Join the Chef Instructors and their top students from our Advanced Culinary and Baking & Pastry class for a seasonal tasting menu inspired by the abundance of local ingredients of the west coast and beautiful flavors of Late Spring & Early Summer. Experience the very best of season with an indulgent five-course dinner at the Blue Hat Bistro with its stunning backdrop of water, city skyline and North Shore mountains views.
LATE SPRING TASTING MENU
AMUSE
Pacific Oyster
cucumber, coriander, pomelo
FIRST
Brioche Crusted Local Camembert
apple cider, rhubarb confit, strawberries
SECOND
Pan Seared Salmon
shelled petit pois à la française, radishes,
lemon thyme olive oil poached fennel,
citrus beurre blanc
THIRD
Beef Strip
swiss chard, baby leeks,
smoked butter king oyster mushroom, fondant potato,
romesco sauce with Aggasiz hazelnuts
DESSERT
Cherry Montebello
Pistachio Namelaka, Financier, Cherry Sorbet
MIGNAIRDISE
Assorted Chocolate Truffles
Pâté de fruits
We respectfully decline any menu substitutions.
ALL SALES ARE FINAL
Blue Hat Bistro at Pacific Institute of Culinary Arts, V6H 3Y4