PLEASE NOTE THIS IS A SAMPLE MENU

Throw away the menu and let the chef create a 4 course (meal for your entire table) featuring some of his favourite dishes, both on and off the menu, for only $54.95 per person - add $30 per person and we will pair each course with wine

·        24 hours notice required for allergy and dietary restrictions

Appetizers, soups, and salads

Local endive and frisee salad with apple, Agassiz Farm House castle blue cheese, In Season Farms hazelnuts, and aged sherry vinaigrette $12-

Organic Barnston Island greens with local beets, pecans, Agassiz Farm House brie and maple vinaigrette $12-

Caesar salad our way: frisee, house bacon bits, parmesan cheese, house dressing, and herbed parmesan and garlic tuiles $12

Local organic mushroom soup with fresh thyme $8-

Organic pea and house smoked ham soup $8-

Sautéed local organic mushrooms, poached Agassiz Indian runner duck egg, toasted ciabatta, herb butter and truffle oil drizzle $12-

Herbed tomato bruschetta with Goat’s Pride dairy tomme de chevre cheese $9-

Steamed mussels with house bacon, Dead Frog ale, and rosemary $14-

Qualicum scallop terrine with caper-tarragon aioli and Barnston Island micro greens $12-

Mains

Filet of beef tenderloin; French beans, sunchoke brown butter puree, short rib ravioli; red wine jus 6oz $30 / 8 oz $34

Roasted breast of Maple Hill Farms free range chicken; Country mashed potatoes, root vegetable ragout, mushroom cream sauce $26-

Pan seared ling cod served over shellfish-sweet herb risotto $28-

Wild salmon filet; house ricotta gnocchi and roasted vegetables; caper-lemon-brown butter $26-

Six Masters veal scaloppini; black olive tapenade, lemon basil veal jus; Yukon gold potatoes and seasonal vegetables$26-

Roasted loin of Gelderman Farms Pork, maple sweet potato puree, candy cane beets and turnip green sauté, mustard pork jus $28

$3- charge for substitutions

Additional baskets of fresh baked breads $2.95

"Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away."—Antoine de Saint Exupéry

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