Dinner Menu
Starters
- Fresh Shucked Oyster
- daily varieties from the Pacific Northwest, sweet and spicy mignonette
- Daily House Made Soup
- Marina Smoked Salmon Chowder
- baby red potato, double smoked bacon, fennel, cream
- Baby Gem Salad
- roasted lemon and garlic puree, cherry tomato confit, sweet onion vinaigrette, crostini
- Simple Greens
- local field greens, roasted local apples and beets, cider vinaigrette
- Charcuterie and Cheese
- choose from daily house terrine, house made sausage, dry-cured salumi, daily artisanal cheeses, served with accompaniments
- Hand Pulled Dungeness Crab Salad
- fresh citrus, red grapes, butterleaf lettuce, gribiche vinaigrette, six minute egg
- Seared Qualicum Bay Scallops
- roasted house cured bacon, spiced pear butter, crispy king oyster mushroom
- Salt Spring Island Mussels
- house chorizo, braised celery, garlic, white wine, grilled bread with twice cooked frites
- Certified Angus Beef® Carpaccio
- crispy fried soft poached egg, Grana Padano, local greens
- Salmon and Wild Rice Cakes
- pickled vegetables, preserved lemon and ginger aioli
Mains
- Grilled Wild Salmon
- potato and thyme gnocchi, shiitake ragout, crispy leek
- Fresh Market Fish
- sunchoke veloute, toasted barley, garlic braised greens, sunchoke chips
- Grilled ‘Rare’ Local Albacore Tuna
- wheat berries, castelvetrano olives, salted pepita crisp, macerated shallot and parsley salad
- West Coast Seafood ‘Tom Yum’
- local fish and shellfish, hot & sour broth, winter greens, crispy soba cake, house kimchi
- Grilled Double Thick Pork Chop
- Dijon and bacon fritters, spinach gratin, caramelized honey
- Oven Roasted Crispy Polenta Cake
- sherry vinegar roasted beet, frisée and toasted walnut, parmesan broth
- Citrus Braised du Puy Lentils
- arugula and fennel sauce, roasted cauliflower, chanterelle mushroom fricassee
- Grilled Certified Angus Beef® Tenderloin
- grilled kale, Yukon and shortrib croquette, foie gras butter, jus
- Oven Roasted Island Farmhouse Chicken
- winter squash risotto, rapini, roasted winter squash nage
- Tomato Braised Lamb Shank
- wild mushroom spatzle, carrot fondant, gremolata, braising jus
- Brussels Sprout and Pancetta Rigatoni
- butter roasted Brussels sprouts, pancetta lardons, herb broth, garlic bread crumbs
Download PDF version of our dinner menu.
For reservations, call us at (250) 598-8555 or use our online reservation form. Please note, menus are subject to change.