by Shirley Lang | August 4, 2016 5:58 pm
Passed Hors d’oeuvres
- Cat Tail Puff Pastry Wrap: Cat tail shoots with dandelion leaves and wild blackberry vinaigrette (Vegetarian)
- Hairy Cat’s Ear Rice Rolls with Sea Asparagus, Wall Lettuce and Sea Kale and sweet Nootka Rose Petal sauce (GF & Vegetarian)
- Dandelion, Wild Rice, Corn, Sea Lettuce Fritters with Salmonberry sauce (Vegetarian)
- Duck Confit topped with blackberry port glazed candied red onion crostini
- Lobster Verrine, quinoa with maple balsamic dressing, avocado cream & mint
Stationary Platters
Wild Sea Kale Bannock Flatbread with Goat Chevre, Chickweed or Wall Lettuce topped with salmonberry and a sprig of Wild Fennel (Vegetarian)
A selection of fine local and imported cheeses
A variety of smoked & candied salmons
Nettle/Ocean Spray & Oregon Grape crackers
Sweet Potato gluten free crackers
Nettle pesto
Carrot salsa
Rose petal jelly
Pickles
Dessert: Glazed Nettle Cookies
Non-Alcoholic Drink: Nettle Iced Tea sweetened with Babes Honey and a touch of lemony Douglas Fir Spring Tip Tea
10-12 pieces per guest over the dinner hour
Source URL: https://chefshirleylang.com/local-indigenous-menu/
Copyright ©2025 Chef Shirley Lang unless otherwise noted.