What’s Fresh
October 19, 2017

Starters

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 16
Suggested BC Wine: Great Northern Viognier 8.5/24/36

Kuri Squash and Hazelnut Salad
roasted kuri squash, Natural Pastures Farmhouse cheese, toasted hazelnuts, hedge hog mushrooms and arugula dressed with hazelnut honey vinaigrette 15
Suggested BC Wine: 40 Knots Pinot Gris 10/28/42

Mains

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

Pork and Prawn Pad Thai Noodle Bowl
bun cha Vietnamese pork meatball, grilled pork loin, pad thai rice noodle, carrot, Mountain View Farms soft boiled egg, sauteed prawns, topped with peanuts, fresh scallions & bean sprouts 24
Suggested BC Wine: Averill Creek Pinot Noir 9.5/27/40

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

Feature Cocktail

Autumn Pearmosa
Averill Creek bubbles, Beretzen apple liqueur and pear nectar (1.5oz) 8

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