What’s Fresh
April 28, 2016

Starter

Seafood Duo
lime & cilantro crab cake with cherry tomato asparagus salad tossed in kafir vinaigrette & a panko crusted Deep Cove oyster with red pepper slaw and ancho aioli 12
Suggested BC Wine: Back Yard Vineyard Riesling 7.5 gl 22 1/2 ltr 34 btl

Fanny Bay Manila Clams
roma tomatoes, exotic mushrooms, onions & leeks in a red curry coconut broth, served with toasted garic focaccia 14
Suggested BC Wine: Beaufort Vineyard Pinot Gris 9.5 gl 27 1/2 ltr 42 btl

Mains

AAA Reserve Striploin Steak
bacon-port demi glaze, creamy mashed potatoes and tonight’s dinner vegetables 29
Suggested Wine: 337 Noble Vines Cabernet Sauvignon 9.5 gl 27 1/2 ltr 42 btl

Coconut Crusted Red Snapper
hoisin glaze, firecracker rice and sauteed broccolini 23
Suggested BC Wine: Quail’s Gate Chardonnay 8.5 gl 25 1/2 ltr 38 btl

House Smoked Pork Ribs
pecan & molasses barbeque sauce, brown basmati rice, and arugula apple-cabbage slaw 23
Suggested Wine: Yalumba Organic Shiraz 8.5 gl 25 1/2 ltr 38 btl

Housemade Dessert Feature

Belgian Chocolate Grand Marnier Mousse

Tonight’s Feature Cocktail

Chocolate Mint Mojito
white rum, fresh mint, creme de cacao & soda

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