We will have a sumptuous home style dinner every Sunday. Perfect for get togethers with friends or family if you are too tired or busy to cook.

Dinner selection changes weekly and includes dessert. Check this page every Thursday to see the latest Sunday dinner feature. Wine special is only $5/glass when ordered with Sunday Dinner.

Sunday, March 8th

Prix Fixe 3 Course Menu $27/PP

STARTER
“Big Easy” Shrimp & Grits Amuse Bouche – Black tiger shrimps (2) sauteed in sweet paprika-garlic butter served over creamed gruyere-lime grits with chives

MAIN
Creole Chicken-Andouille Gumbo over Beans & White Rice – cubes of organic free-range chicken, rendered andouille sausage, onions, celery, bell peppers and fresh okra simmered in a brown roux creole sauce served over red beans and fluffed white rice

DESSERT
Apple Beignets dusted with powdered sugar served with a Bourbon caramel dipping sauce
Have a Sazerac, a classic New Orleans cocktail with dinner.

Only $5/glass of house wine every Sunday!


Past Sunday Dinners have included:

Roast Turkey Breast

Includes:

  • Buttermilk mashed new potatoes
  • Brown sugar glazed acorn squash
  • Dried cranberries and pumpkin seed stuffing
  • Savory pan jus

We also offer a $5 glass of red or white wine with the Sunday Dinner feature.

locus sunday dinner porchetta

Porchetta: Seasoned, rolled and roasted pork belly

  • Salsa verde
  • New potato salad
  • Green bean-sesame salad
  • organic mixed green salad with pear vinaigrette

Rosemary-garlic studded & roasted leg of lamb

  • herb jus
  • garlic mashed potato
  • glazed brussel sprouts and baby carrots
  • organic mixed greens with pear vinaigrette

Lemon roasted whole chicken

  • port wine jus
  • beet, arugula and goat cheese salad with pistachios
  • Mediterranean couscous with dried figs and preserved lemon
  • grilled peppers and zucchini

Leek and chestnut stuffed and roasted turkey breast

  • mushroom gravy
  • Yukon gold mash potato
  • roasted brussel sprouts and baby turnips
  • cranberry relish
  • organic mixed green salad with pear vinaigrete

 

AAA Grass Fed Prime Rib

  • bacon wrapped
  • red wine jus
  • roasted garlic mashed potatoes
  • seasonal market vegetables
  • Yorkshire pudding

locus sunday dinner vegetarian feast

Vegetarian Thali – South Indian Inspired Vegetarian Feast

Includes:

  • Sambaar-curried red lentil-squash stew
  • clove scented basmati pilaf
  • cauliflower pakora with tamarind chutney
  • crispy pappadam
  • pan fried red and green cabbage with mustard seeds and coconut, curried chickpea
  • sweet pea and asparagus with yogurt.

So thats six dishes and then for dessert-Gulab Jamun-deep fried donut soaked in rose water syrup.
Only $22 and we also offer a $5 glass of red or white wine with the Sunday Dinner feature.

Five Spice Roasted Fraser Valley Pekin Duck

Includes:

  • udon noodle salad with soy-sesame vinaigrette
  • butternut squash mash
  • orange ginger marmalade
  • miso soup

We also offer a $5 glass of red or white wine with the Sunday Dinner feature.

locus sunday dinner greek dinner

Greek Feast

Includes:

  • Roasted bone in leg of lamb
  • Lemon garlic potatoes
  • Dill roasted baby carrots
  • Classic Greek salad
  • Pita and house made tzatziki

We also offer a $5 glass of red or white wine with the Sunday Dinner feature.

Slow Roasted Bone In Leg Of Lamb

Includes:

  • butter braised cabbage and bacon
  • nugget potato and fresh herb hash
  • sauteed seasonal vegetables
  • minted demi glace

We also offer a $5 glass of house red or white wine with the Sunday Dinner feature.

Slow Roasted Mustard and Herb Rubbed Pork Loin

Includes:

  • Roasted apple ginger sauce
  • roesti potatoes
  • sauteed fresh market vegetables
  • dessert

Rum and Brown Sugar Glazed Ham

  • Confit red potatoes
  • Calvados jus
  • selection of glazed spring vegetables
  • Dark Chocolate espresso torte, cinnamom whipped cream

Rosemary Rubbed Leg of Lamb

  • fresh fave beans
  • glazed cippolini onions
  • confit of yukon gold potatoes
  • dessert

We also offer a $5 glass of house red or white wine with the Sunday Dinner feature.

Sakura Pork Loin Roasted on the Bone

  • sesame baby bok choy
  • glazed young vegetables,
  • Curried pork jus
  • Indian spiced sauteed potatoes

Roasted Bone In Shoulder Of Peace Country Lamb

  • mint chutney
  • fava bean puree
  • agave glazed young vegetables
  • roasted rosemary fingerling potatoes

Whole Lobster

  • lemon butter
  • roasted fingerling potatoes
  • sweet corn salsa
  • medley of tender young vegetables

Lamb Pops

  • 3 lamb pops
  • purple potato noodle
  • mint curry sauce

Herb crusted lamb loin

  • heirloom carrot & new potato pave
  • tomato chutney

Smoked Sablefish w Lobster Broth

  • Beet and arugala salad. Marinated beets, Roasted beets, and watermelon radish with Ginger mirin  dressing.

