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Spring / Summer Dinner Menu

First

Salt Spring Island Mussels
Chorizo sausage, braised leeks, lemon balm caper broth. 13

Fried Calamari Salad
Blue cornmeal crusted, organic field greens, fried parsley, mango crème fraiche. 11

Trap Caught Prawns
Flamed tableside, Sambuca, bell pepper, wild fennel greens. 13

Steak Tartare
AAA NY striploin, horseradish bavarois, quail egg, garlic crostini. 16

Diver Caught Scallop
Twice cooked Berkshire pork belly, vanilla bourbon reduction, organic baby greens. 14

Seafood Ceviche
Baby cos lettuce, cilantro, lime, toasted cumin, avocado. 12

Summer Squash Soup
Basil oil, carrot hay.   8

Glorious Organic Green Salad
Prosciutto, rehydrated figs, shaved asiago, preserved lemon truffle vinaigrette. 11

Caesar Salad Bouquet
Baby cos lettuces, foccacia crouton ribbon, grano padano, prosciutto dust, roasted garlic dressing. 10

 

Main

Wild Ivory Salmon
Crab salmon croquette, chorizo shitake ragout, Fraser valley corn purée.   24

Queen Charlotte Halibut
Five peppercorn crusted, spring pea purée, baby potato, truffle mushroom foam. 27

Yellowfin Tuna
Seared rare, twice braised Berkshire pork belly, California seaweed rice, lavender honey veal reduction. 26

Trap Caught Prawns & Baja Scallops
Basil spinach spun pomme purée, prosciutto chip, crab nage. 29

Seafood Linguine
Pacific salmon, trap caught prawn, Salt Spring Island mussels, crispy capers, white wine, confit tomato reduction.  21

Maple Hill Farms Chicken
Oven roasted, Lyonnaise potato, Fraser Valley blueberry jus.   25

Alberta Beef Duet
Braised short rib, AAA NY striploin, pomme purée, port demi glace.   32

Australian Lamb Double Act
Grilled lamb striploin, braised lamb shoulder, ratatouille, basil pine nut glaze.   34

Vegetarian option available upon request