What’s Fresh
May 19, 2018

Starters

Avocado and Prawn Salad
cumin-coriander sauteed prawns, avocado, arugula, radish, chili-lime vinaigrette and toasted pumpkin seeds 14
Suggested BC Wine: Maverick Pinot Gris 9/26/38

Veggie Pakoras
sweet potato, carrot, peas, onion, garlic & ginger with charred scallion yogurt and pear-ginger-lime chutney 9
Suggested Island Wine: Beaufort Vineyard Beaudacious 9.50/27/40

Mains

8oz AAA Striploin Steak
red wine demi glace, roasted garlic mashed potatoes and tonight’s fresh dinner vegetables 32
Suggested Wine: Wente Cabernet Sauvignon 10/28/42

House Smoked Beef Dip
on grilled baguette with spicy horseradish mustard, pickles and local mustard greens, served with caesar salad 19
Suggested Wine: Yalumba Organic Shiraz 9/26/38

Cowichan Valley Chicken Breast Supreme
lemon-dil pan jus, roasted garlic mashed potatoes and tonight’s fresh dinner vegetables 26
Suggested BC Wine: Great Northern Vineyard Viognier 8.50/24/36

Salmon Curry Bowl
pan seared wild sockeye salmon filet, green beans, cauliflower, cilantro, basil, mint, red thai-coconut curry sauce and rice noodles 25
Suggested BC Wine: Harper’s Trail Dry Riesling 8/23/34

Dessert Feature

Raspberry Peach Crumble with vanilla ice cream 8

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