Rehab is hard work. We treat our guests with the care and nurturing they deserve.  Three times a day, deluxe gourmet meals entice and delight.

Thursday the 27 of May

Lunch:
Grilled vegetable salad Konstantinos way
Served with feta cheese and capers
Catalane style mushroom soup
Medley of wild mushroom cook in a leek and tomato cream
fajitas sandwich roll
Assorted cold cut and a home made garlic mayonnaise
B.C. fresh fruit and mint yogurt verrine

Second helpings?

Dinner:
Bacon wrap Digby (giant) scallop.
Digby is a region near Halifax Nova Scotia it is renowned the size and the sweetness of is scallop
Coban green leaf salad
Hard boil eggs, tomatoes, and bell pepper, olive and sheep cheese
Citrus perfume green lentils
Olive oil and vanilla sugar Glazed turnip
Paprika Parsnip copeaux
fresh baked bread
Wild flower honey cream brulée and candies pecan

Saturday the 29 of May 2010

Breakfast:
Sugar coat grapefruit
Goat cheese and fresh herb Frittatas
St Aviator
Fresh backed bagel served with a whipped Phillies cheese.
Okanagan fresh fruit platter
Quaker and berry parfait
Pine apple glazed ham

Lunch:
Roestis
Potatoes and herb galette
Trio of grilled sausage
Toulouse, spicy Italian, Mergez
Cold Strawberry and bell pepper soup
Home made caramel Sunday toped with candy almonds

Dinner:
Greek style stuff chicken
Chestnut, pine nuts and raisin
Cinnamon tomatoes
Bulgur and cashew nuts pilaf
cream poached artichoke
grilled zucchini
fresh baked bread
Ricotta cheese and orange duo mille feuilles

Sunday the 30th of May

Brunch:
Duo of asparagus bundle and poached eggs, served in a Paprika gastrique
Green and with asparagus, acidique paprika sauce
St-agure cheese and fresh pears French toast
pickle Libanese cucumber and smoke salmon pavée
Okanagan fresh fruit platter
Clove perfume pork loin
Nuts and apples bread

Dinner:
spaghetti and trio of meat ball
Pork, beef, sausage meat cooked in a fresh tomato sauce
Fresh grated parmesan cheese
Italian style green leaf salad
Fresh and confit tomatoes, cucumber, red onion and roasted nuts
Roasted cipolini onion
grilled oysters Mushroom
Green bean and pine nut sautéed
Garlic and oregano cheese sticks
Black cherry panacotta and Italians meringue cookie

Home Away Menu May 20th to May 26th

Chef Rene and Chef David have some outstanding meals planned for this week. Now is the time to join us for dinner in Drug Rehab. Our holistic program address body, mind and spirit. Our amazing meals please all three. Addiction Recovery is hard work, our guests deserve the best.

Thursday, May 20th
Breakfast:
Home Away’s daily selection of Bircher Muesli, Artisan Breads, homemade Pastries, fresh and dried Fruits, variation of Meats and Egg dishes.

Lunch:
Sockeye smoked Salmon and sundried Tomatoes Fettuccine with fresh Dill
Chilled Potato and Leek Soup with Pumpkin Seed Oil
Black Eyed Peas Salad with smoked Italian Pancetta and Kalamata Olives
Chocolate Fudge Ice Cream served on Orange Carpaccio

Dinner:
Canadian Arctic Char Roll stuffed with poached Pears and Hazelnuts
Tomato Marmalade
Lemon Zest infused Quinoa
Celery Root Puree
Choice of Seasonal Vegetables
Fresh Spice Bread
Californian black Plum Gratin

Saturday, May 22nd

Lunch:
Black Forest Ham and Cheddar Cheese Panini
Cold Cucumber and Yogurt Soup
Mexican Style Salad
Pineapple and Coconut Cake

Dinner:
Roasted Lamb Crepinette served with Mint Emulsion
Handmade Spring Herb Gnocchi
Sautéed Vegetable Pearls
Acorn Squash Quenelle
Artisan Herb Bread Loaf
Organic Spring Mix
Chocolate Lavender Pudding paired with exotic Fruit Salsa

Mmmmmm!

Sunday, May 23rd

Brunch:
Scrambled eggs and smoked Salmon Mille Feuille
Fruit Salad
Tomato Jalapeno Jam
Yukon Gold Roesti Potatoes with smoked Bacon and Shallots
Pacific Oysters gratinated with Spinach and Hollandaise Sauce
Fresh Bagels with Cream Cheese

Dinner:
Brome Lake Duck Confit served with Bing Cherry chutney
Duo of truffled whipped Potatoes
Caramelised white Asparagus
Cauliflower Red Curry Gratin
French whole Wheat Baguette
Red and green Leaf lettuce with Water Cress
Bartlett Pears and Almond Cake

Monday, May 24th

Lunch:
Bacon and Onion Quiche with warm Tomato Coulis
Wilted Spinach Salad with warm Bacon Dressing and grated Parmesan Cheese
Vegetable Crudités and Scallion Sour Cream Dip
Coconut Macaroons and Fruit Smoothies

Grilled Vegetables

Dinner:
Grilled Airline Chicken Breast marinated with Ginger, Star Anise and Garlic
Sweet Chilly Sauce
Semolina Gnocchi with sundried Tomatoes and fresh Sage
Spinach with Wild Garlic Yogurt
Brussels Sprouts gratinated with ripe Brie de Meaux
Organic BC Lettuce
Potato Bread Rolls
Chocolate Pistachio Soufflé with Vanilla and roasted Almonds

Tuesday, May 25th

Lunch:
Grilled Italian Antipasto Sandwich (Peppers, Onions, Zucchini, Eggplant)
Crab and Cream Cheese Won Tons with Habanero Dip
Caesar Salad
Coupe Romanoff with Rhubarb and peppered Chantilly

Dinner:
Oven baked Beef Striploin “Wellington” with Thyme Jus
Double baked Baby Potatoes with Cumin
Asparagus Ragout
Oven baked Heirloom Tomatoes
Mixed Greens
Whole Wheat Walnut Rosemary Baguette
Apricot Tart Tatin with Mascarpone Ice Cream and Caramel white Balsamic Sauce

Amazing Desserts

Wednesday, May 26th

Lunch:
Tofu Green Curry Stir Fry
Chicken Satays with Spicy Peanut Cilantro Dip
Napa Cabbage Slaw with Citrus Vinaigrette
Thai Mango Pudding

Dinner:
In Court Bouillon poached Rainbow Trout with Horseradish Mousse
Soy Bean and Bacon Cassoulet
Steamed Wild Rice
Leeks and Grape Tomatoes a la Crème
Sugar Snap Peas Bundles
Artisan Cheese Bread Sticks
Rhubarb and Raspberry Cheese Cake with Cashew Nut Krokant

Clouds of Bliss