Dinner Menu

Menu prepared by Hazelmere Golf & Tennis Club’s Executive Chef Andrew Wynnyk


First Course 
Grilled Vegetable Salad –¬†bell peppers, zucchini, Belgian endive, arugula, marinated bocconcini, toasted almonds, balsamic reduction, pesto vinaigrette

Second Course
BC Chicken and Wild Salmon – grape tomato and spinach bechamel sauce, harvest vegetables, red quinoa rice pilaf

Vegetarian Option
Butternut Squash Ravioli – roasted vegetables, rose sauce, tomato bruschetta, parmesan, fresh basil, garlic focaccia

Dessert
Tiramisu