Master Chef Menu

Our Master Chefs have pulled out all the stops to present the finest menu that showcases their talents and the beautiful region (and its fine ingredients) that we live in. 

Pirouette 2012 Menu

Reception
Bernard Casavant, Executive Chef – Manteo Resort
Danny Capadouca, Restaurant Chef – Manteo Resort
Junior Chefs – Okanagan Chefs Association
Duck Rillette Profiterole; Hysop Crab Apple Chutney
Smoked Organic Tofu Sushi Roll; Star Anise Glaze; Radish Cress
Pressed Shredded Pork Cheek Terrine; Harkers Santa Rosa Plum Glaze; Rosemary Gastrique; Chive `Freico`` Chip

Le Vieux Pin 2009 Syrah - Metro Liquor Heineken - Okanagan Applessence
Summerhill N/V Cipes Rose - Tree Bewing Pilsner and Amber Ale

~
First Course
Rod Butters, Chef and Owner – RauDZ Regional Table
Cream of Mushroom Soup

Liquid Chef Gerry Jobe - RauDZ Regional Table
Baked Pumpkin Cocktail

Urban Distilleries Amber Rum, Meadow Vista Joy
Noble Ridge 2007 Pinot Noir

~
Second Course
Roger Sleiman, Winery Chef - Old Vines Restaurant, Quails' Gate Winery
Smoked Lois Lake Steelhead
Preserved Local Peach, Agassiz Hazelnuts, Savoy Mustard Cabbage

Quails' Gate 2010 Dry Riesling

~
Third Course Pas de Deux
Mark Filatow, Chef and Sommelier – Waterfront Restaurant
Stuart Klassen, Executive Chef – Delta Grand Okanagan
Roasted Pemberton Meadows Beef Ribeye
Bacon and Onion Jam
Salpicon of Cheek, Tongue and Tail
Ranger Potato and Celery Root Puree
Sauce Bordelaise
Bellman Thumbelina Carrots

ACES Okanagan 2009 Pocket Kings

~
Dessert

Sandrine Raffault-Martin, Chef and Owner - Sandrine French Pastry & Chocolate
Bernard Casavant, Executive Chef – Manteo Resort
Decadent Dessert Trio
Raspberry Macaron, Sable; Pistachio Lady Finger, 
Lemon Infused Mascarpone Mousse; House Churned Sorbet
Elegant Sugar Twirls

Mignardise plate of Hand Crafted Fine Chocolates, Okanagan Pate de Fruit

Okanagan Spirits Raspberry Liquer