Apr 29 SOLD OUT! Only Apr 30 left...

EIGHT COURSE SPRING MENU 

• Wild Green Herb Puff Pastry with Feta Mousse/Carrot Sauce/Pomegranate Molasses
• Shrimp Devil’s Egg, Seaweed Mayo, togarashi
• Sorrel Crusted Tuna/Dukkah Fried Asparagus/Radish Butter/Smoked Yogurt/Pickled Shallot
• Saffron Risotto + Spring Lamb Merguez Sausage/Roasted Butternut Squash/Shaved Pecorino Cheese/Lobster Oil\
• Spring Equinox Pasta/Charcoal Ravioli Stuffed with Mint & Green sauce
• NY Steak with Stinging Nettle Pesto/Celery Root
• Warm Goat Cheese Tartine with Roasted Apple/Candied Walnuts/Radishes/Maple Glaze
• Olive Oil & Rhubarb Semolina Cake/Lemon Curd/Strawberry Marmalade

I've been harvesting lots of stinging nettle and spring seaweeds for the dinner and for myself:) Some of the other wild forage that you can look for in April are sea lettuce, black nori, flowering currant blossoms and sap like maple and birch (check out my vid below on how to make birch syrup). For the spring dinner coming up, Chefs Chelseah Compton + Bruno Feldeisen, our favourite French judge from TV's 'The Great Canadian Bake Off', are creating a spring inspired eight course dinner at Swallow Tail. This intimate dinner will be long table style where you are invited to the chefs home kitchen to dine, so everyone is welcome.

Details: Apr 30, 6:30pm at the Swallow Tail supper club in Mount Pleasant, BYOB.  Check the link for more details.

Starting May 13th Weekends

SPRING FORAGING CLASS

A chefs perspective on shoots leaves and edible trees.        
Learn how to identify BC coastal wild foods; berries, edible trees, shoots and leaves, great for food nerds and hikers.  More info here...

How to harvest birch sap & make into syrup with Chef Robin...