What’s Fresh
February 14, 2017

Starters for Two

Seafood Trio
pan seared bay scallops with bacon jam, breaded deep cove oysters with wasabi aioli and smoked salmon-avocado inari pocket 18
Suggested BC Wine: Lake Breeze Spice Jar 8/13/23/36

Charcuterie Platter
genoa salami, mastro salami, proscuitto, duck rillette, little qualicum cheeses, natural pastures brie, mixed olives, house pickled carrots beans and beets and toasted baguette 18
Suggested BC Wine: Lake Breeze Merlot 9/14/26/40

Crab And Ricotta Stuffed Ravioli
house made ravioli, sauteed argentinian red prawns, micro greens, red pepper coulis with feta cheese and arugula cream with grana podano cheese 16
Suggested BC Wine: Hester Creek Chardonnay 8/13/23/36

Mains

AAA Reserve Striploin Steak
grilled scallion and red wine jus, creamy mashed potatoes asparagus and baby carrots 31
Suggested Wine: Wente Southern Hills Cabernet Sauvignon 9.5/15/27/42

Pan Seared Ling Cod
garlic butter prawns, bernaise sauce, saffron polenta, asparagus and red peppers 28
Suggested Wine: Beaufort Vineyard Pinot Gris 9.5/15/27/42

Smoked Peking Duck Breast
caramel, ginger, bamboo shoot glaze, pan seared sticky rice cake, sauteed bok choy and baby carrots 28
Suggested BC Wine: Volcanic Hills Gamay Noir 7.50/12/22/34

Dessert Features
Belgian Chocolate Mousse filled Profiteroles
with chocolate sauce and toasted almonds 10
Panna Cotta
with passion fruit curd, raspberry coulis and shortcake 8
Local Cheese Plate
5 local cheeses, crostini, date chutney and fresh fruit 15

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