Fraser River Lodge Dinner Menu

Welcome to gourmet dining. Chef is going to great lengths in order to produce the freshest food,  mostly locally grown and organic with hand picked farms and suppliers mostly within our area.

Please keep in mind that sometimes we are at natures will, which means Chef reserves the right to change items on the menu as nature and the market can dictate.

Monday

Beet and Goat Cheese Salad with spinach and spiced pecans
Bison New YorkGarlic smashed Potatoes and Blackberry Jus
Chocolate Tarte with fresh strawberries and whipped crème

Suggested Wine Pairings
Ex Nihilo Cabernet-Merlot - 65
Gold Hills Meritage - 80


Tuesday

Dungeness Crab Cakes with Corn Salsa – Cilantro lime drizzle
Citrus Brined Chicken Supreme – Lemon Herb Roasted Potatoes – Roasted Garlic Crème
Crème Brule

Suggested Wine Pairings
Bolla Pinot Grigio - 46
Chianti Nipizzano  -  64


Wednesday

Beef Tenderloin Carpaccio – Pickled shallots – Caper crème
Smoke filet of wild Sockeye Salmon – Herb gnocchi – Lemon crème sauce
New York cheesecake with berry coulis

Suggested Wine Pairings
Wente Morning Fog Chardonnay - 62
Chaberton Estate Pinot Noir  -  58

Thursday

Mescalan Greens – Poached prawns –Coconut Citrus Vinaigrette
Braised Short Rib with Red Wine Jus – Polenta Fries
Apple Galette with vanilla ice cream

Suggested Wine Pairings
Gehringer Brothers Riesling - 48
Bonamici Cellars  -  80


Friday

Spiced Lamb Chops with Curried Chickpeas – Braised kale
Trout with Brown Butter Vinaigrette – Roasted potatoes – Green beans
Chocolate Pate with raspberries coulis and fresh berries


Suggested Wine Pairings
Wild Goose Pinot Gris - 48
Cassini Pinot Noir  -  54


Saturday

Baked Brie in Filo – Cranberry Apple Marmalade – Roasted Garlic
Smoked Pork Chop – Prosciutto Wrapped Vegetables – Dijanaise sauce
Fresh Berry Tart

Suggested Wine Pairings
Grey Monk Riesling - 46
Painted Rock Syrah  -  99

Sunday

Mediterranean Orzo – Roasted vegetables – Balsamic reduction
Pine nut crusted Halibut – Saffron Risotto – Local Vegetables
Fresh Berry Mousse Layer Cake

Suggested Wine Pairings
Painted Rock Chardonnay - 88
Cotes du Rhones Chaputier Beliaruche  -  65



Executive Chef:
Caralee Wakefield


Chef brings a unique combination of experienced calmness "to the table" featuring cuisine from the Pacific Northwest. Most of the ingredients served in our meals are locally raised and grown.


 
   

All above entrée are served with seasonal local vegetables. Vegan or vegetarian options available upon advance notice.
Menu items may change without notice.
 
BBQ Shore Lunch Menu   Vegetarian Menu   Wine Menu


Note:
1. Please notify our staff if you have any food allergies/sensitivities.

2. While we take steps to minimize the risk of cross contamination; we cannot guarantee that any of our products are safe to consume for people with peanut, tree nut, soy, dairy, egg or wheat allergies.

3. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

4. May contain nuts.