What’s Fresh
October 14, 2017


Bun Cha Vietnamese Pork Meatballs
served with honey-chili glaze, purple cabbage slaw, pickled onions, fresh basil, cilantro & scallions 15
Suggested BC Wine: Fitzpatrick Ehrenfelser 9.5/27/40

Salt Spring Island Mussels and Toast
housemade ground pork sausage, bates beach tomatoes, leeks, onion and spiced cream broth, topped with grana podano cheese and house garlic focaccia toast 17
Suggested BC Wine: Great Northern Viognier 8.5/24/36


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

Coq au Vin Spaghetti
red wine braised cowichan valley chicken leg, butter roasted brussel sprouts, tannadice farms bacon lardons and braising jus, topped with goat cheese and chives 20
Suggested BC Wine: Averill Creek Pinot Noir 9.5/27/40

Fennel & Pear Nectar Brined Pork Chop
tannadice farms boneless chop, pear nectar gastrique, creamy mashed potatoes, braised kale and chantrelle mushrooms 24
Suggested BC Wine: Beaufort Vineyard Beaudacious 9.5/27/40

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

Slow Smoked Beef Enchilada
AAA beef, arugula, roasted corn, jalapenos, smoked asiago and mozzarella cheeses in a whole wheat tortilla, served with chipotle sour cream, tomato sauce and firecracker rice 18
Suggested BC Wine: Hester Creek Cabernet Merlot 8/23/34

Dessert Feature

Belgian Chocolate Mousse

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