What’s Fresh
April 29, 2016

Starter

Cilantro Lime Crab Cakes
ancho pepper aioli and citrus dressed mixed greens with baby peas, red peppers and julienned carrots 12
Suggested BC Wine: Back Yard Vineyard Riesling 7.5 gl 22 1/2 ltr 34 btl

Fanny Bay Manila Clams
roma tomatoes, exotic mushrooms, onions & leeks in red curry coconut broth, served with toasted garlic focaccia 14
Suggested BC Wine: Beaufort Vineyard Pinot Gris 9.5 gl 27 1/2 ltr 42 btl

Mains

AAA Reserve Striploin Steak
bacon-port demi glaze, creamy mashed potatoes and tonight’s dinner vegetables 29
Suggested Wine: 337 Noble Vines Cabernet Sauvignon 9.5 gl 27 1/2 ltr 42 btl

Coconut Crusted Red Snapper
hoisin glaze, firecracker rice and sauteed broccolini 23
Suggested BC Wine: Back Yard Vineyard Riesling 7.5 gl 22 1/2 ltr 34 btl

House Smoked Pork Ribs
pecan & molasses barbeque sauce, brown basmati rice and arugula-apple-cabbage slaw 23
Suggested Wine: Yalumba Organic Shiraz 8.5 gl 25 1/2 ltr 38 btl

Panko Crusted Oyster Burger
pan fried local oysters, red pepper vinaigrette dressed slaw and avocado on toasted multigrain kaiser with choice of salad 16
Suggested BC Wine: Beaufort Vineyard Pinot Gris 9.5 gl 27 1/2 ltr 42 btl

Stuffed Pork Loin
roasted garlic, sundried tomato & tarragon stuffed pork loin, white wine-lemon beurre blanc, quinoa tabbouleh, and sauteed asparagus 23
Suggested Wine: Cecchi Chianti 7.5 gl 22 1/2 ltr 34 btl

Housemade Dessert Features

Coconut Cream Pie with fresh banana
Belgian Chocolate Grand Marnier Mousse

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