Ready to move on, folks?
Island Group!! We've had some time to enjoy the river and other scenery, so let's head for our accommodation.
http://www.kingfisherspa.com/
We’ve been on the go, so we probably want to clean up, rest a little and then have a nice dinner.
http://www.kingfisherspa.com/diningoverview.htm\t
http://www.kingfisherspa.com/resortamenities.htm
... or just crash – we have a full day tomorrow.\t\t
Vancouver Group, let's head back to the hotel
http://vancouver.panpacific.com/
http://vancouver.panpacific.com/hotel/virtual.html
to clean up, rest a bit, and have dinner at the Five Sails...
http://www.dinepanpacific.com/fivesails.php
Here's the "set menu" which certainly makes things easy.
http://www.dinepanpacific.com/fivesails-menulist.php
http://www.dinepanpacific.com/roomserv.php
Island Group!! We've had some time to enjoy the river and other scenery, so let's head for our accommodation.
http://www.kingfisherspa.com/
We’ve been on the go, so we probably want to clean up, rest a little and then have a nice dinner.
http://www.kingfisherspa.com/diningoverview.htm\t
After dinner we can check out the hotel’s facilitiesDinner Menu
Note: the following is a portion
of our complete dinner menu.
Changes to menu may occur.
to begin...
Grilled Pear & Walnut Salad
Served on fresh romaine lettuce with crumbled Stilton cheese,
roasted walnuts, a red wine vinaigrette and a bagel chip
Komoukway Mushroom Caps
Fresh BC button mushrooms topped with
shrimp, crabmeat, finecheeses and
baked golden brown on a cedar plank
West Coast Crab Cake & Prawns
Lightly breaded crab meat and baby shrimp cake grilled golden
brown, served with two grilled tiger prawns, organic tomato
coulis and a chipotle kaffir leaf cream
Fresh Vancouver Island Mussels
simmered in a mild Indonesian curry with pickled ginger cream,
fresh herbs and French anise essence
Pan Fried Fanny Bay Oysters
Three local oysters rolled in lemon pepper breading,
pan-fried and served on fresh organic spinach
greens with thinly sliced prosciutto ham
and a sherry vinaigrette
Main Courses
Vancouver Island Fresh Halibut Fillet
Fresh fennel bulb crusted halibut fillet panseared and served with fresh
mango and garden chive butter, on a grilled Shiitake rissoto cake
Warm Brochettes, Avocado, Roasted Tomato Salad
Marinated tender chicken breast and tiger prawn brochettes, served on a local
greens and vegetable salad with our raspberry herb vinaigrette.
Garnished with fresh avocado and roasted tomato phyllo wrap
Slow Baked Lamb Shank
New Zealand lamb shank roasted with a curried low fat yogurt
and onion marinade, slow braised with fresh seasonal root
vegetables and served with a homemade seasonal fruit chutney
Prawn & Scallops Stirfry
Jumbo Tiger prawns and scallops sauteed with
fresh Shiitake mushrooms in a tangy citrus
Teriyaki glaze, served on Japanese Udon Noodles
Porcini Mushroom Ravioli
Homemade pasta filled with ricotta cheese tossed
in a roasted Californian walnut, shallot, and extra
virgin olive oil pesto. Served on a fresh tomato and
chipotle pepper coulis with a fresh Asiago crisp
AAA New York Steak
Canadian Alberta beef marinated in the chef’s
special spice mix and served on a bed of
caramelized pearl onion and Stilton cheese compote
Beef Tenderloin
Perfectly aged beef tenderloin medallion served
with a wild mushroom Burgundy wine sauce
Dessert Menu
sea escape
candied ginger and grand marnier cream
in a dark chocolate mousse, served with
a homemade organic lavender ice cream
belgian chocolate cake
chocolate almond torte layered with
belgium chocolate buttercream
chocolate mousse
rich and delicate dark Belgian chocolate
mousse topped with a light crispy wafer
trio of crème caramel
a classic with three bursts of creativity -
dark semi sweet Belgian chocolate crème caramel,
white Belgian chocolate crème caramel
and a cinnamon spiced crème caramel
new york style cheesecake
topped with a blackberry thyme mousse
caramelized apple filo roll
flavoured with fennel seed, cinnamon sticks and
black pepper, served with lavender ice cream
crème brulÃ[emoji]169[/emoji]e & cinnamon
filo tower
with lemongrass and mango, served with a
cardamon crème anglaise and a coconut crescent
star anise anjou pear
Anjou pear half simmered in white wine
and star anise essence, served with black
currant sorbet and fruit coulis
comox valley cheese platter
selection of award winning locally made
Natural Pasture cheeses served with
seasonal fruit and assorted crackers
http://www.kingfisherspa.com/resortamenities.htm
... or just crash – we have a full day tomorrow.\t\t
Vancouver Group, let's head back to the hotel
http://vancouver.panpacific.com/
http://vancouver.panpacific.com/hotel/virtual.html
to clean up, rest a bit, and have dinner at the Five Sails...
