Seasonal 56 restaurant
Dinner Menu
Thursday November 19th 2015
Throw away the menu
A 4 course surprise dinner designed for you by Chef Adrian, max of 2 guests & “Everyone in!”(Must be ordered by the
whole table) Vegetarian and gluten free can be accommodated with 24 hours’ notice. 54.95 per person
Appetizers Soups & salads
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Duck fat and sage biscuits; baked to order & served with butter 5 ¾
Mixed olives marinated with Klipper’s garlic, Tim’s back yard bay leaf, herbs, citrus, & fennel seed 4 ¾
Cheese platter; 3 local cheeses, red onion marmalade and house made seed crackers 18
Cream of mushroom soup finished with fresh thyme 8
Ham and pea soup 6
Steamed mussels; chili and basil spiced tomato sauce 14
Pear and beet salad; Urban Digs pear, Laurica Farms roasted beets, dried cranberries, toasted maple
glazed walnuts, Glorious Organics greens; a maple-cider vinaigrette 9
 Lightly pickled vegetable salad with Mt Lehman feta cheese, south Langley micro greens, and BC
Buzz honey balsamic vinaigrette 9
 Pasta
 Mandilli pasta; House made rabbit-Klipper’s’ dried tomato, &oregano sausage, Flavourful Farms pea
tips, & Urban Digs sweet peppers in an oil cured olive tomato sauce appetizer 12 / entrée 20
 Ricotta gnocchi with smoked sablefish & capers, in a dill scented tomato cream appetizer 11 / entrée
19
 Entrée
 Shaw Farms pasture raised lamb shoulder confit; Organic barley and Laurica Farms carrot ragout,
Pitchfork Organics romanesco; Rosemary jus 32
 Heritage Angus 6 oz hanger steak and beef short ribs; Urban Digs fingerling potato, Organic root
vegetables, Pitchfork Organics cauliflower, red onion marmalade, and braising jus 32
 Ocean wise ling cod filet; Organic barley and Laurica Farms carrot ragout, Pitchfork Organics
romanesco ; melted Laurica Farm leek &grainy mustard cream; “The Farm’s” micro mustard green
garnish 30
 Thiessen Farms mallard duck; roast breast and braised leg; Mascarpone polenta, organics root
vegetable, Pitchfork Organics cauliflower; Klipper’s Organics grape and pine nut roasting jus reduction
32
 Vegetarian Sheppard’s pie; barley, mushroom and root vegetable ragout baked with a truffle scented
potato crust 18
 Thiessen Farms pheasant breast and leg confit;, Organic barley and Laurica Farms carrot ragout,
Pitchfork Organics romanesco ; winter chanterelle and pheasant jus 32
$3 charge for substitutions
Parties over 6 will have an 18% gratuity added
Add to any dish
dipp’n bread 2 ½
3 seared scallops 8
Seasonal 56 restaurant
Dinner Menu
Thursday November 19th 2015
 Desserts
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Brule Trio; Bailey’s/Grand Marnier/Chocolate 7 ¾
Decadent Chocolate Grand Marnier Pate with salted butter chocolate sauce 12
Ice Cream Trio; chocolate jack daniels/ maple caramel ice cream/ honey-vodka 8
Chocolate bourbon pecan tart 6 ¾
 ADD TO ANY DESSERT 1 SCOOP OF ICECREAM 3
 LIQUID Desserts
 sherry & aperitifs
 harvey's bristol cream; Sherry
 dubonnet
 campari
 cognacs & brandies
 st. remy; Brandy VSOP
6
7
7
 courvoisier; Cognac VSOP
7
8½
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7
calvados; Pere Magloire
 special coffees 8 ½
 swiss; Kahlua, Amaretto, Cacao
 nutty irishman; Bailey's, Frangelico
 spanish; Brandy. Kahlua
 monti cristo; Grand Marnier, Kahlua
 seasonal 56; Irish Mist
 (honey, spices & Irish whiskey)
 Dessert Wines
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Rustic Roots Apricot
Rustic Roots santa rosa
Silver Sage The Pearle
Silver Sage The Flame
Poma Pomegranate liqueur
Flight of fancy...1/2 oz of any 3
 ports
 caboose; Kettle Valley port style
 Taylor fladgate; late vintage
 Taylor fladgate; 10 year tawny
6½
6½
6½
6½
7½
9½
7
7
8