DINNER FEATURES


SOUPS

Cream of mushroom and celery with turkey bacon
Harvest vegetable soup
9

APPETIZER
Fried Fanny Bay Oysters
Panko-herb breaded fried BC oysters with micros, lemon, and mango banana coconut sauce
12

MAIN
Rabbit Three Ways

Pan-roasted Porcini rubbed rabbit leg, wild mushroom and green peppercorn velouté,  infused with rabbit offals, crispy rabbit skin “bacon” bits, Cajun panko rabbit nuggets, caramelized fig sweet and sour sauce over a Spring vegetable cassoulet with braised shredded rabbit and chipotle adobo
26

VEGETARIAN
Tempura Smoked Tofu
Smoked Nori wrapped tempura tofu, flash-fried bok choy, julienned carrots, red bell peppers, edamame-wasabi guacamole, mango banana coconut sauce, steamed lemongrass-ginger scented black jasmine and brown basmati rice with carnival amaranth leaves
20

SEAFOOD
Local Chinook Salmon Cioppino
Pan-seared local Chinook salmon fillet in a Pernod-infused tomato broth with crispy capers, roasted fennel, heirloom cherry tomatoes, scallions, shallots, and crispy salmon skin crackers with kale pesto rubbed ciabatta baguette
25

 DESSERTS
Almond chocolate mousse cake (GF)
Tahitian vanilla bean crème brûlée with fresh fruit (GF)
Mango coconut cheesecake
10
Feature Dessert
Wild berry fruit crisp à la mode
Banana-caramel cream tart with fresh fruit
7

Our new Spring/ Summer menu is coming soon!