What’s Fresh
June 23, 2017

Starters

Hollie Wood Zen Oysters
served on the half shell, with gooseberry mignonette 2.75 each or 6 for 15
Suggested BC Wine: Black Widow Oasis 8/13/23/36

Lemon Poached Prawn Cocktail
house cocktail sauce, mustard lady horseradish dijon, olive oil dressed chiffonade of romaine, topped with chives and preserved lemon 15
Suggested BC Wine: Volcanic Hills Gamay Noir 8/13/23/36

Mains

AAA Reserve 8oz Striploin Steak
mustard lady horseradish-dijon demi glaze, celery root-potato mash and tonight’s dinner vegetables 30
Suggested Wine: Wente Southern Hills Cabernet Sauvignon 9.5/15/27/42

Cowichan Valley Chicken Supreme
lemon & smoked paprika pan jus, celery root-potato mash, roasted heirloom carrots and broccoli 26
Suggested BC Wine: Beaufort Vineyard Pinot Gris 9.5/15/27/42

Marinated Lamb Souvlaki
rosemary-garlic marinated lamb sirloin skewers, feta and kalmata olivade, tzatziki, brown basmati rice & grilled pita bread, served with greek salad 24
Suggested BC Wine: Lake Breeze Merlot 9/14/26/40

Grilled Yellowfin Tuna Burger
honey-wasabi aioli, crisp wonton, radish, avocado, mizuna & wasabi greens, served on a multigrain kaiser, with side miso greens 21
Suggested BC Wine: Harper’s Trail Dry Riesling 7.50/12/22/34

Vancouver Island Health Authority Advises “the consumption of raw oysters poses an increased risk of foodbourne illness”

Dessert Feature

Belgian Chocolate Brandy Mousse
Coconut Cream Pie, topped with macerated strawberries

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