What’s Fresh
November 26, 2019

Starters

Winter Cous Cous Salad
arugula, island of eden radish micro greens, pomegranate seeds, radish, roasted almonds, feta, fresh mint and pomegranate vinaigrette 13
Suggested BC Wine: Culmina R & D Rose 8.5/14/25/37

Saffron Steamed Savory Clams
leeks, onions and fennel in a white wine saffron broth, served with garlic toast 19
Suggested BC Wine: Stag’s Hollow Pinot Noir 9/15/27/38

Mains

8 oz AAA Reserve Striploin Steak
red wine demi glace, creamy mashed potatoes and tonight’s dinner vegetables 34
Suggested Wine: Wente Southern Hills Cabernet Sauvignon 10/16/30/42

House Smoked 5 Spice Pork Ribs
hoisin glaze, sticky rice, broccoli, bean sprout slaw, sesame, scallion 26
Suggested Wine: Punto Final Malbec 8.50/14/25/37

Blackened Yellowfin Tuna Burger
bacon, avocado, lettuce, red onion and old bay aioli on a portofino multigrain bun, served with caesar salad 22
Suggested Local Wine: Beaufort Vineyard Borealis 10/16/30/42

Dessert Feature

Cranberry Apple Crumble
brown sugar-oat crumb, apple caramel and vanilla ice cream 9

Cocktail Feature


Pomegranate Mojito
rum, fresh pomegranate, lime, mint, simple syrup and soda (1.5 oz) 10.5

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