What’s Fresh
March 16, 2019

3-Course Menu for $35

Course 1

Pork and Beef Meatballs
spicy roasted red pepper arrabbiata, crispy parmesan
Suggested Wine: The Black Shiraz 8/13/22/34

Ling Cod Cakes
served with a dill cream, shaved fennel and fresh dill
Suggested BC Wine: Lake Breeze Sauvignon Blanc 9/14/26/38

Waldorf Salad
arugula, royal gala apple, celery, blue cheese, candied pecans, pear vinaigrette
Suggested Local Wine: Beaufort Vineyard Pinot Gris 9.5/15/27/40

Course 2

Pork Ragu Pappardelle
pork shoulder slow cooked with tomatoes, red peppers, fresh herbs and garlic served on pappardelle, topped with fresh basil and grana padano cheese
Suggested BC Wine: Stag’s Hollow Pinot Noir 9/14/26/38

Sesame Crusted Sockeye Salmon Salad
sticky rice and purple cabbage slaw with edamame beans, radish, cilantro, greens, cucumber and scallions in a soy sake citrus vinaigrette
Suggested BC Wine: Bench 1775 Chardonnay 9/14/26/38

Eggplant “Lasagne”
lentil and mushroom bolognese, parmesan, mozzarella, green onion
Suggested BC Wine: Hester Creek Cabernet Merlot 8/13/23/36

Course 3

Raspberry Dark Chocolate Mousse
whipped cream and chocolate lattice
Lime Curd Parfait
whipped cream and coconut brown butter graham crumb

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