What’s Fresh
October 4, 2018

Starters

Wild Foraged Chantrelle Mushrooms
brandy cream sauce, herbed polenta, soft egg 14
Suggested BC Wine: Joie Farm Unoaked Chardonnay 10.50/17/29/44 em>

Albacore Tuna Tataki
pickled sea asparagus, garlic chips, green onion, citrus ponzu 14
Suggested BC Wine: Beaufort Vineyard Pinot Gris 9.50/15/27/40

Mains

Pan-seared Wild Sockeye Salmon Salad
mixed greens, cucumber, red onion, feta cheese, crispy puffed quinoa, wild kiwi berry vinaigrette, and fresh dill 23
Suggested Wine: Lake Breeze Pinot Noir 9/14/26/38

House Smoked Pork Ribs
tequila lime barbeque sauce, creamed brussel sprout greens, roast spaghetti squash 20
Suggested BC Wine: Hester Creek Cabernet Sauvignon 8/13/23/36

Wild Boar Ragu
slow cooked for eight hours in rich tomato sauce with papardelle, fresh basil & grana padano 25
Suggested Wine: Raza Reserve Malbec, Argentina 8/13/22/34

Dessert

House Made Pumpkin Pie
caramel sauce, whipped cream 9

Sparkling Cocktail Feature

Blossom
chambord, campari, grapefruit juice, bubbles (6 oz) 10

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