Dining: The Observatory

A La Carte Menu

Appetizers
sixteen dollars

Marinated Mackerel & Mackerel Tartare 
carrot & blood orange emulsion, caraway seed cracker, micro greens, pickled onion
   
  Oxtail & Madiran Consommé  
braised pig's ear, scallop raviolinni, Chanterelle mushrooms
   
Local Oysters
Sherry mignonette, uni & vegetable caviar, lemon chive fondant
   
Glorious Garnish Organic Greens  
goat's milk yogurt dressing, Okanagan cherries, pecans, Banyuls vinaigrette 
    
Wild Sockeye Salmon & Leek Fondue Roulade 
arugula vichyssoise, celeriac & yellow pepper sauces
   
Quail Breast & Blueberry Preserve 
crème fraîche corn cake, dried black olives, bitter greens
 



Entrées
thirty nine dollars
  Magret of Barbary Duck  
caramelized fennel, pomme fondant, green peppercorn sabayon 
   
  Saddle of Rabbit with Boudin Noir & Cèpes 
pomme purée, cannellini beans, licorice root jus
   
  Beef Tenderloin  
black truffle jus, thyme oil, oxtail turnip crisp
   
Scallops & Roasted Pears  
parsnip purée, daube of squid, parsley sauce
 
Ahi Tuna 
new potatoes, roasted castrati, tomato petals, chorizo, cipollini
 
Free Range Egg Pappardelle & White Truffle Butter*  
zucchini ribbons, roasted squash, sage, parmigiano Reggiano, walnut oil

*thirty five dollars 



Desserts
thirteen dollars

  Memories
chocolate dipped cheesecake lollipop, ice cream sandwich, ginger beer float 
   
  Vanilla Bean Pannacotta  
toffee apples, shortbread 
   

Warm Pear & Cardamom Tart  
pear crisp, Poire Williams sauce
 

Timbale of Fromage Blanc
lemon thyme sorbet, candied ginger, fresh raspberries
 
  Chestnut Honey Ice Cream
confit rhubarb, apricot gelée, pine nut tuile


Dino L. Gazzola - Executive Chef