Swallow Tail menus always support BC local, organic producers from our beets to beef whenever possible. We follow the seasons to make sure we’re working with the most flavour packed ingredients. We work with many different local and international chefs, so our menus are extremely varied. Each is created to fit a unique tour or event.
Wild Edibles: One of our mainstays which you will find on most of our tours and featured in our members supper clubs are BC foraged ingredients. Check out our wild seasonal menus with ingredients featured such as chanterelles in the fall, fern fiddleheads in the spring, Dungeness crab in winter, local berries in summer like huckleberries, salmonberries and thimbleberries.
BC Wild Spring Foraged Feast
Elderflower & sage blossom gin cocktail with tasting plate of gruyere and cedar smoked nectarines, picked ramps, clover greens
Cedar grilled romaine with chive blossom,deep fried caper berries, shaved pecorino & pancetta. Drizzled with olive oil & lemon
Green pea, asparagus & wood sorrel soup with Oregon truffle oil and BC Tiger blue cheese
Butter sage seared BC halibut, wild watercress and blackened tomato coulee and caramelized pepper onions