Welcome to the Sapphire Room at Crown Mansion, a fine dining experience with a dressy casual dress code open Wednesday through Sunday, at 5:00pm. The dress code seeks to establish an atmosphere of fellowship and favours a fitted and smart aesthetic.
The Sapphire Room will be closed October 9 – 18. We look forward to welcoming you back when we re-open.
Reservations Phone: 250-752-5776
The Sapphire Room at Crown Mansion offers special features and holiday menus throughout the year. Check back regularly to see what is available for your next visit.
THREE COURSE MENU
Please note the regular Sapphire Room menu will not be available on these dates.
Roasted Butternut Squash Bisque
Pumpkin seed pesto and smoked paprika crema
or
Crown Classic Caesar Salad
Crisp capers, anchovy, Parmesan cracker, smoked black pepper, house made dressing.
~~~~~~
Traditional Roast Turkey
Brined and roasted breast and turkey leg galantine, butter whipped potatoes, sage and chestnut dressing, seasonal vegetable medley, cranberry compote and rich pan gravy.
or
Pan-Seared Beef Tenderloin
Yam Stilton Pavé, wild mushroom & Swiss chard, sultana demi reduction.
or
Pacific Halibut Filet
Arugula risotto, heirloom tomato jam, Parmesan mousse
~~~~~~
Pumpkin Date Sticky Toffee Pudding
Salted caramel sauce, cinnamon ice cream
or
Chocolate Almond Torte – gf
Strawberry gelato, vanilla cream
$79.00 per person plus tax and gratuity
The Sapphire Room at Crown Mansion offers a rotating dessert menu, featuring favourites and fresh flavours according to the season.
Daily Bread
with accompaniments
7
From the Garden
baby lettuce & greens, pumpkin seed granola, chèvre pearls, strawberry crisps, rose wine vinaigrette
17
Crown Caesar
romaine hearts, crispy capers, Crown dressing, anchovy, Parmigiano-Reggiano tuile
20
Wild Cold Smoked Albacore Tuna Lox
Wild Culture Bakery 100% rye, dill cream fromage, pickled onions, crispy capers
20
Vegetable Tempura
saffron tea, garlic scape aioli
18
Spot Prawn Fondue
artichoke, Gruyère, garlic confit, crostini
24
Beef Carpaccio
salted heirloom tomato, smoked olive oil, preserved lemon crema
22
Pacific Halibut Filet
wasabi crust, sushi rice cake, hot pot vegetables, maple-lime
46
AAA Filet Mignon
lobster cake, fondant potato, bisque cream, rosemary demi reduction
56
Fraser Valley Pork Loin Chop
wild mushroom tart, truffle cream
42
Pacific Sea Scallops
tagliatelle, chili pepper cream, arugula oil, Parmigiano-Reggiano
GF – substitute risotto
46
Roasted 1/2 Rack of Lamb
baharat rubbed, fingerlings, za’atar marinated beets, mint green goddess
56
Brome Lake Duck Breast
corn & jalapeño arancini, blueberry garlic jelly, thyme crème fraiche
44
Risotto
artichoke hearts, fennel, bell peppers, sun-dried tomatoes, garden herbs, chèvre
35
Chef Michelle Yasinski is a natural entertainer, working in the hospitality industry for 25 years. Her commitment to quality product and quality service is second to none.
Michelle has a light-hearted nature and is very detail-oriented. Michelle takes her work seriously and revels in the satisfaction of her clients. Michelle has worked at many levels from front of house to back of house, Executive Chef and event planning.
She has coordinated intimate wine and cheese classes for five, and BC Winter Games receptions for 1000 guests. Michelle has worked in many fine dining establishments. also co-ordinated successful unique special events such as weddings, family reunions and executive functions.
Michelle has settled into her role at Crown Mansion Boutique Hotel and Villa’s as Hotel Manager and Executive Chef of the beautiful Sapphire Dining Room. It is like a home coming as Michelle worked in the Crown Isle kitchen upon its opening and returned in 2004 as Crown Isle Pâtissier winning several awards for her desserts.
Hospitality is her passion and offering a relaxing, unique and delicious stay with friendly easygoing service is her benchmark for success.