  • Smoked sablefish with lobster broth, shitake mushrooms, and baby bok choy.

  • Lemon curd parfait. Layered lemon curd and blueberry coulis. Topped with whip cream.

Duck roulade,  duck rolled with foie gras and candied oranges

Spin salad with feta cheesa and pomaganite dressing.

Slow cooked Osso bucco with sweet potato mash and cirtus carrots

  • Exotic greens with grapes and honey dijon dressing.
  • Banana burbon choco cake

Seared Venison loin with truffle mash

  • White pea shoot salad with cider vinigrette and pine nuts.
  • Choice of dessert from our selection.

Braised Bison short rib with cauliflower turnip puree and candied baby beets

  • Grilled baby red romain with apple cider vin and blue cheese salad
  • Choice of dessert

Ostrich Blackberry Brie & Tarragon Calzone

  • Starter: broccoli mango salad with yogart dill orange zest dressing
  • Main: ostrich blackberry Brie and tarragon calzone with blasted church tomato sauce
  • Dessert: choice of house made dessert

Beef Bourguignon

Slow roasted Beef Shortloin with carrots , cipollini onions, Mushrooms and Striped Red Nugget potatoes

Lamb Shank Curry

Home made curry, slow braised lamb shank, saffron jasmine rice, pickled red onions, pear chutney, cucumber raita.

Lamb with Octopus Starter

Pacific Octopus Carpaccio
Nori salt, Pickled Vegetables, Pea Tendrils, Grapefruit Vinaigrette & Fried Capers

Main Course:
Rosemary-Dijon Crusted Rack of Lamb, House-made Mint Jelly, Confit Fingerling Potatoes & Roasted Baby Root Vegetables

Braised Bone In Elk Short Ribs

STARTER COURSE
In House-Smoked Salmon & Sous Vie Duck Egg Tartine with English Pea Puree

MAIN COURSE
Braised Bone-in Elk Short Ribs, Demi-Glace, Parsnip-Potato Puree, Brussels Sprouts with Bacon Lardons, Colored Baby Heirloom Carrots & Roasted Shallot, Baby Leek & Garlic Compote

DESSERT
“In the Moment” Offerings

Venison Dinner

Starter:
Warm Winter Green Salad, Duck Prosciutto Crisps, Apple, Baby Fennel Bulb and Poached Cranberries in a Smoked Duck Vinaigrette

Main:
Venison 2 Ways: Rosemary Butter-Basted Venison Loin with Venison Demi Glace, Blueberry-Venison Neck Ragout, Confit Yukon Gold Potatoes, Roasted Heirloom Carrots & Balsamic-Honey Cipollini Onions

Dessert:
Maple-Banana Creme Brulee with Ginger Molasses Cookie

 

Fish n Chips Night @ The Locus 

Starter
House-Smoked Hickory Oyster & Poached Prawn Cocktail

Main
Choice of Salmon or Red Snapper Breaded & Pan-Fried or Roasted
Fried Potato Wedges or Rosemary Yam Chips
Classic Slaw with Minted English Peas
Pickled Vegetable Tartar Sauce
Cured Lemon

Dessert
Lemon Tart with Orange Chantilly Cream & Blueberry Compote

Spanish Theme Dinner @ The Locus

Starter
Garlic & Bread Soup with Manchego Cheese

Main
Seafood & Chorizo Paella (Local Mussels, Black Tiger Prawns, Baja Scallops with Ground Chorizo), Roasted Peppers, Corn, Gem Tomatoes, Saffron Arborio Rice and Sundried Tomato Pesto Crostini

Desserts
Traditional Spanish Flan with Orange Caramel & Crushed Candied Pecans

Seafood Ciopinni & Maple Candied Bacon Skewers 

Starter
Maple-Candied Bacon Skewers over a warm Baby Red Kale Salad with a Bourbon-Fig Vinaigrette

Main
Seafood Ciopinno: Saltspring Island Mussels, Pacific Lingcod, BC Spot Prawns, Sockeye Salmon

Dessert
Bananas Foster Bread Pudding, Salted Caramel, Crème Anglaise, Vanilla Ice Cream

Moroccan Theme Menu

Starter
Goat’s Cheese Phyllo Bastilla with Wilted Spinach, Harissa Sauce & Grilled Lemon

Main
Braised Lamb Shank with Espresso-Cumin Gravy over a bed of Citrus-infused Cous Cous with Dried Fruits, Mint & Pine Nuts served with Roasted Baby Fennel, Colored Heirloom Carrots & Pattipan Squashes

Dessert
Warm Date Custard with Honey-Orange Compote & Toasted Shaved Almonds

Seafood Dinner

Starter Course:
Pan-Fried Breaded Fanny Bay BC Oysters, Garlic-Saffron Aioli, Savoy Cabbage Chiffonade, Heirloom Carrot Strips & Crispy Shrimp Rinds

Main Course:
Delicately-Smoked Maple-Glazed Black Cod, Deep-Fried BC Spot Prawns with a Tobiko-Fried Caper Relish, Red Beet-Balsamic Puree with Sea Salt Yam Crisps

Dessert Course:
Lemon Tart slice with Pate Sucre crust, Molasses cookie crumbs & Cranberry-Cape Berry Compote with Sprigs of Lemon Balm

Sunday Jan. 4th

STARTER
Curried Foraged Mushroom Puff Dough Tart with Mirin dressed Arugula

MAIN
Thai Lemongrass & Tomato Braised Lamb Shank with Parsnip & Heirloom Carrot Noodles, Star Anise, Pickled Red Onions & Micro Herbs.

