What’s Fresh
October 3, 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>

House Smoked Pork Ribs
tequila lime bbq sauce, creamed brussel sprout leaves 10
Suggested BC Wine: Hester Creek Cab Sauv 8/13/23/36

Mains

8oz AAA Striploin Steak
rosemary-red wine demi-glace, creamy mashed potatoes and tonight’s dinner vegetables 32
Suggested Wine: Hawk Crest Red Hills Cabernet Sauvignon 10/16/28/42

Pan-seared Wild Sockeye Salmon Salad
mixed greens in wild kiwi berry vinaigrette, nasturtium butter, puffed quinoa, cucumber, red onion 22
Suggested BC Wine: Lake Breeze Pinot Noir 9/14/26/38

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

Cocktail Feature

Metropolitan Martini
brandy, dry vermouth, bitters (2 oz) 10.50

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