Creamy Potato Leek SoupBeet Basil flan and leek crisps

dessert

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

interior

Basil arancini balls on a squash puree

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

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

Kale Salad, Pomme Anna & fresh house made mustard

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

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

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

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

served with Au jus, and fresh garden vertabpes

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

Beverages

with fres strawberry & mint

Spice Lamb Kefta Skewerswith minted yougurt

outdoor market

dinner

beer

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

wine

dessert

dessert

wine

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

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

Alberta back ribs with Jack Daniels sauce on seasoned fries.

lunch

Pan Seared Ling CodFresh roasted asparagus, Carrot topping, served with perfect polenta and a red curry sauce

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

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

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.

A great wine selection in the middle of BC.

SaltSpring Island steamed musselsTomato, fennel, white wine broth

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

crepe stuffed with grilled pear and blue cheese.

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

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

dinner

dinner

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

pasta

stirfry

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

dinner

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

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

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