DESSERT
Green Tea Matcha Cake, Coconut Butter Cream & Goji Berry Sorbet

Sunday Jan. 11th

VEGETARIAN 3 COURSE DINNER

STARTER
Harvest Salad of Baby Red Kale, Picked Frisee, Arugula, Pickled Beets, Pickled Red Onions, Heirloom Carrot Ribbons, Roasted Yams, Pomegranates, Candied Maple Pecans with an Apple Vinaigrette

MAIN
Vegetarian Lasagne – Grilled Eggplant, Zucchini, Roasted Bell Peppers, Portobella Mushrooms, Fennel stacked and layered in a classic Pomodoro tomato sauce with fresh Basil, Mozzarella, Grana Padano and Extra Virgin Olive Oil

DESSERT
Winter-spiced Carrot cake with Cardamom Cream Cheese Icing & house Goji Berry Sorbet

Sunday, January 18th

Classic Roasted Country Ham Dinner ($26 pp)

Starter:

A light milk-based Root Vegetable Soup of carrots, potatoes, parsnips, turnips and onions infused with Ginger garnished with a lemon-dill creme fraiche

Main:

Black Cherry-Ginger glazed Smoked Ham with Hot English Mustard, Gruyere-Caramelized Onion Scallopped German Butter Potatoes & Roasted Winter Vegetables

Dessert:

Apple crumble a la mode with salted caramel sauce

Sunday, January 25th

SEAFOOD NIGHT $28/PP

STARTER
Warm Local Mussel salad over wilted Arugula, baby red kale and red chard in a white wine, lemon
and garlic broth served with Pistachio Gremolata

MAIN
Cornmeal-crusted Snapper fillet with Cajun whole spot prawns over a warm potato salad,
Asparagus-caper aioli, Fingerling crisps, charred broccolinni & daikon microgreens

DESSERT
Orange-Lemon Tart slice, Vanilla chantilly & fresh seasonal fruit

Sunday, February 1st

WESTERN CANADIAN GAME  $27/PP

STARTER
Succotash of sweet corn, Winter-spiced Venison sausage lardons, baby red kale leaves, smoked pine nuts and Fennel creme fraiche

MAIN
Alberta raised grass-fed Bison Chuck Flat Roast – slow cooked sous vie for 18 hours then roasted a la minute with a natural jus, horseradish-Rosemary German Butter potato puree, wilted red chard leaf and sauteed birch syrup-glazed baby heirloom carrots and English peas

DESSERT
White wine-poached Pear Brioche bread pudding a la mode with a warm Ginger Dulce de leche sauce

Sunday, February 15th

Prix Fixe 3 Course Menu $29/PP

STARTER
Chilled Atlantic Lobster Salad with Apple, Fennel and Lemon Citronette

MAIN
Italian Porchetta Roast: Slow-Roasted BC Pork Belly rolled and wrapped with Prosciutto and basil pesto carved to order and served over a nest of spaghettini pasta tossed in extra virgin olive oil, lemon, Grana Padano, pattipan squashes and cherry tomatoes

DESSERT
Lemon Curd and Balsamic-marinated strawberry parfait with lady finger-espresso Gremolata and fresh lemon balm leaves

Sunday, February 22th

Prix Fixe 3 Course Menu $29/PP

STARTER
Pernod Lobster & Dill Bisque – A light cream puree of tomatoes, shallots and garlic with shredded lobster tail and fresh dill

MAIN
Honey-soy glazed Sablefish over miso yellow lentil puree with baby bok choy, wild mushrooms, pickled red onions and won ton crisps

DESSERT
“In the moment” dessert offerings from the chef – ask your server for details

Sunday, March 1st

Prix Fixe 3 Course Menu $29/PP

STARTER
Grilled Chèvre with balsamic strawberries on toast points finished with Extra-virgin olive oil, fresh black pepper and garnished with micros greens

MAIN
Espresso marinated venison loin crusted with dark cocoa.
Fresh Thyme and Lemon Spaetzle
Swiss Chard and sautéed spinach and chestnut.
Splashed with a sour Cherry coulis and finished with Mocha Demi.
Garnished with spiced hazelnuts and microherbs

DESSERT
Blueberry Cornmeal Cobbler
Garnished with Chantilly and candied orange zest.

All dinners include dessert. Only $5/glass of house wine every Sunday after 5pm.