What’s Fresh
October 7, 2017

Starters

Salt Spring Island Mussels and Toast
steamed in creamy tomato, basil, gin broth with bates beach cherry tomatoes, onions, leeks, fresh basil and house garlic focaccia toast 17
Suggested BC Wine: Great Northern Viognier 8.5/24/36

Fitzgerald Farms Duck Breast
local muscovy duck, creamy parsnip puree, fresh arugula and crispy duck fat fried onions 16
Suggested BC Wine: Averill Creek Pinot Noir 9.5/27/40

Roasted Brussel Sprouts
tannadice farms bacon, blue cheese and balsamic reduction 10
Suggested BC Wine: Fitzpatrick Ehrenfelser 9.5/27/40

Mains

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

West Coast Albacore Tuna Melt
house focaccia toast, mozzarella cheese, feta & kalamata olivade, bates beach cherry tomaotes and pickled turnip served with kale caesar salad 17
Suggested BC Wine: Great Northern Viognier 8.5/24/36

Tannadice Farms Ribs
house smoked pork ribs, blueberry-balsamic barbeque sauce, arugula-cabbage slaw and freshly baked chive-buttermilk biscuit 25
Suggested Wine: Yalumba Organic Shiraz 9/26/38

Dessert Features

Belgian Chocolate-Raspberry Mousse
Tiramisu with chocolate sauce

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