What’s Fresh
March 16, 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
segmented blood orange, pickled shallots, capers, 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

Seafood Spaghetti with Seared Scallops
house smoked wild sockeye salmon, salt spring mussels, preserved lemon, fennel, leeks, onions and white wine cream sauce, topped with pan seared scallops, grana podano cheese and fennel fronds 25
Suggested BC Wine: Maverick Pinot Gris 9/26/38

Cowichan Valley Chicken Breast Supreme
lemon-dijon pan jus, freshly baked corn bread, sauteed carrots & braised cabbage 24
Suggested BC Wine: Harper’s Trail Dry Riesling 8/23/34

Dessert Features

Coconut Cream Pie 9
Belgian Chocolate Mousse 8

Martini Feature

Djumbo
stoli vodka, elephant island framboise, cranberry juice (2 oz) 9.50

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