Local Indigenous Menu

Passed Hors d’oeuvres

  • Cat Tail Puff Pastry Wrap: Cat tail shoots with dandelion leaves and wild blackberry vinaigrette (Vegetarian)
  • Hairy Cat’s Ear Rice Rolls with Sea Asparagus, Wall Lettuce and Sea Kale and sweet Nootka Rose Petal sauce (GF & Vegetarian)
  • Dandelion, Wild Rice, Corn, Sea Lettuce Fritters with Salmonberry sauce (Vegetarian)
  • Duck Confit topped with blackberry port glazed candied red onion crostini
  • Lobster Verrine, quinoa with maple balsamic dressing, avocado cream & mint

Stationary Platters

Wild Sea Kale Bannock Flatbread with Goat Chevre, Chickweed or Wall Lettuce topped with salmonberry and a sprig of Wild Fennel (Vegetarian)

 A selection of fine local and imported cheeses

A variety of smoked & candied salmons

Nettle/Ocean Spray & Oregon Grape crackers

Sweet Potato gluten free crackers

Nettle pesto

Carrot salsa

Rose petal jelly

Pickles

Dessert: Glazed Nettle Cookies

Non-Alcoholic Drink: Nettle Iced Tea sweetened with Babes Honey and a touch of lemony Douglas Fir Spring Tip Tea

10-12 pieces per guest over the dinner hour

Print this entry