What’s Fresh
February 14, 2020

Starters

Seared Hokkaido Scalllops
bacon jam, sweet corn puree, pickled apple, island of eden radish micro greens 17
Suggested Local Wine: Beaufort Borealis 10/16/30/42

Rosemary Polenta Appetizer
eggplant ratatouille, goat cheese, arugula, balsamic reduction 14
Suggested BC Wine: Stag’s Hollow Pinot Noir 9.5/15.5/28/40

Oysters on the Half Shell
gooseberry mignonette, fresh chive 2/oyster
Suggested BC Wine: Lake Breeze Sauvignon Blanc 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

Local Shellfish Bouillabaisse
side stripe prawns, saltspring island mussels, fanny bay manila clams, blistered cherry tomatoes, fennel and fingerling potatoes in a saffron broth, served with grilled baguette and rouille sauce 32
Suggested Local Wine: 40 Knots Uncloaked Chardonnay 10/16/30/42

Vietnamese Duck Breast Salad
mango, cucumber, mint, cilantro, basil and mixed greens in a chili lime vinaigrette, topped with toasted cashews 30
Suggested BC Wine: Fort Berens Riesling 8/13/24/36

Desserts


Caramel Pecan and Dark Chocolate Ganache Torte
brown butter graham crumb, whipped cream 9.5

Cinnamon Apple Pie
vegan shortbread pastry, maple caramel, blue spruce coconut ice cream 9.5

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