Yew Seafood + Bar x Four Seasons Hotel.

• Seared Qualicum scallops with crispy and raw cauliflower.
• Duck confit gnocchi with pear and maple compote and crème fraîche.
• Pemberton Meadows organic beef tenderloin with smoked golden potatoes, lobster and vanilla bean Hollandaise sauce.
• Organic dark chocolate soufflé with cherry and milk chocolate ice cream.