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.
To get an idea of menus we’ve created from French fine dining to Peruvian cuisine, check out our past events page for menus.
Wild Edibles: One of our mainstays which you will find on most of our tours and featured in some of 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.