CAESAR SALAD 

Crisp romaine hearts, parmesan, bacon, fried capers, grilled crouton and our signature Caesar dressing.

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GLAZED BEET SALAD   

Vanilla, star anise, cinnamon and coriander glazed with honeyServed over mesclun with goat cheese cream and balsamic reduction.

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BACCHUS SALAD 

Thinly sliced smoked salmon over mixed greens, tuna remoulade dressing,capers & a six-minute egg.

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BRUSCHETTA TRIO

A trio of grilled focaccia: slab bacon & greens;cambozola & balsamic reduction; fresh diced tomato sauce vierge.

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COCONUT CURRIED PRAWNS   

Argentine prawns, sauteed fruit curry, coconut cracked spices.

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PAN FRIED CAULIFLOWER   ​ 

With red pepper coulis, roasted tomatoes cracked spices & pesto.

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PEAR CAMBOZOLA TART   

Poached pear over blue cheese baked on puff pastry with olive oil & cracked pepper.

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PAN SEARED SCALLOPS   

Cauliflower caper lemon puree.

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MUSSELS DIJIONAISE 

Salt Spring Island Mussels steamed in white wine with cream, finished with mustards & herbs.

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CALAMARI ANDALOUSE

Fried squid over a sweet spicy Belgium aioli with tomato confit.

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BEEF CARPACCIO

Thinly sliced beef tenderloin, parmesan, capers, aioli & greens.

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Shaomai 

Argentine shrimp, wild boar Steamed dumplings from southern china.

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