Every year we put on a spe­cial din­ner at the farm to treat our cus­tomers and friends and con­tribute some­thing to the local food bank. We try to work a few tra­di­tional Eng­lish spe­cial­ties into the mix as a trib­ute to our her­itage and well — because we really like it!

Din­ner will fea­ture a prime rib roast made from Island raised beef, lots of wild mush­rooms and a few truf­fles scat­tered here and there (like sugar plums danc­ing in your head). We really enjoy this meal and always pre­pare sur­prises and gifts for our guest to take home.

Come join our cel­e­bra­tion of Cowichan Val­ley life.

canapes:

Arti­san blue cheese with a roasted apple and wal­nut compote

House Smoked Salmon and Quince on sour­dough croutons

plates:

Dun­ge­ness Crab Cake with wild mush­room sauce, black truf­fle and apple salad

Kaboucha squash soup with pine mush­rooms and house cured bacon

Porcini-crusted Prime Rib Roast Beef with York­shire pud­ding, truf­fle potato gratin

Bread pud­ding with caramelized pears and sesame-maple ice cream

+ Choco­late truf­fles and bon bons