Harvest & Heritage: From Farm to Table
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An historic tasting journey at Dalvay by the Sea, showcasing Prince Edward Island’s past and present through an 8-course seasonal menu.
Rooted in a “farm-to-table” and foraging philosophy, this immersive evening features local ingredients, traditional techniques, and storytelling that reflects the history and culture of PEI.
The evening begins with a welcome reception and oyster bar, followed by a guided culinary experience led by our executive chef Jamie Power and team.
Plus entertainment from Shane Pendergast!
MENU
Amuse Bouche
•Bannock: Red Fife Flour, Honey and Wild Sumac Butter
•Hodgepodge: Cod, Harvest Vegetables, Creamy Broth
•Fall Greens: Soleils Greens, Roasted Squash, Maple Walnuts, Pickled Beet, Apple Vinaigrette
Main Course
•Pate de Tete: Pigs Head Terrine
•Smoked Mackerel Rilette: Watercress Salad, Milky Fumet, Fennel Oil
•Mushroom Galette: Foraged Wild Mushroom, Sherry Leeks, Black Truffle Butter
•Tortiere: Pulled Fowl, Rabbit and Pork. Mustard Pickles
•Smoked Game Hen: Black Currant Jus, Fried Wapato
•Loin of Rabbit: Butter Poached, Smoked Pork Belly Farce, Fondant Potato, Ratatouille
Dessert
•Sticky Date Pudding:Rum Caramel, French Vanilla Ice Cream
More info: https://fallflavours.ca/signature-event/harvest-heritage-from-farm-to-table/
Rooted in a “farm-to-table” and foraging philosophy, this immersive evening features local ingredients, traditional techniques, and storytelling that reflects the history and culture of PEI.
The evening begins with a welcome reception and oyster bar, followed by a guided culinary experience led by our executive chef Jamie Power and team.
Plus entertainment from Shane Pendergast!
MENU
Amuse Bouche
•Bannock: Red Fife Flour, Honey and Wild Sumac Butter
•Hodgepodge: Cod, Harvest Vegetables, Creamy Broth
•Fall Greens: Soleils Greens, Roasted Squash, Maple Walnuts, Pickled Beet, Apple Vinaigrette
Main Course
•Pate de Tete: Pigs Head Terrine
•Smoked Mackerel Rilette: Watercress Salad, Milky Fumet, Fennel Oil
•Mushroom Galette: Foraged Wild Mushroom, Sherry Leeks, Black Truffle Butter
•Tortiere: Pulled Fowl, Rabbit and Pork. Mustard Pickles
•Smoked Game Hen: Black Currant Jus, Fried Wapato
•Loin of Rabbit: Butter Poached, Smoked Pork Belly Farce, Fondant Potato, Ratatouille
Dessert
•Sticky Date Pudding:Rum Caramel, French Vanilla Ice Cream
More info: https://fallflavours.ca/signature-event/harvest-heritage-from-farm-to-table/
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