What’s Fresh
February 17, 2018

Starters

Seared Scallops & Bacon Jam
served with parsnip puree and olive oil dressed arugula 17
Suggested Local Wine: Beaufort Vineyard Gewurztraminer 9.50/27/40

AAA Beef Carpaccio
crispy fried capers, arugula, shaved grana padano cheese, shallots, creamy-dijon aioli, olive oil and foccacia crostini 15
Suggested BC Wine: Averill Creek Pinot Noir 9.5/27/40

Mains

AAA Reserve 8oz Striploin Steak
red wine demi glaze, roasted fingerling potatoes and tonight’s fresh dinner vegetables 33
Suggested Wine: Wente Southern Hills Cabernet Sauvignon 10/28/42

Wild Sockeye Salmon Filet
sundried tomato relish, preserved lemon-tumeric rice pilaf and a salad of cherry tomatoes, bocconcini, arugula, fresh basil and honey-balsamic vinaigrette 24
Suggested BC Wine: Maverick Pinot Gris 9/26/38

Cumin-Corriander Crusted Prawn Tacos
grilled pineapple-jalapeno salsa, avocado, chiffonade of romaine, ancho pepper aioli & fresh cilantro, on local abuelo’s blue corn tortillas, served with side citrus green salad 20
Suggested BC Wine: Harper’s Trail Dry Riesling 8/23/34

Dessert Features

Belgian Dark Chocolate Mousse 8
Coconut Rice Pudding, topped with puffed black thai rice and raspberry 7

Feature Cocktail

French Connection
chambord liqueur, raspberries & averill creek bubbles 9

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