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Fine Dining Menu

Starters

Dungeness Crab Cakes
two crab cakes, preserved lemon mayonnaise, peashoots
fifteen
Escargot
Pernod garlic butter sauce, crispy lardons, grilled artichoke focaccia crostini
nine
Calamari
fried calamari, tzatziki sauce
eleven
Scallops
seared Qualicum Beach scallops, celery root purée, crispy pork belly, Meyer’s lemon confit jus
seventeen
Duo Foie Gras
Pan seared: caramelized butternut squash, ruby port jus Terrine: toasted brioche, Sauterne jelly
twenty-one
Mussels
steamed Salt Spring Island mussels, shallot, tomato and herb white wine broth
eleven
Tourtière
seasoned ground beef and pork meat pie, BC wild greens
fifteen

Soups

Roasted Butternut Squash Soup
maple syrup roasted butternut squash velouté, cinnamon foam
nine
New England Clam Chowder
Manilla clams, potato, leek, garlic, onion, lardons, white wine cream broth
eleven

Salads

Local Greens
BC organic greens, Okanagan goat cheese, sundried cranberries, honey roasted almonds, lemon dressing
nine
Caesar
romaine hearts, Caesar dressing, croutons, Parmesan Reggiano
eleven
Beets and Bocconcini
striped, golden and red beets, baby bocconcini, basil, watercress, balsamic reduction, extra virgin olive oil
thirteen