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Dining is an equally important part of the experience at The Aerie Resort, where meals are served in several intimate dining rooms with dramatic views.
“Simplicity. Where the natural flavors of the food are allowed to come through yet the cooking is still elegant, refined. It should not be mistaken for a lack of sophistication.” - Christophe Letard, Executive Chef, The Aerie Resort
“We have adopted a philosophy of “ingredients first, recipes second”, allowing us to take advantage of the abundance of locally grown foods. Simple presentation and offering great flavours is in demand.” - Markus Griesser, General Manager, The Aerie Resort Dining at the Aerie Resort.
A European interpretation of a Pacific coast theme inspires the cuisine which is served in a series of small dining rooms. Executive Chef, Christophe Letard uses the best of local ingredients from over sixty farms in order to include the freshest lamb, veal, venison, ostrich, guinea fowl, pheasant, quail, rabbit and vegetables in dining experiences. Fish and shellfish are harvested from the surrounding waters and mushrooms, fiddleheads and berries from the forests.
An extensive and superb wine list features wines from Vancouver Island, other British Columbia vineyards, the Pacific Coast and around the world. General Manager, Markus Greisser, takes advantage of the quality product the local region produces and aims to make The Aerie Resort presents one of the most sophisticated wine programs in the Pacific Northwest.
Menu Highlights:
Spiced Red Wine Cured Cowichan Bay Farm Free Range Chicken & Quebec Foie Gras Spring Roll
Sesame & Ginger Tossed Bitter Greens, Thyme & Morel Mushroom Infusion
Braised Sable Fish with Pine Mushroom Essence
Spiced Creamy Beat Wonton Ravioli, Lemon, Beet & Black Tea “Bouillon”
Caramelized Shallot, Leek & Fresh Goat Cheese Tart
Organic Arugula, Roasted Hazelnuts
Grilled Rare Albacore Tuna wrapped in Proscuitto
Green Bean & Baby Carrot Fricassée, Venturi Shulze Balsamic Vinegar Cold Pressed Extra Virgin Olive Oil
Orange Scented Seafood Bisque
Saffron Cream, Crab & Clams Aumoniere
Roast of Vancouver Island Rack of Lamb
Candied Butternut Squash, “Crème de Lentille”, Garlic & Rosemary Oil
Local Caught Ling Cod, Saltspring Island Mussels & Clams “Cotriade”
Light Ginger & Chervil Broth
Herb Braised Free Range Pheasant Breast
Oyster Mushroom & Caramelized Shallot Ragout, Tarragon Chicken Jus
Seared Wild Spring Salmon
Caramelized Carrot Purée, Fresh Basil Beurre Blanc |