Crisp romaine hearts, parmesan, bacon, fried capers, grilled crouton and our signature Caesar dressing.
Vanilla, star anise, cinnamon and coriander glazed with honeyServed over mesclun with goat cheese cream and balsamic reduction.
Thinly sliced smoked salmon over mixed greens, tuna remoulade dressing,capers & a six-minute egg.
A trio of grilled focaccia: slab bacon & greens;cambozola & balsamic reduction; fresh diced tomato sauce vierge.
Argentine prawns, sauteed fruit curry, coconut cracked spices.
With red pepper coulis, roasted tomatoes cracked spices & pesto.
Poached pear over blue cheese baked on puff pastry with olive oil & cracked pepper.
Cauliflower caper lemon puree.
Salt Spring Island Mussels steamed in white wine with cream, finished with mustards & herbs.
Fried squid over a sweet spicy Belgium aioli with tomato confit.
Thinly sliced beef tenderloin, parmesan, capers, aioli & greens.
Argentine shrimp, wild boar Steamed dumplings from southern china.
Braised with fennel, onions, orange zest & herbs.
Baked acorn squash with goat cheese, olive oil, cracked pepper, beet reduction greens.
Braised with white wine & cream, wild mushroom bacon, pearl onions, fresh thyme & rosemary.
Bone in roasted rack of pork in the style of forestWild mushrooms white wine cream ragu, sauteed spinach.
Apricot cumin braised lamb shank with tomato.
Slow cooked in red wine, pearl onions & onion crisps.
Pan seared 12oz AAA ribeye, rotating sauces & vegetable.
Belgium fries, herbs, parmesan, truffle oil, served with aioli.
Vegetable goat cheese risotto with red pepper coulis.
Served with Gravy, onion crisps.
Vanilla ice cream in French pastry drizzled with warm chocolate sauce.
Made famous by the Tatin sisters, an upside down apple tart with a brandy flambe.
Ask your server for today’s flavour.