stirfry
served with Au jus, and fresh garden vertabpes
Bacon wrapped DatesWith maple GastriqueIf you have never tried these – DO IT
Appetizer – Seared Tunaon Carrot dust, beet powder, warm green pea and coconut coulis served with carrot & celery ribbons
pasta
House made Cheese cake with Kiwi and blackberry coulis, topped with dollop of fresh whipped cream and rich chocolate
dessert
dinner
Basil arancini balls on a squash puree
Pan Roasted SalmonJasmine rice & seasonal vegetables, grilled pineapple cilantro salsa, coconut curry cream sauce
Tim McGrath has worked as a professional food photographer and marketing consultant for more than a decade.
crepe stuffed with grilled pear and blue cheese.
Pan Seared Salmontomato basil salsa, sticky rice and seasonal vegetables with a citrus chive cream sauceSeared beautifully, moist, tender and packed with flavour.
Main Course – Tamago ‘Tataki’Soba & watercress sald and Ponzu dressing. In a nice crunchy, spicy birdsnest With Tomago ‘Tataki flavoured.Five distinct flavours all executed perfectly.
Breast of Chicken stuffed with a pancetta & oregano farce, mousseline potatoes, seasonal vegetables and chicken fond lie..this chicken was moist, very flavorful
Pan Seared Ling CodFresh roasted asparagus, Carrot topping, served with perfect polenta and a red curry sauce
Roasted Cauliflowercrispy capers, pecorino & prosciuttoprobably the best roasted Cauliflower – EVER
dessert was a vanilla panna cotta with with a strawberry coulis.
Smoked Chicken Salad blackberry vinaigretteSmoked just right, flavour packed yet not overpowering the salad.
amuse bouche a fried green tomato with tomato confit and olive oil bubbles
Stuffed Chicken Breastwild mushroom, spinach and blue cheese stuffing, mousseline potatoes, seasonal vegetables, and fond lie.
Once only found in major centres Vancouver Island is now the home to many award winning restaurants.
wine
Artic Char on roasted aspargus,mini roast potatoe on a squash puree with capers
outdoor market
A great wine selection in the middle of BC.
Cream of Mushroom served with herb bread stick. Perfect consistency.
lunch
with fres strawberry & mint
dinner
Creamy Potato Leek SoupBeet Basil flan and leek crisps
dessert
dinner
dinner
wine
Mini Caprese SaladBoconcinni Cheese, Basil, Cherry Tomato served with Balsamic Pearls
Kale Salad, Pomme Anna & fresh house made mustard
Appetizer – Warm Prawns & Arugula SaladPrawns, Arigula, roasted pepper, garlic, tomato and lemon basil dressing
Alberta back ribs with Jack Daniels sauce on seasoned fries.
Amuse-boucheHouse made Head-cheese on a carrot curl, fresh aioli sauce
Purple Potato Salad, house made Tomato-Chili Jam with lightly grilled squid skewers and house made Spicy Red Pepper relish deep fried squid
interior
beer
Beverages
AppetizersDuck Confit Salad Rolltopped with sesame seed, served with crispy vegetables and spicy peanut sauce
dessert
Salmon SashimiSour mango pearls, seaweed salad, steamed sticky rice, pea shoot vinaigrette
Main Course – Salmon Three WaysSmoked, Roasted and Beet Cured. Beurre blanc, butternut squash & potato Pave
SaltSpring Island steamed musselsTomato, fennel, white wine broth
Spice Lamb Kefta Skewerswith minted yougurt
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