What’s Fresh
March 13, 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

Prawn Hot and Sour Soup
wild mushrooms, carrot, bamboo shoots in a fragrant froth with chili oil, green onion and cilantro
Suggested BC Wine: Intersection Riesling 8/13/23/36

Waldorf Salad
mixed greens, 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

Pan Roasted Ling Cod Burger
portofino pretzel bun, dill cream cheese, lettuce, red onion, cucumber
Suggested Wine: 50 Knots White Seas 9.50/15/27/40

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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