Dinner Menu

Dinner Menu

Appetizer

Soup of the day (ask your server for the selection)  10

 

Creamy seafood chowder  11

 

Aleppo and rosemary marinated olives, artichoke, baguette  10

 

Salad of mixed greens, feta, toasted almonds, cherries, beets

choice of balsamic or daily house vinaigrette  11.5, half salad  8.5

 

Caesar salad, shaved parmesan  11.5, half salad  8.5

 

Salad additions: add bacon  3.5, add grilled chicken  6, add grilled salmon  9.5

add vegetarian yam croquettes  6

 

Steamed mussels, Thai red curry, coconut milk, cilantro, baguette  18

 

Grilled Humboldt squid, chili, garlic, arugula, red pepper, whipped feta, almonds  18

 

Pan roasted brussels sprouts, local Tugwell honey, sherry, spiced pepitas  13

 

Entrées

Seafood linguine, pesto, cream, white wine, garlic, green beans,

spinach, shaved parmesan  21

 

Grilled marinated wild salmon, bean salad, roasted fingerling potatoes,

grilled leek, citrus vinaigrette, tarragon butter  23

 

Grilled beef tenderloin, buttermilk mashed potatoes, langos, duxelles, smoked onion butter,

sautéed vegetables, port jus  42

 

Jerk marinated roasted chicken breast, “dirty” rice, sautéed vegetables, citrus slaw, lime gastrique  30 

 

Seared local East Sooke trout, potato and scallion waffles, smoked trout mousse, sautéed vegetables,

 caper crème fraiche  32 

 

 

Chefs:

 Tyler Migneault

Jason Rossington