Chaberton Estate Winery
Chaberton Estate Winery
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Dinner à la Carte

Soups
Seafood Chowder 10
fresh fish and shellfish in a tomato saffron broth
French Onion Soup Artisanal 10
caramelized onions in a red wine and beef broth baked with croutons and three cheeses
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Appetizers
(add four prawns to any salad for $5)
Caesar Salad 12
baby romaine lettuce tossed in our own dressing with Golden Ears Charmesan, garlic croutons
Spinach Salad 13
with caramelized onion, toasted walnuts, garlic croutons, Mt. Lehman Blue de Buf cheese
Bacchus Salad 13
thin slices of smoked salmon over mixed greens with a tuna rémoulade sauce
Caramelized Onion Tart 12
house smoked bacon and smoked cheddar
Charcuterie Duo of Chicken Liver Pâté Brûlée and Duck Rillettes 14
red onion jam, honey mustard, and toasted challah
Prawns “à l’Andalouse” 15
served with spicy tomato confit sauce, garlic aioli, and pistou crostini
Steamed Gulf Island Mussels 18
steamed in white wine and cream with smoked Ling cod and basil pistou
Entrees
Za’atar Roasted Organic Banana Squash 20
spiced garbanzo mash, pea shoot salad, goat yogurt-tahini
Pan-roasted Wild Coho Salmon 27
sautéed bok choy, saffron cream sauce
Chicken Dijonnaise 26
free-range chicken breast braised in white wine and cream with Dijon mustard. Sautéed asparagus
Fraser Valley Duck Leg Confit (one leg 25, two legs 30)
warm beluga lentil salad with spinach, mushrooms, and asparagus tossed in a pepita pesto
Lamb Shank Aux Épices 27
braised for three hours with white wine, tomatoes and house blended curry spices
Beef Bourguignon 29
boneless beef short ribs braised in red wine with pearl onions, house smoked bacon and mushrooms


* Our Kitchen contains many common food allergens. Please inform your server of any food allergies that you may have.

A15% gratuity will be added to parties of 8 or more guests

 

For a printable version of the menu please click here