Dinner Menu
To Start...
Seasonal Soup
 |
8
oysters in the Half Shell
ponzu & fresh grated horseradish
14 per ½ dozen
26 per dozen
Galiano island organic greens
Carrot vinaigrette
9
rolled zucchini carpaccio
salt spring island goat cheese
pine nuts, basil, pickled courgettes
cowichan valley balsamic reduction
10
seared ahi tuna salad
shaved fennel, vine ripened tomato’s
baby arugula with persimmons vinaigrette
14
seared chili prawns
dashi, glass noodles, cucumber
enoki mushrooms, kelp
13
dungeness crab
Pickled red onions, beet greens, pumpkin seeds
Rosemary infused oil, thyme vinegar
wild dry blueberries
15
To Follow...
wild pacific salmon
 |
green beans
black emperors rice
pink peppercorn sauce
27
grilled filet mignon
foie gras truffled pâté
roasted garlic whipped potato
mixed organic vegetables
red currant glace di viande
36
seared cowichan valley duck
roasted organic baby beets
celery root puree
galiano island blackberry jus
32
truffled crusted rack of lamb
baby summer squash
roasted herb fingerling potatoes
truffle oil
madiera demi galze
38
oven baked sablefish
mixed baby carrots
sweet pea and lavendar puree
organic beet oil
33
roasted fraser valley chicken breast
stuffed with salt spring island chevre, roasted fennel
crack wheat salad
rosemary jus
24
asian soya bean roll
marinated shitake & shimiji mushrooms
glass noodles, edamame
gailan, cilantro
ginger syrup
22
house made herbed ricotta gnocchi
wild bc forest mushrooms
20
Please be advised that our menus change frequently to best reflect the freshest in-season products.
Chef Dean Hillier
chef@galianoinn.com
