What’s Fresh
August 4, 2017

Starter

Saffron Mussel & Clam Risotto
sauteed salt spring island mussels, onions, leeks, grape tomatoes, creamy surf clam risotto and grana podano cheese 16
Suggested BC Wine: Great Northern Vineyard Viognier 8.50/24/36

Mains

AAA Reserve 8oz Striploin Steak
bacon and mushroom demi glaze, yam & potato mash and tonight’s sauteed dinner vegetables 32
Suggested Wine: Wente Southern Hills Cabernet Sauvignon 10/28/42

Thai Red Curry Prawn Noodle Bowl
oceanwise white tiger prawns, sauteed seasonal vegetables, rice noodles and red coconut curry broth 25
Suggested BC Wine: Beaufort Vineyard Beaudacious 9.50/27/40

House Smoked Pork Ribs
blueberry-maple barbeque sauce, brown basmati rice and apple-cabbage slaw 25
Suggested Wine: Yalumba Organic Shiraz 9/26/38

Wild Sockeye Salmon Salad
pan seared salmon filet, artisan mixed greens, local blueberries, candied walnuts, goat cheese and strawberry-basil vinaigrette 21
Suggested BC Wine: 40 Knots Pinot Gris 10/28/42

Dessert Features

Belgian Chocolate-Mocha Mousse
Coconut Cream Pie topped with fresh local strawberries

Feature Cocktail

Kauai Kiss
gin, hypnotiq liqueur, cucumber, lemon & soda (1.5oz) 8.50

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