Book Your Stay

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December 24, 2014 Seatings from 5pm

December 25, 2014 Seatings from 4:30pm

RESERVATIONS ARE REQUIRED

Please call 1 800 663 7929 to reserve

THE BREAKWATER RESTAURANT WELCOMES YOU FOR CHRISTMAS DINNER 2014

AMUSE BOUCHE

Chef’s Creation

FIRST COURSE

Butternut Squash and Yam Soup

pork belly, roasted apple, maple crème fraiche

or

Smoked and Candied Salmon Salad

house gathered greens, sweet pickled onion, dill goats cheese, red wine/honey viniagrette

  or 

                        Roast Vegetable Ratatouille                      

crisp phyllo cup, mornay sauce, tomato jam

MAIN COURSE

Slow Roasted Victorian Acres Farm Turkey

Breakwater garden sage stuffing, traditional gravy & chive sour cream mashed potatoes

or

Slow Roasted Prime Rib

hand carved Alberta beef served with thyme infused Yorkshire pudding, caramalized shallot veal jus

or

Vegetarian Pot Pie

potatoes, carrots, mushrooms, peas and cauliflower in a rich gravy encased in a flaky pastry crust

DESSERT

Sticky Toffee Pudding

Mascarpone Ice Cream, Candied Citrus Zest

or

Roasted Pears

Chocolate Caramel Mousse, Hazelnut Shortbread

TO FINISH

Housemade Mignardises

~

COST $60 PER PERSON

(excluding taxes and gratuity)

New Years Eve Gala at the Kingfisher Oceanside Resort and Spa in Courtenay BC

SEVEN COURSES OR EXCEPTIONAL CONTEMPORARY WEST COAST FINE DINING

AMUSE BOUCHE

Chef’s Creation

FIRST COURSE

Bouillabaisse

sablefish, red snapper, mussels, clams

tomato/fennel broth, grilled french baguette

SECOND COURSE

Duck Confit Salad

house gathered greens, wine poached pear,

red quinoa, hazelnuts, ginger candy

prosecco dressed

INTERMEZZO

Fine Herb Salad & White Grape Gelee

MAIN COURSE

Grilled Beef Tenderloin

sweet potato croquette, braised leeks, hollandaise sauce

or

Confit Rabbit Leg & White Bean Cassoulet

cipollini  onion, baby carrots,

herbed breadcrumb crust

or

Grilled Sechelt Sturgeon

olive oil poached yukon gold potato,

orange braised fennel

prawn & crab bisque sauce

DESSERT

Milk Chocolate Semi-Freddo

honeycomb candy, blood orange coulis

LATER

Assorted Fruits, Sweets & Cheeses

 

COST $110 PER PERSON

(excluding taxes and gratuity)

Wine Pairing Available with Dinner at $28.00 per person

Complimentary Bottega Gold Prosecco upon arrival

Amuse Bouche

1st course- Bouillabaisse: Quails Gate Rose

2nd course- Duck Confit salad- Dr.Loosen Riesling

Intermezzo- fine herb salad & white grape gelee

3rd Main Course- Confit Rabbit leg & white bean cassoulet- Lake Breeze Pinot

Noir

Or

3rd Main Course- Grilled Sechelt Sturgeon- Wild Goose Pinot Gris

Dessert- Milk Chocolate Semi-Freddo- Beaufort “Black Solera”