Mediterranean orzo salad, artichoke tapenade with yellow pepper veloute
Nappa cabbage-Pineapple salad with chili-lime ailoi
Corn noodles, cherry tomatoes, arugula, feta, pine nuts in citrus-chili olive oil
Littleneck clams, prawns, scallops in basil pesto with arugula and cherry tomatoes
With Burrata cheese, arugula and pine nuts
Lyonnaise fingerling potatoes and Chimichurri herb butter
Clove scented basmati pilaf with dried fruits, roasted shallot jus and date compote
French lentil-chorizo salad with white truffle vinaigrette
From new Victoria brewery Hoyner comes the Hoyner Pilsner, brewed with the finest Eastern European Pilsners in mind. It balances a deep golden malt flavour with a refined hop character derived from Czech Saaz hops and a selection of Noble Hop Varieties. Best served chilled in a tall slender Pilsner glass.
Freddie pours one for you.
Our last Sunday dinner with prime rib was a great success! This Sunday our hearty dinner is Beef Bourguignon. Beef braised in red wine and beef broth, onions, garlic, mushroom and herbs.
Served with vegetables and fingerling potatoes.
Goes well with our new Twisted Oak Scotch Ale. Yum!
INTIMATE DINNER FOR TWO
(Regular Dinner Menu Also Available)
Royal Miyagi Oysters with fresh lemon juice and shallots
Three cheese fondue with house made brioche
Edible flowers and delicate greens with blood orange vinaigrette
Seared sea scallops with ricotta-spinach gnudi and beet dressing
Roast rack of lamb with whipped Yukon gold puree
And rosemary jus
Lemon custard phyllo crisps with raspberries
Dark chocolate profiteroles with vanilla bean ice cream
Starting January 16th…
Available from 3pm-5pm Monday-Friday and 10pm-1am everyday
Add wild boar or crispy pancetta or sautéed mushrooms $2
Charcuterie platter; daily selection of artisanal cheeses and cured meats.
Chicken liver pate on crostini with blue cheese & pickles.
Chicken Caesar with parmesan and crispy pancetta.
Happy new year from the Locus! Here are some of our new year’s eve dinner specials.
Composed salad of watercress, fennel, walnuts, cambozola with blood orange fig vinaigrette.
Cornmeal crusted Fanny Bay oysters, leek pernod veloute and frisee.
Mille-feuille of lemon custard and fresh berries.
Dark chocolate profiteroles with vanilla bean ice cream.
Breakfast and Lunch 9am – 5pm
Brunch 9am – 4pm
Dinner 4pm – 1am
Breakfast and Lunch 9am – 5pm
Dinner (set menu) from 5:30-11pm
Brunch 10am – 4pm
Dinner 4pm – 12am
Glass of Prosecco~8
Lobster bisque with cognac~11
Roasted butternut squash soup~10
Cornmeal crusted Fanny bay oysters, leek-pernod velouté and frisée~12
Composed salad of watercress, fennel, walnuts, Cambozola with blood orange-fig vinaigrette~11
Pan roasted sable fish with provençal stew with squid and haricot beans~34
Roasted Fraser Valley duck breast with coconut-rice flour pancake, seville orange-ginger marmalade and Calvados jus~33
Porcini crusted venison short loin with shitake-yukon gold pavé with black current jus~34
Wild mushroom risotto with grilled endive, Swiss chard and walnut oil~22
Mille-feuille of lemon custard and fresh berries~9
Dark chocolate profiterole with vanilla bean ice cream~9
Set menu is $60 or $50 for vegetarian option
Segar has been putting out the dishes for our new dinner menu. Check it out here. New photos as soon as we shoot them.
Crab cakes. No filler, just shrimp and crab.
One of our daily specials (not on the regular menu). We have a daily fresh sheet for lunch and dinner that changes every day. Check the links every day to see what’s new.
Slow Braised Lamb Shank
Baba ghanoush, mint gremolata and braising jus.