Easter Sunday Feature Menu
Regular menu also available
Brown Sugar Crusted Slow Roasted Fraser Valley Ham with yam and caramelized onion potato gratin, dill roasted baby carrots and beets, and a Traditional Ale and grainy Dijon pan glaze.
Halibut and Baby Spring Vegetables en Papillote with honey butter and fresh dill, baby red nugget potatoes and wilted pea shoots.
Roasted Wild Mushroom Duxelle and Parmesan “Meat” Loaf with a house-made spicy ketchup glaze, fresh grated creamy horseradish mash potato and sauteed romanesco, starburst squash and sweet corn.