| Cheese and Smoked Sockeye Salmon Board – for two Vancouver Island Little Qualicum Cheeses (Caraway, Hot and Tipsy Jill, Gruyere and Blue Claire) and West Coast Smoked Sockeye Salmon with Tapenade and fresh baked bread |
22 |
| Halibut, Sockeye Salmon, Jumbo Red Shrimp, edamame beans, cherry tomatoes and fresh spinach simmered in red coconut curry, on udon noodles |
23 |
| Cedar Plank Roasted Wild Sockeye Salmon Filet, ale bbq glaze, on rice pilaf with sides of crisp Caesar salad and fresh baked bread | 25 |
| Grilled (rare) Ahi Tuna Filet, peppercorn brandy sauce, on whipped Yukon gold potatoes and assorted fresh vegetables | 24 |
| Blackened Halibut Filet, topped with mango salsa, on rice pilaf and assorted fresh vegetables | 26 |
| Cioppino – Snapper, Little neck Clams, Jumbo Shrimp, Salt Spring Island Mussels, Pacific Halibut and Wild Sockeye Salmon simmered in vegetable fennel tomato broth, served with fresh, house baked bread |
26 |
| Macaroni, simmered in cheese sauce, with a parmesan cheese crust, served with a side of fresh baked bread |
17 |
| Steak, Mushroom and Guinness Pot Pie served with crisp Caesar salad |
17.5 |
| Slow Roasted Angus Baron of Beef, Yorkshire pudding, pan gravy, smashed Yukon gold potatoes and a selection of fresh vegetables | 22 |
| Grilled New York Steak, blue cheese and walnut glaze, on whipped Yukon gold potatoes and roasted vegetables | 27 |
| DESSERTS — Cheesecake Trio with fresh whipped cream |
7 |
| Warmed Ginger Caramel Spice Cake |
7 |
