spiced Green Beans, Pickled Pearl Onion, Gherkins, Olive Platter, cured olives

More Condiments tomato, cumber, carrots & beet strings, white radish, chick peas

Chilled Seafood shrimp , chilled prawns, smoked salmon & tuna, chilled Dungeness Crab

Gourmet Cheese Platter local cheeses, assorted breads & mustards

Fresh Fruit Platters water melon, cantaloupe, honey dew, seasonal berries

Desserts:

Chocolate Mousse Cake…. moms favourite go ahead… ask for the new bike

Berry Pie seasonal berries stopped by whip cream

In the fashion of….Ice cream available upon request