FARE

Art + Fare 3 featured fabulous gastronomic creations
from UCBC Executive Chef Nicolas Hipperson

Menu 2017

Canapés –Reading Room

Albacore Tuna, Ponzu Gel, Cilantro

Gin Infused Compressed Watermelon, Lemon Curd, Basil

Smoked Salmon Cannelloni, Crème Fraîche, Preserved Lemon

English Pea Arancini, Fire Roasted Red Pepper Purée

Deviled Eggs, Smoked Paprika

Braised Beef Cheek, Crisp Polenta, Herb Yogurt

Smoked Tomato Soup, Mini Grilled Cheese

Crispy Salt Spring Mussels, Chilliwack Corn

Spiced Beef Phyllo Cigars

McKenzie Lounge

Selection of Artisan Cheese & Cured Meats

Toasted Sourdough Breads & Crackers

Condiments & Preserves

Mini Desserts