The Luge Menu

First Course

DUCK CONFIT SALAD
organic micro greens, champagne vinaigrette, fraser valley duck confit, candied walnuts, golden beets, okanagan goat cheese, grilled red onions
OR
PORTABELLO IN FILO
sautéed portabello mushrooms, wrapped in phyllo pastry, crushed white truffle, quattro formaggi and roasted tomato coulis
OR
RISOTTO DI MARE
arborio rice, tiger prawns, sweet peas, herb salad, light shellfish broth


Second Course

PESCE ARTICO
seared arctic char, lime basil aioli, crispy pancetta, fennel gnocchi
OR
MERLUZZO
pan seared sable fish, encrusted in panko flakes, lemon vinaigrette and white truffle oil, asparagus and wild mushroom rice cake


Third Course

PETTO D’ANATRA
pan seared fraser valley duck breast, apple iced cider reduction, caramelized shallot tart
OR
AGNELLO
oven roasted rack of lamb, encrusted in grainy mustard, rosemary demi - glaze, toasted Israeli couscous
OR
MANZO
grilled aged AAA beef tenderloin, sangiovese reduction, capponata and potato gratinato