Three Course Menus 

starting at $60/plate

salads & desserts interchangeable

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The Valley 

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Starter

• Spring Green Salad Timberfields Salinova Greens Salad with Cucumber Ribbon, Cherry Tomato, Shredded Carrots, House Vinaigrette

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Main course

• Roast Chicken Breast, Fresh Herbs & Spices

• Local Spinach & Gnocchi

• Spring Vegetables in Wild Forager Green Magic vegetable seasoning Honey Lemon Sauce

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Dessert

• Blueberry and vanilla Cream cheese pie with Graham crumb

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Summer Meadow 

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Starter

• Spinach & Peppered Strawberry Salad: Wild Forager’s own strawberry balsamic dressing made with fresh local strawberries, topped with crumbled goat chèvre and local strawberry slices with a light peppering, with balsamic reduction drizzle

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Main course

• Creekside Dairy Braised Beef, slow cooked Braised Beef in Red Wine Sauce

• Stewed Carrots, Basil Infused Tomato

• Truffled Mashed Potato

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Dessert 

• Classic Vanilla Bean Crème Brulee

 

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The Field and Stream 

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Starter

• Port Poached Apple Salad, Creekside Dairy Fromage Blanc, Timberfields mix greens, Lavender vinaigrette

 

Main Course 

• Seared Salmon with Lemon dill & caper cream sauce

• Fried Parmesan polenta cake 

• Spaghetti string vegetable

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Dessert

• Sticky Toffee Pudding, Warm Coconut Caramel Sauce over Rum, Raisin & Date Cake 

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The Winter Forest 

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Starter

• Cellar carrot Soup with Maple Dijon Cream 

• Red pepper curl & spruce tips

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Main Course

• Braised Agassiz Lamb shank, Red wine demi glaze 

• Herb and lemon gremolata 

• Honey roasted root vegetable

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Dessert

• Sticky Toffee Pudding, Warm Coconut Caramel Sauce over Rum, Raisin & Date Cake 

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