What’s Fresh
March 17, 2018

Starters

D’Anjou Pear Waldorf Salad
celery, pear, arugula, blue cheese and pear nectar vinaigrette 11
Suggested BC Wine: Great Northern Vineyard Viognier 8.5/24/36

Smoked Salmon Carpaccio
blood orange, pickled shallots, capers, fresh dill, horseradish crema and crostini 14
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 and chili-lime vinaigrette 21
Suggested BC Wine: Harper’s Trail Dry Riesling 8/23/34

Spaghetti and Meatballs
thyme infused beef meatballs, mixed mushrooms, leeks, onions and red wine tomato sauce with grana podano cheese and garlic focaccia toast 22
Suggested BC Wine: Hester Creek Cabernet Merlot 8/23/34

Dessert Features

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

Cocktail Feature

Irish Buck
jameson irish whiskey, ginger ale and fresh lime (1.5 oz) 8.50

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