Royal Abkhazi High Tea

• Royal Abkhazi High Tea
  Four Courses: ~ Smoked Salmon Blini with Crème Fraiche ~ Savoury Crab & Dill Quiche ~ Saltspring Lamb Sausage Roll Cucumber & Watercress with Cream Cheese on rich, Whole Wheat ~ Free Range Organic Egg Salad on rich, Russian Rye ~ Coronation Chicken on Brioche ~ Asparagus & Gruyère Vol au Vent ~ Freshly Baked Currant Scone with Devonshire Cream & Homemade Preserves ~ Freshly Baked Cheddar Scone ~ Earl Grey Chocolate Petit Four ~ Paris-Brest ~ Vanilla Bean Panacotta with Rose Syrup ~ Rainbow of Macaron ~ Your choice of Silk Road loose leaf tea ~ $55/person Vegetarian and Gluten-free available

Afternoon Tea

Served all day from 11am until 4pm

• Afternoon Tea
  Freshly Baked Currant Scone with Devonshire Cream and delicious Homemade Preserves ~ Freshly Baked Cheddar Scone ~ Savoury Mini Quiche Ham and Cheddar ~ Croissant ~ Cucumber and Watercress with Cream Cheese on rich, whole wheat ~ Free-Range organic Egg Salad on rich, whole wheat ~ Smoked Salmon Profiterole with Caramelized Shallot Cream and Dill ~ Delicious Selection of Fresh Baking ~ Your Choice of Tea ~ $44/person Vegetarian and Gluten-free available

Elevenses

Served all day from 11am until 4pm

• Elevenses
  Freshly Baked Savoury Cheddar Scone ~ Two Tea Sandwiches ~ Lovely selection of Fresh Baking ~ Silk Road Abkhazi Blend tea or Your choice of Silk Road loose leaf tea ~ $25/person Vegetarian and Gluten-Free available

Lunch Menu

Lunch is served daily between 11:00 a.m. and 2:30 p.m.

• Georgian Trio
  Khachapuri – Cheese Stuffed Flatbread ~ Badrijani – Eggplant with Walnut Paste ~ Green Salad with Walnuts, Chevre ~ Tekmali – Sour Plum Sauce ~ $25
• Organic Green Salad
  Mason Street Farm Greens with Candied Walnuts, Chevre and Strawberries in a Lemon Vinaigrette. ~ $16
• Poached Salmon Nicoise
  Pacific Sockeye Salmon with New Potatoes ~ Asparagus ~ Egg ~ Olives ~ Capers ~ $25
• Confit Chicken
  Two Rivers Organic Chicken with a Georgian Zucchini, Walnut and Potato Herb Salad ~ $27

Desserts

A selection of delicious treats to complete your lunch.

• Dessert Quartet
  Four desserts featured in our Afternoon Tea. Ask your Server. ~ $10
• Hazelnut Rhubarb Cake
  Saanich Peninsula Rhubarb on a Hazelnut Cake. ~ $10
• Baked Cheesecake with Strawberry Confit
  Teahouse made Baked Cheesecake with Saanich Peninsula Strawberry Confit ~ $10

Hors D'oeuvres

Please choose from our list of Hors D'oeurves. Hors D'oeurves are available per dozen. Two Dozen per item minimum is required.

• Cold Hors D'oeuvres
  Chilled Jumbo Shrimp with Wasabi Cream ~ Caprese Skewers ~ Smoked Salmon Cornucopia ~ Ahi Tuna Rolls ~ Crab Salad in Endive ~ Roast Beef Ribbons with Stilton and Grapes ~ Shrimp Dill Salad Cucumber Bites ~ Belgian Endive Spears with Curried Chicken ~ Smoked Salmon with Dill Caper Cream ~ Apple, Blue Cheese and Hazelnut Salad on Belgian Endive ~ Marinated Feta and Olive Skewers ~ Figs with Ricotta, Pistachios and Honey
• Hot Hors D'oeuvres
  Pork Tenderloin with Blackberry reduction ~ Rosemary Garlic Lamb Pop ~ Fresh Vegetable & Abkhazi Garden Herbed Quiche ~ Citrus Herb Chicken Brochettes ~ Mini Crab Cakes ~ Spanakopita with Tzatziki ~ Prosciutto Scallops ~ Bacon-Wrapped Dates with Almonds and Blue Cheese ~ Scallion Meatballs with Soy Ginger Glaze ~ Phyllo Wrapped Asparagus Spears
• Platters (minimum 25 people)
  Domestic and Imported Cheese Board: Grapes, dried fruit, baguette and crackers ~ Charcuterie Board: Two housemade pates, selection of saucisson sec, cured meats, cornichons, mustard, onion jam, beets, dried fruit, nuts and olives. Add cheeses: extra per person, per cheese selection ~ Antipasto Platter: Bocconcini, tomatoes, roasted grilled vegetables, artichokes, olives, figs (in season), parmeggiano reggiano. ~ Vegetable Crudites with Herb Dip

Plated Dinner Menu

Each three course menu includes premium dinner rolls, soup or salad, entree with chef's accompaniments, dessert and tea and coffee service and is priced by main course. Add a second starter (soup or salad) at an extra cost.

• Soup
  Fall/Winter: Roasted Butternut Squash Soup ~ Celery Root Bisque ~ Mushroom Barley Soup Spring/Summer: Cold Curried Carrot and Coconut Milk Soup ~ Fresh Corn Soup ~ Fresh Minted Pea Soup
• Salad
  Fall/Winter: Moroccan Quinoa with Pistachio, Herbs Oranges and Spices ~ Pear, Hazelnut and Arugula Salad with Bistro Vinaigrette ~ Cranberry Goat Cheese and Candied Pecans on Winter Greens Spring/Summer: Peninsula's Plenty: Local Shoots, Sprouts and Leaves of the Season ~ French Bistro Salad of Green Beans and Curly Endive ~ Baby Spinach, Field Berries and Chevre
• Entree (choose one)
  Phyllo-Wrapped Stuffed Greek Chicken ~ Dried Fruit-Stuffed Pork Loin with Cranberry Glaze ~ Cajun Spice Rubbed Pacific Red Snapper ~ Proscuitto-Wrapped Sockeye Salmon ~ Pork Tenderloin with Philosopher's Brew Tea Jelly Glaze ~ Rosemary & Garlic Encrusted Roasted Rack of Lamb
• Vegetarian (choose one)
  Roasted Vegetable Strudel ~ Season Vegetable Napoleon ~ Moroccan Vegetable Tagine ~ Spanakopita
• Dessert (choose one)
  Fall/Winter: Lemon Sponge Pudding ~ Chocolate Cheesecake ~ Pumpkin Spice Cheesecake ~ Cardamom Scented Rice Pudding with Rose Syrup Spring/Summer: Fresh Fruit Platter ~ Lemon Tea Loaf with Wild Blueberry Sauce ~ Classic Vanilla Cheesecake with Fresh Fruit Compote ~ Cardamom Scented Rice Pudding with Rose Syrup