Indulge in Spring Flavours with Our Seasonal Asparagus Menu

Enjoy a special seasonal five-course summer asparagus menu with optional wine pairings in the dining room until August.

by: Kaitlin Dewar
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As spring unfolds, nature offers a delightful treat —the arrival of fresh asparagus. At Post Hotel & Spa, the seasonal bounty of asparagus takes center stage in a captivating five-course chef's tasting menu in the dining room. This exclusive offering invites guests to savour the exquisite flavours and textures of asparagus, meticulously crafted by our talented culinary team. Available until August, this exceptional experience in the dining room promises to transport your taste buds to new heights.

Asparagus is a vegetable that eagerly announces the arrival of spring in Canada. This versatile and highly prized ingredient is harvested from late April through July in various regions of the country. As the days grow longer and temperatures rise, asparagus spears emerge from the soil, marking the end of winter.

On our chef’s tasting menu you will find both green and white Canadian asparagus varieties. Green asparagus, the most common, is known for its vibrant green colour and slightly nutty flavour. White asparagus, on the other hand, is grown by covering the spears with soil, preventing them from receiving sunlight. This process inhibits chlorophyll production, resulting in the characteristic pale colour and delicate flavour of white asparagus.

Five-Course Chef’s Tasting Menu

First Course

White Asparagus Salad

Toasted Crack Pepper, 63 Degree Egg, House-Made Duck Prosciutto & Grana Padano Shavings

Optional Wine Pairing: Grüner Veltliner, “Thal” Hiedler, Kamptal Reserve 2020

Second Course

Green Asparagus Risotto

Morel Mushrooms & Mascarpone Cheese

Optional Wine Pairing: Domaine Belargus, “Gaudrets” Savennières 2019

Third Course

Asparagus Stuffed Rabbit Saddle

Crispy Guinea Fowl Skin, BC Mushrooms & Spring Vegetables

Optional Wine Pairing: Clos Cibonne, “Tibouren” Côtes-de-Provence 2020

Fourth Course

Pan Seared BC Halibut

Green Asparagus Volute White Asparagus, Spring Peas & Torn House-Fermented Sourdough Bread

Optional Wine Pairing: Dom. Armand Heitz, “Maltroie” Chassagne-Montrachet 2019

Fifth Course

Kefir Panna Cotta

Raspberry & Green Asparagus Compote, Candied Asparagus Chips

Optional Wine Pairing: Moulin Touchais, Coteaux du Layon, Loire Valley 2002

$165 / person

From the refreshing White Asparagus Salad to the delectable Kefir Panna Cotta, each course has been thoughtfully crafted to showcase the unique qualities of this seasonal ingredient. Join us for an exquisite dining experience that combines culinary artistry with the finest seasonal ingredients.

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Post Hotel & Spa is closed for the season and will re-open Friday, April 28, 2023.