http://www.dinepanpacific.com/fivesails.php
Here's the "set menu" which certainly makes things easy.
But feel free to check out the other menus in case there's something there that appeals to you...The Five Sails Restaurant
Group Dining
Menu 1
Crispy Atlantic Scallops
star anise & curry oil syrup, roasted baby eggplant
**
Beet Root Carpaccio & Fraser Valley Greens
sweet pecans, goat cheese, pumpkin seed oil dressing
**
Spiced Hazelnut Crusted Sturgeon
topped with honey & port wine glazed horseradish
white & green asparagus, sautÃ[emoji]169[/emoji]ed wild mushrooms
& watercress emulsion
or
Prime Alberta Beef Tenderloin “Rossini”
wrapped in pancetta, topped with foie gras & Madeira truffle sauce
on a bed of baby spinach & golden potato galette
**
“Bring Me Up”
A modern Italian tiramisu with a twist
espresso ice cream & blackberry compote
$82. per person
Menu 2
Ahi Tuna Carpaccio
with a spiced pepper crust, micro greens,
crispy jumbo prawn dressed in
golden shoestring potatoes
fresh cilantro scented oil
**
Atlantic Lobster Bisque
dollop of lobster mousse & foccacia toast
**
Grilled BC Wild Sockeye Salmon
braised fennel, asparagus, potato, chive,
tomato & lemon vinaigrette
or
Duo of Lamb
roast rack of lamb & braised osso bucco
parsnip puree & smoked tomato ratatouille
**
Fresh Home-made Sorbet
Chef’s selection of fresh fruit sorbets
$80 per person
Menu 3
Jumbo Prawn Tempura Cocktail
lime scented avocado, tomato & crispy taro root
**
Traditional Caesar Salad
caesar dressing , bacon & parmesan crouton
**
Gifts From the Sea
grilled scallops, tiger prawns & fresh catch of the day
lemongrass butter sauce, baby bok choy & shiitake mushrooms
or
Pan Seared Breast Of Duck
marinated in achiote peppers
Asian pear chutney, spiced pecans, onions
& duck confit ravioli
**
Oooh La La!
A French can can of chocolate Marquise & crème caramel
with a shot of ice wine granite
$68 per person
Menu 4
Balik Smoked British Columbia Salmon Blini
creamed goat cheese, chives & caviar garnish
**
Barbecued Duck ConsommÃ[emoji]169[/emoji]
bopped with golden puff pastry
served with a barbecued duck spring roll
**
Crispy Sea Bass
topped with shallots & leeks, with orange infused butter
sauce & sautÃ[emoji]169[/emoji]ed baby spinach
or
Wok Seared Crispy Australian Baramundi
topped with green onions & ginger seared in chili oil
Oriental vegetables in hoisin sauce
**
Mandarin Crème BrûlÃ[emoji]169[/emoji]e
with crunchy pistachio nut biscotti
$72 per person
http://www.dinepanpacific.com/fivesails-menulist.php
http://www.dinepanpacific.com/roomserv.php