outdoor market

pasta

Roasted Cauliflowercrispy capers, pecorino & prosciuttoprobably the best roasted Cauliflower – EVER

crepe stuffed with grilled pear and blue cheese.

Pan Roasted SalmonJasmine rice & seasonal vegetables, grilled pineapple cilantro salsa, coconut curry cream sauce

Pan Seared Salmontomato basil salsa, sticky rice and seasonal vegetables with a citrus chive cream sauceSeared beautifully, moist, tender and packed with flavour.

wine

Appetizer – Warm Prawns & Arugula SaladPrawns, Arigula, roasted pepper, garlic, tomato and lemon basil dressing

dinner

Purple Potato Salad, house made Tomato-Chili Jam with lightly grilled squid skewers and house made Spicy Red Pepper relish deep fried squid

Creamy Potato Leek SoupBeet Basil flan and leek crisps

Bacon wrapped DatesWith maple GastriqueIf you have never tried these – DO IT

lunch

interior

Salmon SashimiSour mango pearls, seaweed salad, steamed sticky rice, pea shoot vinaigrette

dinner

served with Au jus, and fresh garden vertabpes

Main Course – Salmon Three WaysSmoked, Roasted and Beet Cured. Beurre blanc, butternut squash & potato Pave

dessert was a vanilla panna cotta with with a strawberry coulis.

dinner

Breast of Chicken stuffed with a pancetta & oregano farce, mousseline potatoes, seasonal vegetables and chicken fond lie..this chicken was moist, very flavorful

SaltSpring Island steamed musselsTomato, fennel, white wine broth

Kale Salad, Pomme Anna & fresh house made mustard

Cream of Mushroom served with herb bread stick. Perfect consistency.

Once only found in major centres Vancouver Island is now the home to many award winning restaurants.

AppetizersDuck Confit Salad Rolltopped with sesame seed, served with crispy vegetables and spicy peanut sauce

Alberta back ribs with Jack Daniels sauce on seasoned fries.

Appetizer – Seared Tunaon Carrot dust, beet powder, warm green pea and coconut coulis served with carrot & celery ribbons

Basil arancini balls on a squash puree

dessert

Beverages

with fres strawberry & mint

A great wine selection in the middle of BC.

amuse bouche a fried green tomato with tomato confit and olive oil bubbles

Amuse-boucheHouse made Head-cheese on a carrot curl, fresh aioli sauce

Stuffed Chicken Breastwild mushroom, spinach and blue cheese stuffing, mousseline potatoes, seasonal vegetables, and fond lie.

dessert

stirfry

House made Cheese cake with Kiwi and blackberry coulis, topped with dollop of fresh whipped cream and rich chocolate

Mini Caprese SaladBoconcinni Cheese, Basil, Cherry Tomato served with Balsamic Pearls

beer

Tim McGrath has worked as a professional food photographer and marketing consultant for more than a decade.

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.

dinner

Smoked Chicken Salad blackberry vinaigretteSmoked just right, flavour packed yet not overpowering the salad.

Artic Char on roasted aspargus,mini roast potatoe on a squash puree with capers