A spring private dinner, from first bite to last.
Seasonal & local
Built around
what the valley offers.
The Cowichan Valley has some of the best small-scale farms, artisan producers, and seafood access on the Island. When a menu is built around what's actually in season here, it shows on the plate in a way that imported, year-round ingredients simply can't replicate. This spring menu is a real example of how a private dinner takes shape — a starting point, not a fixed template.
The menu
Five courses,
from the Cowichan Valley.
Every menu is tailored to your table. Pricing from $125 per person. Substitutions for each course are listed — all are discussed and confirmed before the day of service.
Course
Amuse-Bouche
Pea & mint velouté, crème fraîche, chive oil
A one-bite welcome: silky fresh-pea soup finished with a curl of crème fraîche and a drizzle of bright chive oil. Sets the tone for the evening — light, verdant, and effortless.
Sweet peas from Makaria Farm, Cobble Hill · herbs from local Island growers.
Accommodations
Course
First Course
Spring asparagus, soft-boiled egg, tarragon vinaigrette, shaved radish, local microgreens
Roasted Vancouver Island asparagus paired with a jammy soft-boiled egg and a bright tarragon vinaigrette. Shaved watermelon radish and peppery microgreens add crunch and colour.
Asparagus from Silverside Farm, Cobble Hill · microgreens from Morning Dew Growers, Saanich Peninsula.
Accommodations
Course
Second Course
Roasted spring leek & potato bisque, Cowichan Bay smoked cream, chives
A velvet-smooth bisque of slow-roasted leeks and Island potatoes, finished with a spoonful of Cowichan Bay smoked cream. Deeply savoury, with a gentle smoky finish.
Leeks from Kildara Farms, Cobble Hill · Cowichan Bay smoked cream from a local Island artisan.
Accommodations
Course
Main Course
Pan-seared Vancouver Island sablefish, braised Island spring greens, morel jus, preserved lemon butter
BC sablefish — prized for its silky, high-fat flesh — seared to a golden crust and rested over a nest of braised spring greens. Finished with a morel mushroom jus and a thin pat of preserved lemon butter.
Sablefish from a Vancouver Island day-boat fishery · morels foraged locally or sourced from Island wild-harvest suppliers.
Accommodations
Course
Dessert
Rhubarb & vanilla panna cotta, cardamom shortbread, strawberry coulis
Lightly set panna cotta with a ribbon of tart rhubarb compote and warm vanilla. Served with a butter-crisp cardamom shortbread and a pool of fresh strawberry coulis — the first Island berries of the year.
Rhubarb and strawberries from Dinter Nursery & Farm, Duncan · vanilla from a Fair Trade supplier.
Accommodations
A note on dietary accommodations
Planned before the day — not improvised on arrival.
Every substitution you see above is negotiated during the planning conversation, not handled at the last minute. Specific or complex requirements just need a short note early in the inquiry so the menu, sourcing, and any cross-contamination concerns are addressed before a single ingredient is bought.
Ready to begin?
Ready to plan
your evening?
Every menu is built around your guests, the season, and your dietary requirements. This spring menu is one example — your dinner would be designed from scratch for your table.
Pricing from $125 per person · 250-739-1096 · chefrob@dewolfdining.ca