This year we have increased the value and variety of our set fine dining menus from 3 courses to 5 courses including 2 amuse-bouch dishes the price is still set at $79.95 per person + tax

Friday 23rd December
Golden beets & charred fennel with lemon-dill vinaigrette
Cumin seared tuna crudo with crispy rice, gazpacho & Kalamata Tapenade 
Dijon rubbed Arctic Char with bacon vinaigrette clam veloute
Beef Tenderloin in onion cab jus with stilton buttered heirloom vegetables & garlic chive mashed potatoes
Trio of chocolate truffles 

Saturday 24th December
Carpaccio of Alberta tenderloin
Hand rolled duck manicotti in green peppercorn béchamel
Bouillabaisse Tender shell & fin fish, gently simmered in a saffron tomato broth. Served with crusty Bread and rouille
Braised short rib with hints of spice and garlic over winter squash, roasted potatoes, and rosemary demi
House baked gingerbread, Fonseca poached pear, pistachio gelato & whiskey caramel 

Monday 26th December
Fondue Night
Adults $55.00 Children under 10 $29.95
Traditional European dual cheese fondue with bread and vegetables.
Red wine stock with an assortment of meat and seafood accompanied with homemade aromatic condiments
Short biscuit with roasted plums, gelato & ginger custard

Tuesday 27th December
Seafood Chowder Selected Canadian seafood & fish simmered in fresh cream with vegetables & fine herbs
Pacific Smoked salmon crostini with “popped” capers, sweet onion & dill cream
Sliced Duck breast with honey port glaze over braised chard & Crimini mushrooms
Spicy glazed pork tenderloin with Chipollini red potato hash & heirloom carrots
Banana Cake Butter toasted scratch cake with espresso cream cheese, cinnamon dulce de leche & banana brûlée


Wednesday 28th December
Shrimp a la Nage Shrimp gently poached in court bouillon 
Hand pulled duck confit dumpling with feta cheese & mild green chili. Finished with bacon vinaigrette
Napa cabbage wrapped Halibut fillet & chorizo ravioli resting in a pepper broth.
Walnut crusted venison fillet with roasted Brussels sprouts, Yukon potato confit & raspberry gastrique
Fresh Apple Fritter Irish cream, butterscotch pudding & Sambuca macerated raisins

Thursday 29th December
Port bathed Stilton & Calimyrna figs
Atlantic cold water mussels simmered in curry cream
Pan seared Canadian Pike with Chiogga Beet salad, potato nest & roasted pepper cream
Peppercorn crusted California strip steak with herb butter market vegetables & roasted fingerling potatoes
Chocolate Martini Double chocolate Baileys cheese cake, raspberry vodka crème 

Friday 30th December
Braised pork belly & baby squid with chilli broth & Kalamata Tapenade
Tuxedo Scallops Duelling black and white sesame crusted Diver scallops
Bacon wrapped Monk fish over roasted tomato & creamed spinach. Garnished with parsnip frites
Alberta Milk fed Veal rib chop with black truffle butter & roasted mushrooms over risotto al a Milanese
Chocolate fondant cake with raspberry chocolate ganache and pistachio gelato
 

  New Years Eve Gala Dinner 2011
From Executive Chef Richard Cartwright

Dinner $99.00 per person + taxes
Dinner and Party $109.00 + taxes

Arrival from 6.00 pm

Seating @ 6.30 pm

Wild Mushroom Soup
 

Coastal rainforest mushrooms & hints of garlic in a hearty warming creamy veloute
Lobster Cake
Delicate lobster meat, cream cheese and spices crusted in panko crumbs fried golden with garlic aioli slaw

Duo of Duck
Pan roasted breast with caramelized baby onions, garlic root mash and pear walnut pesto
House confit leg with port simmered dates & buttered gnocchi

Steak Oscar
Pan roasted tenderloin and diver scallop napped with Béarnaise
Garnished with asparagus and Parisian potatoes

White & Dark Chocolate Pate
Raspberry coulis, toasted pecans & mint cream

9.30 pm Mountain torch light parade and fireworks in main village. Please feel free to stay and watch the fireworks from the lodge if you are attending the evening party.

Evening Party 9.30 pm – 1.00 am. Party tickets only $30.00
Joins us to celebrate the New Year

Genoa wrapped tiger prawns
&
Shaved tenderloin Crostini

Gorgonzola Arancini
&
Tuna Tartare

Champagne toast at Midnight and chocolate truffles

Phone 250 341 3641 or Email info@earlgreylodge.com for tickets

Booking Conditions
 

• Please advise us of vegetarians or allergies at time of booking
• The full price of ticket/s is due at the time of booking. In the event that you are unable to attend, please contact us and we will try to sell your ticket/s on your behalf. No refunds unless tickets sold for you.
• No reservations can be made without full payment for tickets.
• We regret that we are unable to reduce the price for children or prepare a children’s menu on this evening.
• Guests will be seated on lodge style banqueting tables. Individual tables for 6 + guests if specified.
• 16% gratuity will be added to all invoices on the evening