Prices do not include tax or service gratuity.
18% service gratuity will be added to parties of 6 or more guests.
. The Five Sails is committed to purchasing and serving responsibly sourced seafood.
Proprietors: Chef Ernst Dorfler & Gerry Sayers
Sous Chef – Masa Mabuchi
CATCH!
½ fresh Atlantic lobster, caramelized weathervane scallop
& daily fresh catch & glazed baby vegetables
lemongrass sauce perfumed with coconut
POACHED PACIFIC HALIBUT & SHRIMP MOUSSELINE
pea purée infused whipped potato,
saffron & curry sautéed asparagus topped with mango & tomato
chorizo scented vin blanc
PAN SEARED DOVER SOLE
morel mushrooms, garden green peas & root vegetable purée
infused with lemon paste, hazelnut brown butter
PAN SEARED SEA BASS WITH FENNEL*
fennel infused whipped potato, orange & miso scented sauce * Marine stewardship certified
CRISPY TAI SNAPPER
vegetables in season in a dashi broth flavoured with
pastis
HONEY GLAZED SMOKED BROME LAKE DUCK
pan seared foie gras, rösti potato with duck confit
caramelized fruit, root vegetable purée, Port wine sauce
LEMON GLAZED ROASTED RACK & LOIN OF ALBERTA LAMB
pavé of roasted vegetables, capers & almonds
goat cheese infused mousseline potato, natural jus
SEARED FILET OF “AAA” ALBERTA BEEF
vegetables in season, sour cherry compote
pommes Maxim & silky red wine sauce
PISTACHIO CRUSTED ROASTED LOIN OF VENISON
braised red cabbage purée with blueberries, seared foie gras
a tartlet of celeriac purée, foraged mushrooms & shaved truffle,
balsamic scented sauce Poivrade
ROAST MILK FED VEAL TENDERLOIN WRAPPED IN PANCETTA
butter poached Atlantic lobster, sautéed veal sweetbreads
golden potato gnocchi, fresh pea purée, morels & a natural jus
* Please advise your server of all allergies as not all
ingredients are listed
Proprietors – Chef Ernst Dorfler & Gerry
Sayers
luxe lemon mille-feuilles delicate layers of crisp phyllo pastry chilled lemon cream & lemon parfait, fresh berry purée topped with pearls of orange “caviar”
*gluten-free modification available upon request
chocolate opera slice
Bailey’s truffle, caramel ice cream demi-sel, hazelnut garnish
golden delicious warm apple strudel & chilled tarte
homemade pistachio ice cream
the five sails grand marnier soufflé rum & raisin ice cream, crème Anglaise
( allow 25 minutes for preparation)
tasting of artisan cheeses
with candied pecans, toasted fruit & nut bread
Jackson Triggs Riesling Ice Wine 2012 CAN
Chateau Armajan des Ormes 2007, Sauternes
Chateau Dereszla Tokaji 2006 5p. HUN
Graham’s 10 year old tawny
Dow’s Vintage 1991
Smith Woodhouse L.B.V. 2000
Warre’s vintage character
Remy Martin X.O., Hennessy X.O.
Remy Martin V.S.O.P., Courvoisier V.S.O.P.
Armagnac Saint Vivant
Calvados Morin V.S.O.P
Grand Marnier ”Cuvee du cent cinquentenaire”
Sambuca Luxardo, Bailey’s Irish Cream,
Frangelico, Kahlua, Amaretto, Drambuie
Drinks
Soft Drinks(coffee & tea selection)
CLASSIC CAVIAR
30 gr. of Northern Divine BC sturgeon caviar, traditional
garnishes
QUEBEC FOIE GRAS - YIN & YANG
chilled terrine & pan seared with seasonal fruit gastrique, berry gelée
& toasted nut & fruit crisps
CHEF’S RAINBOW SALAD OF ORGANIC HERBS, FRUITS & GREENS
lightly tossed with citrus & olive oil dressing
A TASTING OF CHILLED SEAFOOD
* Ahi tuna tartare, avocado & citrus
* Crispy jumbo prawn wrapped in wonton, fresh basil purée
* Dungeness crab salad, mango & BC sturgeon caviar garnish
“AAA” BEEF TARTARE & WILD PACIFIC PRAWN
topped with sturgeon caviar
CARAMELIZED WEATHERVANE SCALLOPS
roasted cauliflower purée, caper & almond gremolata
“SCHLUTZKRAPFEN” AUSTRIAN-STYLE RAVIOLI
spinach, herbs & ricotta cheese, hazelnut brown butter
AHI TUNA SASHIMI
& chilled foie gras terrine on crostini, citrus, herbs & olive oil
PAN SEARED FRASER VALLEY QUAIL WRAPPED IN PANCETTA
mousseline potato, organic herb salad & natural jus
WHITE ASPARAGUS SOUP
topped with lobster emulsion & shaved Summer truffle
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Chef Ernst Dorfler and Gerry Sayers, a husband and wife team, offer an unforgettable combination of spectacular views, four diamond award-winning cuisine and gracious hospitality in the beautiful Five Sails Restaurant located at the Pan Pacific Hotel. Chef Ernst Dorfler, a former World Culinary Olympic Gold Medal Champion, showcases the depth of his International experience and talent with each seasonal à la carte menu, a Vegetarian Table d'Hote menu and his signature Chef's Tasting Menu with wine pairings. The award-winning wine list, designed by sommelier Ramon Fresneda, features superb wines from the Okanagan region.
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