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Recipe: Potato Crusted Oysters
Potato Crusted Oysters (serves 6)
18 Cortes Island Medium Beach Oysters (Steamed for 4 minutes and removed from shell)
2 Large Kennebec Potatoes (peeled)
Salt & Pepper
Using a Japanese turning slicer (spaghetti cutter) cut the potatoes into long strands.
Quickly dip (2 seconds) the potato in boiling salted water and cool and dry on a towel.
Flour and season oysters and wrap with potato to cover the complete oyster end to end.
Fry Oysters in a 365 F fryer until golden brown and crispy, remove and season immediately
Sweet Corn Nage
2 Tblsp Butter
6 Heads of Corn (kernels removed, cobs reserved)
2 Cloves Garlic
1 Onion Fine chopped
1 Sprig Thyme (leaves only)
1 Bay Leaf
50 ml Dry Chardonnay
500 ml Homo Milk
Sweat Onion, Garlic, thyme and bay in butter. Deglaze with wine , add milk and corn cobs. Season. Simmer for 15 minutes. Remove cobs and add kernels. Cook for 2 minutes. Puree and Strain through a fine chinoise.
Truffle Oil , Crème Fraiche ( or sour cream), fresh chopped chives, fennel and frisse lettuce.