BC Halibut, heirloom tomato coulis, creamed leeks, deep fried red onion
From the kitchen of Swallow Tail this lovely evening… we present our halibut. After the 3rd course, we made a fire in the backyard for the guests. Prosciutto stuffed figs with Barrata (unriped Italian cow cheese) followed. Dessert – crab apple covered in caramel and ginger, anise ice cream and baked salted caramel figs.
