with fresh chives and drizzled with basil infused olive oil.
with Fraser Valley beets and a spot of sour cream.
baby arugula, pesto, fresh mozzarella, Parmesan cheese and white truffle essence
with basil pesto, sun-dried tomatoes and drizzled with aged balsamic reduction. Served with grilled pita wedges.
tossed lightly in seasoned flour, flash-fried and served with a spicy marinara.
with rosemary-garlic aioli, capers, shaved Parmesan and crostinis.
steamed in coconut milk, green curry, limejuice and cilantro. Served with hand cut fries.
tossed with handmade local Chorizo sausage in a fresh tomato, basil and Chardonnay sauce. Served with hand cut fries.
baby arugula, cipollini onions, grapes, pine nuts and grilled flat iron steak tossed in a truffle vinaigrette and topped with shaved Parmesan.
with crisp romaine, a heavy smack of garlic, oven roasted croutons and parmesan cheese.
fresh mozzarella and vine ripened tomato dressed with basil, olive oil and balsamic reduction.
Mesclun greens, blueberries, strawberries, tomatoes, crumbled with goat cheese, toasted cashews and tossed in our raspberry vinaigrette.
with mussels, Dungeness crab and prawn tossed in a fresh tomato and vermouth rose sauce.
tossed with potato, roasted garlic, artichokes, arugula, sun-dried tomato, parmesan and peperoncino.
with a rich tomato meat sauce and melted handmade bocconcini.
with tiger prawns and handmade sausage tossed with chillis, lemon zest, tomato sauce and fresh basil.
with asparagus, sun-dried tomatoes, Caprine goat cheese, extra virgin olive oil and basil chionade.
Curried Butter Chicken with cashews, ginger, cilantro and madras. In a tomato yogurt sauce served with jasmine rice.
served with saffron risotto, grilled seasonal vegetables and braising reduction.
with a Cannellini bean and sausage Cassoulet, served with seasonal vegetables and a sour cherry reduction.
with Dungeness claw meat and citrus beurre blanc. Accompanied by a saffron risotto and poached asparagus.
Oven roasted Fraser Valley free-range chicken breast sharply marinated in Sambal Olek, garlic, fresh coriander, basil and limejuice. Served with roasted Yukon Gold potatoes, pan jus and grilled seasonal vegetables.
with a rich white truffle demi-glaze. Presented with potato Gruyere gratin and sauteed broccolini.
sauteed in a velvety smooth Italian Marsala sauce. Served with our garlic whipped mashed potatoes.
with wild raspberries and vanilla bean.
one of our old classics is back by popular demand. Blueberries and caramel in a warm bread pudding.
with a dollop of maple mascarpone and warm homemade caramel.
with a winterberry compote and blueberry coulis.
Choose and three of our desserts and allow us to platter them for a tableside treat.
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