Ham & Potato
Ginger Dill Carrot
Duo of Two Rivers Pork
Grilled Mayerthorpe, Alberta-raised wild boar cutlet, black cherry glaze, served over a hash of organic fingerling potatoes, local corn, roasted leeks, fennel & smoked slow-cooked Fraser Valley ham hock.
Pacific Red Snapper
Pan roasted red snapper fillet, saffron beurre blanc, spicy local oyster puttanesca with Israeli pearl couscous, charred artichokes, roasted cauliflower & sundried tomatoes.
Fall Squash “Mac n’ Cheese”
Baked “mac n’ cheese” with patty pan squash, spaghetti squash, red kuri squash, eggplant, zucchini & spinach in a gruyere bechamel with 2-year aged parmesan, 28- month aged Beemster gouda, Casarecce pasta, roasted chestnut bread crumbs & chef’s salad.
B-52 crème brûlée
Chocolate Pistachio Bread Pudding
Oat-Coconut Raspberry, Pear & Apple Crumble a la mode
Coffee Crisp Cheesecake
Our new fall menu is here.
Start your Halloween off at The Locus. Free appetizer or beverage for anyone in costume.