Dinner Menu
| Small Plates |
|
| Soup Today’s market fresh soup House Salad Mixed spring greens with smoked pear and roasted shallot dressing, crumbled Stilton cheese Macerated Golden Beets Tarragon emulsion, arugula, manchego and candied walnuts Heirloom Tomato Salad Duo Organic basil, Okanagan goat cheese, red wine vinegar gastrique with chilled consommé Texada Island Spot Prawn Ceviche Shaved fennel, Granny Smith apple slaw and licorice tea vinaigrette Local Line-Caught Albacore Tuna Tataki and tartar with sweet ginger soy marinade, water cress salad and coriander air Rockwater Crab and Cucumber Roll Celery root slaw and tarragon foam Pan Roasted Scallops Truffled sweet corn puree and micro salad Saltspring Island Mussels Chorizo, smoked tomato and saffron broth Certified Angus Beef Carpaccio Truffle aioli, capers, shaved parmesan and crostini Fraser Valley Duck Breast Butternut squash ravioli and maple jus Quebec Cheese Selection Please ask server for daily cheese selection at market price |
$9.00 $9.00 $9.00 $12.00 $12.00 $13.00 $14.00 $15.00 $16.00 $15.00 $14.00 |
| Large Plates |
|
| Roasted Sockeye Salmon Maple sake glaze, quinoa, spinach, confit tomato, artichoke and ginger beurre blanc Crispy B.C Halibut Fillet BC prawn risotto and market vegetables West Coast Bouillabaisse House broth, mussels, halibut, salmon, scallops and spot prawns AAA Alberta Ribeye Stilton scalloped potato, summer vegetables and glace diviande Free Range Chicken Supreme Yukon gold rosti, baby summer vegetables and white truffle emulsion Sterling Silver Pork Chop Crispy polenta, cauliflower gratin, market vegetables and jus Vegetarian Smoked tomato and lentil, cauliflower gratin, soy beans and market vegetables (If you are staying with us for a while please notify the chef and we will provide a vegetarian tasting menu.) |
$30.00 $32.00 $32.00 $34.00 $31.00 $32.00 $24.00 |
| Patrick Sinclair , Executive Chef |
