Harvest Cuisine Cookbook
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Box 585 • Whistler, B.C. • Canada • V0N 1B0

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Menus – Mains

All dishes are served with a selection of seasonal vegetables, grains (or starch) and homemade bread.


  • Canadian Angus Beef Tenderloin with your choice of sauce: béarnaise, marsala gorgonzola, brandied peppercorn or red wine wild mushroom thyme sauce
  • Triple-A Canadian New York Steak with your choice of above sauces or herb butter
  • Garlic and Herb Crusted Roast Pork Loin served with raspberry chipotle sauce, wild rice and barley salad
  • Venison Loin with sundried blueberry port reduction
  • Roast Herb Crusted Leg of Lamb with au jus and roasted mushroom tapenade
  • Canadian Prime Rib Roast with au jus and horseradish


  • Wild B.C. Sockeye Salmon Fillet with organic maple glaze
  • Baked Halibut Fillet with almond dill pesto sauce or lemon zest, herb and panko crusted
  • Chilean Seafood Stew: a mix of fish in a tomato, paprika and saffron broth with potatoes
  • Mussels with pernod and fennel sauce or Thai green coconut curry sauce
  • Seared Scallops served with a wild mushroom risotto cake and balsamic glaze
  • Vietnamese Prawn Coconut Curry: prawns in a lemongrass coconut curry sauce with sweet potatoes, basil and cilantro garnish
  • Albacore Tuna Nicoise: seared albacore tuna, steamed baby potatoes, green beans, cherry tomatoes, egg, nicoise olives, caper dijon dressing, served warm
  • Sesame Seared Ahi Tuna Steak with ginger soy glaze
  • Seared Sable Fish in a dashi, shiitake mushroom broth, soba noodles, Asian greens and edamame

A large variety of vegan and vegetarian dishes are available, please inquire about these dishes.

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