What’s Fresh
November 16, 2019


Grilled Halloumi Cheese
arugula, pomegranate seeds, island of eden micro greens, radish, roasted almonds, fresh mint and pomegranate vinaigrette 15
Suggested BC Wine: Culmina R & D Rose 8.5/14/25/37

Bacon and Blue Cheese Brussel Sprouts
sauteed brussel sprouts, tannadice farms bacon lardons, blue cheese, scallions, pickled mustard seeds and balsamic reduction 14
Suggested BC Wine: Stag’s Hollow Pinot Noir 9/15/27/38


8 oz AAA Reserve Striploin Steak
red wine demi glace, caramelized onion & sour cream mashed potatoes and tonight’s dinner vegetables 34
add sauteed local chaterelle mushrooms 4
Suggested Wine: Wente Southern Hills Cabernet Sauvignon 10/16/30/42

Shellfish Spaghetti
local salt spring island mussels and manila clams, oceanwise prawns, sweet peas, leeks and onions in white wine-garlic cream, topped with chives and grana padano cheese 24
Suggested BC Wine: 40 Knots Uncloaked Chardonnay 10/16/30/42

Rosemary Crusted Sockeye Salmon Salad
pan seared wild sockeye salmon filet, spinach, mixed greens, radish micro greens, cucumber, red onion, kalamata olives, feta cheese and basil-balsamic vinaigrette 23
Suggested Local Wine: Beaufort Borealis 10/16/30/42

Dessert Feature

Cranberry Pear Crumble
brown sugar-oat crumb and blue spruce coconut milk ice cream 9

Martini Feature

gin, local beaufort vermouth, aperol, lemon peel (2 oz) 11

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