What’s Fresh
February 5, 2016

Starter

Salt Spring Island Mussels and Toast
coconut curry broth, exotic mushrooms, onions, leeks & cilantro, served with garlic focaccia toast 14
Suggested BC Wine: Wild Goose Autumn Gold 9 gl 26 1/2 ltr 40 btl

Prawn Couscous Salad
sauteed garlic prawns, heirloom tomatoes, spring greens, cous cous, olives, red onions and feta cheese with balsamic-basil pesto 13
Suggested BC Wine: Quail’s Gate Dry Riesling 7.75 gl 22 1/2 ltr 34 btl

Mains

Char Grilled AAA Reserve Striploin
red wine & rosemary demi glaze, cajun roasted fingerling potatoes and tonight’s roasted vegetables 29
Suggested Wine: The Show Cabernet Sauvignon 9 gl 26 1/2 ltr 40 btl

Wild Pan Seared Sockeye Salmon
cumin-coriander crust, guacamole, beet & butternut squash puree, brown basmati rice and tonight’s roasted vegetables 23
Suggested BC Wine: Beaufort Pinot Gris 9 gl 26 1/2 ltr 40 btl

Duck Confit Carbonara
tannadice bacon, exotic mushrooms, roma tomatoes, baby peas, fresh Prontissima bacon-chive tagliatelle and white wine-thyme cream topped with grana padano cheese 23
Suggested BC Wine: Gray Monk Unwooded Chardonnay 8 gl 23 1/2 ltr 36 btl

House Smoked Pork Ribs
hoisin & red curry glaze, brown basmati rice and tonight’s roasted vegetables 23
Suggested BC Wine: Lake Breeze Merlot 8.50 gl 24.50 1/2 ltr 38 btl

Housemade Dessert Features

Belgian Chocolate Mousse
Tiramisu

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