Dinner Menu
| Small Plates |
|
Chef’s Soup Warm “Okanagan Valley” Goat Cheese Salad Poppy seed crusted Okanogan Valley goat’s cheese, summer greens, grape tomatoes, red wine vinaigrette, heirloom beet chips Mimosa Salad Butter lettuce, champagne-tarragon vinaigrette, sieved hen’s egg Chilled Seafood Salad Smoked mussels, spot prawns, salmon, green beans, Belgian endive, preserved citrus Fraser Valley Duck Confit leg, truffle summer bean salad, heirloom tomato puree 1lb Steamed “Saltspring Island” Mussels Fennel, white wine, shallot, preserved lemon, garlic confit, grilled focaccia bread Pacific Albacore Tuna Seared loin, tartar, crème fraiche, crisp capers Qualicum Bay Scallop Ceviche Preserved lime, scallions, Thai-bird chili avocado gelato Sloping Hills Farms Organic Pork Crepe Slow-smoked pulled pork crepe, spiced cashew sauce, pea shoots |
$9.00 $12.00 $11.00 $17.00 $13.00 $17.00 $14.00 $14.00 $13.00 |
| Large Plates |
|
Summer Vegetable Fricasee Toasted quinoa tabouleh, bell peppered custard “Fraser Valley” Duck Pan Roasted breast, black pepper-buttermilk waffle, wild BC huckleberry-ginger syrup, baby bok choi Free Range Organic Chicken Mesquite smoked dark meat, creamed sweet corn, cornbread pudding, creamed spinach Certified Canadian Angus Beef
Pacific Halibut Seared filet, pasta paparadelle, sauce vierge, snap peas Wild British Columbia Salmon Pan roasted-pecan wood smoked filet, candied salmon gnocchi, watercress, pine nuts, meyer lemon-pine nut emulsion BC Spot Prawn Risotto Prawn stock, spring onion puree, asiago, green beans Bouillabaisse Small or Large Wild, local, fresh fish and shell fish in a broth spiced with mild red chilies Chef Ewing’s Daily Creation |
$24.00
$29.00 $27.00 $31.00 $29.00 $29.00 $27.00 $31.00 $12.00 / $23.00 |
| Desserts |
|
Crème Brulee tahitian vanilla beans, sugar cookies Molten Chocolate Cake white chocolate-white pepper ice cream, pineapple confit Tiramisu dried cherry biscotti, sour cherry sauce Banana Toffee Bread rum pecan ice cream |
$8.00 $10.00 $9.00 $9.00 |
| We pride ourselves in using local, organic produce (whenever possible), free range, organic meats & wild seafood. We believe in using only sustainable, seasonal products. We make everything from scratch, including baking our own breads, smoking our own bacon & preparing all of our own sauces. We hope you enjoy the dedication and care we put toward creating your meal. |
| Steven Ewing, Executive Chef |
