The Pear Tree Restaurant

Seasonal Table D'hote

• Chargrilled Green Asparagus

  with a poached Duckl Egg and Bacon

• Pastrami cured Squab Breast

  with Potato Pave, roasted Carrots and Fresh Peas

• Your choice of Dessert

Appetizers

• Classic Flamed Gin and 'Cascade' Tomato Soup

  with Chive Whipped Cream

• "Lobster Cappuccino" Lobster Bisque Foam

  with Dashi Custard and poached Lobster

• Caesar Salad

  with Toasted Croutons and Shaved Grana Padano

• Witloof Salad

  with Watercress, Okanagan Pear Dressing, Candied Walnuts and Aged Gouda

• Orange Caramelized Scallops

  with Double Smoked Bacon Risotto

MIan Course

Vegetarian and Vegan options available

• Pan Roasted Lois LakeSteelhead

  served with Pomme Dauphine And Butternut Squash

• Slow cooked 'Maple Hill' Chicken Breast

  with Confit Leg, warm Canadian Grains and Roasted Sunchoke

• Braised Alberta Lamb Shank

  with Cauliflower Fritters and Eggplant Puree

• Twice Cooked 'Berkshire' Pork Belly

  with White Bean Cassoulet

• Chargrilled organic 'Blue Goose' Beef Tenderloin

  with 36 hour braised Short Rib and Sieglinde Potatoes

Desserts

• Vanilla Creme Brulee

  with a Crisp Brandy Snap

• Fresh Lemon Tart

  with Lemon Sour Cream Sorbet

• Chocolate Ganache

  with a crisp nut base, salted Caramel and Orange Chocolate sorbet

Petit Fromage

• Tête de moine

  with Fresh Pears and nut crisps

• Stilton

  with candied Nuts and toasted Brioche