Lunch Menu
| Soups & Salads |
|
| Daily Soup Inspired by the season Bouillabaisse Small or Large Wild, local, fresh fish and shell fish in a broth spiced with mild red chilies Romaine Lettuce Whole leaf romaine, classic Caesar dressing, olive oil crostini, grana padano, crisp capers
Chilled Seafood Salad Smoked mussels, spot prawns, salmon, green beans, Belgian endive, preserved citrus, smoked mussels, spot prawns, salmon Pecan Wood Smoked Wild Salmon With organic summer greens, lemon falafel and Kalamata tapenade |
$7.00
$10.00/ $17.00 $9.00 $13.00 $14.00 $16.00 $17.00 $16.00 |
| Casual Plates |
|
Pacific Halibut and Frites Lager batter, house made tartar sauce, frites and an organic summer green salad 1lb Steamed “Saltspring Island” Mussels Fennel, white wine, shallot, preserved lemon, garlic, grilled focaccia bread Pasta Paparadelle Sauce vierge, whipped feta
Grilled Sterling Silver Beef Burger Toasted Kaiser with cherry wood smoked bacon, stuffed with talegio cheese, garlic-parsley mayo, house made pickles, vine ripened tomatoes and butter lettuce. Served with an organic summer green salad and frites Grilled Honey Ham and Canadian Oka Cheese On house baked bread with Dijon and a sunny side up egg. Served with organic summer greens Hickory Smoked Free Range Chicken Breast Sandwich On house baked bread with maple wood smoked bacon, Canadian Oka, butter lettuce, vine ripened tomatoes and garlic-parsley mayo. Served with frites and an organic summer green salad Apple Wood Smoked Pulled Pork Sandwich On a toasted Kaiser with spiced tomato, jicama-savoy slaw, frites Mesquite Smoked Certified Angus Beef Brisket Sandwich On a toasted Kaiser with horseradish mayo, jicama-savoy slaw, frites |
$15.00 $17.00 $13.00 $14.00 $15.00 $17.00 $15.00 $13.00 $15.00 $14.00 $14.00 |
| 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 |
