What’s Fresh
November 16, 2019

Starters

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

Mains

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

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

Stay Connected

If you’re interested in receiving the odd update or special by email, enter your address and we’ll keep you in the loop: