What’s Fresh
October 21, 2017

Starters

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 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

Mains

AAA Reserve 8oz Striploin Steak
red wine demi glaze, roasted fingerling potatoes and tonight’s fresh dinner vegetables 32
Suggested Wine: Wente Southern Hills Cabernet Sauvignon 10/28/42

Seafood Chowder Bowl
house smoked maple wild sockeye salmon, ling cod, salt spring island mussels and oceanwise prawns with leeks and potatoes in creamy broth, served with garlic focaccia toast 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 Raspberry Mousse

Martini Feature

Corpse Reviver #2
gin, lillet, cointreau and lemon (2 oz) 9.50

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

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