What’s Fresh
October 20, 2017


Salt Spring Island Mussels and Toast
steamed with townsite zunga blonde ale, tannadice farms bacon, leeks and onions, topped with natural pastures farmhouse cheddar cheese and house garlic focaccia toast 17
Suggested BC Wine: Great Northern Viognier 8.5/24/36

Hollie Wood Oysters on the Half Shell
tequila-lime mignonette and cilantro 15 for 6 or 2.75 ea
Suggested BC Wine: 40 Knots Pinot Gris 10/28/42


AAA Reserve 8oz Striploin Steak
Mustard Lady horseradish-dijon demi, roasted purple potatoes and tonight’s fresh dinner vegetables 32
Suggested Wine: Wente Southern Hills Cabernet Sauvignon 10/28/42

Pear-Fennel Brined Boneless Pork Chop
pear nectar gastrique, sauteed hedghog mushrooms, braised purple cabbage, fennel fronds and creamy mashed potatoes 24
Suggested BC Wine: Great Northern Viognier 8.5/24/36

House Smoked Pork Ribs
char-grilled pineapple barbeque sauce, freshly baked buttermilk chive biscuit and arugula-cabbage slaw 25
Suggested Wine: Yalumba Organic Shiraz 9/26/38

Dessert Feature

Belgian Chocolate Brandy Mousse
Coconut Cream Pie with fresh sliced banana

Vancouver Island Health Authority advises that the consumption of raw oysters poses an increased risk of foodbourne illness.

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