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We have a 3 course meal on Tuesday, Wednesday and Thursday nights for $25.00.
DINING APPETIZERS
SOUP OF THE DAY |
$8.50 |
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ORGANIC MIXED GREENS SALAD |
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Wild Nootka rose buttermilk dressing,
shaved fennel bulb, radish and cucumber |
$9.50 |
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DUCK LIVER PATE |
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Assorted pickled vegetables, organic greens in a sherry vinaigrette, crisp toast points |
$10.00 |
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PAN FRIED B.C. DUNGENESS CRAB CAKE |
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Summer vegetable and cous cous salad, dill - ver jus emulsion,
poppy seed cracker, sunflower sprouts |
$14.50 |
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WESLEY STREET STEAMER |
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Saltspring island mussels steamed in a saffron tomato broth |
$12.50 |
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QUINOA CRUSTED B.C. SPOT PRAWNS |
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Honey roasted carrot ravioli, caramelized leek, pea shoot cream |
$13.50 |
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PAN SEARED QUALICUM BAY SCALLOPS |
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Mushroom and goat cheese filo bundle, hazelnut pesto, plum wine gastric |
$14.00 |
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LOCAL OYSTERS ON THE HALF SHELL |
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Half dozen oysters, Lemon-lavender mignonette |
$12.50 |
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DINING FRESH SHEET
Grilled Beef Striploin
and Braised Short Rib |
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Cambozola mashed potatoes, roasted shallot jus, chive oil |
$31.00 |
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Porcini and
Roasted Garlic Stuffed Chicken Leg |
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Sautéed gnocchi and mushrooms, sundried tomato jus, parsley juice |
$24.00 |
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Herb Crusted Albacore Tuna |
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Local shrimp, squash and leek crepe bundle, pumpkin seed emulsion,
grand fir infused rhubarb glaze |
$26.00 |
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Oven Roasted Duck Breast |
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Rosemary scented potato-apple pave, hazelnut pesto, port jus, apple cider syrup |
$27.50 |
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Pan
Seared Halibut |
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Fava bean agnolotti, pea shoot cream, ice wine gastric |
$26.50 |
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Trio of
Lamb |
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Grilled lamb tenderloin, roasted lamb
loin, braised lamb shoulder,
mintd potato confit, red wine jus, mint oil |
$33.00 |
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Grilled Wild Pacific Salmon |
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Shitake mushroom spring roll, miso vinaigrette,
cilantro purée,fresh vegetable slaw
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$25.00 |
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Chef Kenneth Casey
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