ELEMENTA V

Black Garlic Twigs/Crispy Lichen

“Porkcorn”

Canadian Potato Explosion #1

Borscht Cracker

Seaweed Cured Herring and Roe

Sorrel, Not Sorrel – Cocktail

 

Giant Kelp Brioche, Red Fife Sourdough, Cultured Butter

“Sunny Disposition” Single Hop Saison – Brassneck Brewery, Vancouver, BC

Barley Grits, Geoduck, Raw and Fermented Turnip

Hououbiden Phoenix Junmai Ginjo

Beets & Swede

Tyler Harlton Cabernet Franc 2014 – Summerland, BC

King Crab, Cabbage Bouillon, Kohlrabi

Clos des Fous ‘Locura 1’ Chardonnay 2012 – Chile

 

Seabuckthorn Soda

 

Quince, Frozen Beeswax, Rose

Old Squash, Farmhouse Yoghurt, Spring Herbs

Elementa ‘Coigneau’ – Salt Spring Island, BC

 

Cherry Tree

ELEMENTA IV

Fish Skin & Roe

Giant Kelp ‘Olive’

Wood Sorrel & Lamb

Mushroom Restorative

Hidalgo ‘La Gitana’ Manzanilla – Sanlúcar de Barrameda, Spain

 

Oat Bread, Haskup Berry Must, Cultured Butter

Joan Raventós Rosell NV – Penedès, Spain

 

Humboldt Squid, Seaweed-Cured Lardo, Fermented Cucumber

Domäne Wachau 'Terraces' Grüner Veltliner 2013 – Wachau, Austria

 

Kelp ‘Noodles’, Pine Mushroom, Hen’s Yolk, Mussel

Tengumai Yamahai Junmai – Ishikawa Prefecture, Japan

 

Sturgeon, Charred & Preserved Cabbage, Wild Rose

Tofino Brewing ‘Hunt and Gather’ Kettle Sour – Tofino, British Columbia

 

Lamb/Hay, Celeriac/Embers

Domaine Bobinet ‘Hanami’ Saumur 2013 – Loire Valley, France

 

Pine + Pear

 

Fossilized Pear, Rowan Berry, Flowers

Elementa ‘Coigneau’ 2014 – Cawston, British Columbia

 

Sweet Porcini & Preserved Salal

Florio Marsala Superiore Dolce – Sicily, Italy

 

ELEMENTA III

QUINCE EXPLOSION // SEARED DUCK HEART, TENDERLOIN, GIZZARD, MEYER LEMON // DUCK SWEETBREADS, MORELS, SORREL EMULSION

Elementa Apéritif – Quince Wine, Vermouth, Aromatic Bitters

LEVAIN BREAD AND BROWN BUTTER // LAMINATED SOURDOUGH AND NETTLE BUTTER

Rinaldini ‘Rinaldo’ Millesimato Brut 2009 – Emilia-Romagna, Italy

DUNGENESS CRAB, CHERRY BLOSSOM MILK, GREEN ALMONDS, FLOWERS

Eblin-Fuchs ‘Zellenberg’ Riesling 2010 – Alsace, France

SALAD OF LETTUCE ROOTS, WILD ONION, SPRING LEAVES, DUCK LIVER

Little Farm ‘Blind Creek Vineyard’ Rosé 2012 – Similkameen Valley, BC

“OLD” CARROT BAKED IN SALT, TOASTED BARLEY YOGHURT

Brassneck ‘Passive Aggressive’ Dry-Hopped Pale Ale – Vancouver, BC

LACTOSE GLAZED DUCK LEG, ROAST BREAST, CONSOMMÉ, TURNIP

Eric Texier ‘Vaison la Romaine’ Côtes du Rhône 2011 – Côte d’Azur, France // Lock & Worth Merlot 2013 – Naramata, BC

FROZEN AERATED CHERRY BLOSSOM

FRIED LICHEN, TOASTED FLOUR CAKE, RHUBARB, MUSHROOM POWDER

Domaine Rolet Père & Fils Macvin Rouge – Jura, France

CARAMELIZED PARSNIP, JUNIPER, RICOTTA

Lustau ‘Emilín’ Moscatel Sherry – Jerez, Spain

 

Elementa ii

CRISPY ROOTS AND TUBERS, CRÈME FRAICHE

Elementa Apéritif

WILD FERMENTED SOUR DOUGH, CULTURED BUTTER

Jean Bourdy Crémant du Jura N/V – Jura, France

SAVOURY CEREAL, PUFFED GRAINS, BARLEY MILK

Kozaemon House Junmai – Gifu, Japan

THE FOREST FLOOR

Denavolo ‘Catavela’ 2011 – Emilia-Romagna, Italy

OYSTERS & BRASSICAS

Rabl ‘Spiegel’ Grüner Veltliner 2011 – Kamptal, Austria

SURF ‘N’ TURF

The Lusitanic – Manzanilla, Cachaça, celery, sea mist

WEATHERVANE SCALLOPS, SALSIFY, PINE

Sauvignon Blanc-Semillon, Clean Slate 2012 – Okanagan Valley, BC

MACKEREL

Manoir de la Tête Rouge ‘Tête d’Ange’ Saumur 2011 – Loire Valley, France

SUNCHOKE SODA

QUINCE AND HONEY

Elementa ‘Coigneau’ 2014 – Okanagan Valley, British Columbia

ELEMENTA I

FISH SKIN, SEAWEED

Blue Mountain Brut, Methode Traditionelle 2010

LEVAIN BREAD, MARROW BUTTER

Pedro Ximenez, Alvear 'Amontillado'

DUNGENESS CRAB, PLUM, HERBS

Marsanne, Tahbilk 2010

LING COD, FENNEL

Riesling, Selbach 2012

FOSSILIZED PARSLEY ROOT, TSUKEMONO CARROT

Torrontes, Terrazas de los Andes 'Reserva' 2011

CAULIFLOWER, BEER, FERMENTED OATS

Small Wonder Table Saison, Brassneck Brewery

AGED PIGEON, BLACK CURRANT

Gamay Noir, Blue Mountain 2012

MUSHROOMS

Zweigelt, Arrowleaf 2011

CELERIAC, APPLE, SQUAB LEG CONFIT

Tempranillo, Fausting Rivero 'Riserva' 2004

CHEESE, SEABUCKTHORN, OAT CRACKER

Reconstructed Port

PINE CAKE, SQUASH

Sea Cider 'Pommeau'

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