What’s Fresh
March 21, 2018

Starters

Steamed Salt Spring Island Mussels Martini
vermouth, leeks, onions, preserved lemon, queen olives & garlic foccacia toast 17
Suggested BC Wine: Great Northern Vineyard Viognier 8.5/24/36

Spinach & Artichoke Dip
served with warm pita & tortilla chips 16
Suggested Local Wine: Beaufort Vineyard Beaudacious 9.50/27/40

Mains

AAA Reserve 8oz Striploin Steak
red wine demi glaze, creamy mashed potato & tonight’s fresh dinner vegetables 32
Suggested Wine: Wente Southern Hills Cabernet Sauvignon 10/28/42

Chili-Coriander Crusted Wild Sockeye Salmon Salad
pan seared wild sockeye salmon filet, avocado, mixed greens, radish, cilantro, queso fresco, pickled shallots & chili-lime vinaigrette 21
Suggested BC Wine: Harper’s Trail Dry Riesling 8/23/34

Creamy Dill & Prawn Spaghetti
leeks, onions & cherry tomatoes topped with grana padano cheese & capers 23
Suggested BC Wine: Hester Creek Cabernet Merlot 8/23/34

Dessert Features

Coconut-Jasmine Rice Pudding with cardamom and orange blossom 7
Belgian Chocolate Mousse 8

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