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We were at the Lodge a couple weeks ago (Feb 2008) and were we ever pleased!    We were told that this restaurant measured up to any that we'd even been to and being well-traveled and from Toronto, we were certainly skeptical.  However, we were absolutely blown away when your restaurant not only met but exceeded all our expectations - The atmosphere was extremely warm and the food was just tremendous!

Truly, a fabulous experience

Bill -Toronto

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weekly menu at earl grey lodge panorma bc

The Weekly Menu                    Gift Certificates available 250 341 3641

chef at earl grey lodge

Marc LeBlanc - Greys Executive Chef

Ski Season 2009/10

Printed menus are available at the end of our drive and outside the front door of the lodge

 

Monday @ 6.00 pm  Adults $55.00   Children (under 10) $29.95

Fondue Night. Monday nights we prepare a cheese fondue with bread and vegetables and then a stock fondue with beef, pork chicken and tiger prawns. The meal is accompanied with homemade condiments and finished with an individual dessert

Tuesday and Wednesday @ 7.00 pm  Adults $55.00 Children (under 10) $29.95

Regional Rustic Night. Each Tuesday and Wednesday we prepare a family set menu from around the world. Each table receives individual appetizers and then their own dish of regional or internationally known classic food . The evening is finished with an individual dessert. See menu for details

Thursday @ 7.00 pm                      $85.00

5 Course Tasting Menu A cornucopia of different meat, fish and seafood are prepared to present a unique gastronomic meal. Our Chef Marc LeBlanc infuses the dishes with exotic and sensual spices and condiments to create a meal with a difference. Special dietary requests and allergies must be notified at the time of booking.

Friday, Saturday @ 7.00 pm            $79.95

3 course Table d'hote menu We create a single seating 3 course table d'hote menu. We ask guests to arrive at 7.00 pm for seating at 7.30 pm allowing guests time to have a cocktail before dinner. The price includes Appetizer, Entrée, and Dessert. A substitution of AAA Alberta Beef tenderloin can be made if the advertised entree is not to your liking, vegetarians and allergies catered for if notified 24 hours in advance.

Vegetarian options are available. We use the freshest ingredients available and may need to make menu alterations due to delivery shortages. Please advise us of any allergies at time of booking. Prices do not include taxes and a 16% gratuity is applied to groups of 6 or more. Please bring indoor shoes for use in the restaurant in the winter.

 

Monday 8th March

Fondue Night at 6.00PM

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

Individual dessert of the day

Tuesday 9th March

Duck Confit, artisan greens, maple mustard vinaigrette, grilled apple chutney.

Grilled pork tenderloin, gruyere and caramelized onion pave potato, Romesco sauce, and market vegetables.

Raspberry Bakewell tart with tuile crisp and berry compote, vanilla bean gelato.


Wednesday 10th March

Vegetable Roselini, pickled carrot and mango, tamarind chili sauce

Half chicken with Baby back ribs and prawns with corn on the cob with roasted potatoes and vegetables,

Banana split, chocolate sauce, vanilla ice cream, praline crumble, strawberry compote.

Thursday 11th March

5 course local Canadian produce Tasting Menu

$85.00 per person, limited seating

A cornucopia of different Canadian meat, fish and seafood are prepared to present a unique gastronomic meal each Thursday. Our Chef Marc Leblanc prepares different starches and vegetables and infuses the dishes with exotic and sensual spices and condiments to create a meal with a difference. Special dietary request and allergies must be notified at the time of booking


Friday 12th March


Seafood Cioppino, spiced tomato and basil soup, seared scallops, mussels, prawns, and king crab

Seared lamb rack, sweet potato caramelized onion pave potato, cranberry brassica mustard jus and market vegetables

Dark chocolate mousse in a cinnamon phyllo cup, vanilla bean gelato, fresh berries


Saturday 13th March


Braised bison short rib, roasted maple squash puree, bison ravioli, smoked apple and horseradish compote

Tagarashi crusted AAA Alberta beef tenderloin with grilled leak and mushroom ragout with tomato, ginger and onion compote

Strawberry napoleon, puff pastry crisp layered with strawberry and chocolate, wild berry coulis

Sunday 14th March Closed

Monday 15th March
Fondue Night at 6.00PM

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

Individual dessert of the day

Tuesday 16th March

Spiced coconut sweet potato soup, Thai prawn dumpling, cilantro lime wilted shoots

 Lemongrass marinated chicken supreme, roasted corn and potato latke potato cake, ginger tomato compote, market vegetables.

Chocolate banana crepes, rum toffee sauce, mango gelato


Wednesday 17th March

North African chick pea soup with wilted spinach and smoked chili oil


Grilled AAA N.Y strip loin, parmesan butternut squash risotto, cognac peppercorn sauce, market veg.

Dark chocolate mousse napoleon, poached pear, raspberry coulis


Thursday 18th March

5 course local Canadian produce Tasting Menu

$85.00 per person, limited seating

A cornucopia of different Canadian meat, fish and seafood are prepared to present a unique gastronomic meal each Thursday. Our Chef Marc Leblanc prepares different starches and vegetables and infuses the dishes with exotic and sensual spices and condiments to create a meal with a difference. Special dietary request and allergies must be notified at the time of booking

Friday 19th March


Duck confit with artisan greens, grilled apple and caramelized onion relish with orange pistachio vinaigrette.

Grilled AAA Alberta Beef tenderloin with creamy Ermite blue cheese orzo, oven dried grape jus  and market vegetables

Caramelized lemon meringue tart with vanilla peach coulis

Saturday 20th March

Chili king crab with coconut cauliflower puree and grilled leek with corn

Rosemary & sumac crusted lamb rack with chorizo Yukon hash and roasted shallot jus with market vegetables

Carrot cake with cinnamon apple compote ginger tuile

Sunday 21st March Closed

 

 

 

 

 

 

 

To book a seat or if you have any questions please contact us at

250 341 3641 or info@earlgreylodge.com