Dinner Menu

Spring 2018

Appetizers

Daily Soup 12

Spinach Salad 13
spinach, arugula, strawberry, toasted almond, goat’s cheese, red onion, lemon vinaigrette

Oban Caesar Salad 13
romaine hearts, crostini, shaved parmesan, double smoked bacon, creamy roasted garlic dressing

Crab Cake 18
atlantic king crab, avocado, chili lime aioli

Bruschetta “Flatbread” 14
heirloom tomato, basil, onion, garlic, house-made focaccia, balsamic reduction

PEI Mussels 16
chipotle & tomato broth, peppers, green onion, garlic, cilantro

Mains

Chicken Supreme 29
sweet pea risotto, asparagus, crispy enoki mushroom, lemon oil

Beef Tenderloin 39
8oz beef tenderloin, sauteed green beans, Dauphinoise potato, demi-glace

Seafood Fettuccini 32
house made spinach pasta, scallops, shrimp, cherry tomato, onion, Baby Spinach, white wine sauce, parmesan

Grilled Cod 29
BC wild caught ling cod, orange scented jasmine rice, Thai red curry, grilled asparagus

Duck Confit 32
whipped sweet potato, sautéed green beans, bacon, red onion, sour cherry gastrique

Sweet Pea Risotto 25
parmesan, goats cheese snow peas, pea tendrils, crème fraiche, lemon oil

for two

Truffle Frites 9
Kennebec potato, asiago cheese, chives, truffle oil

Cheese Board for 2 26
locally sourced cheeses, chutney, candied pecans, fresh fruit, crostini

Executive Chef JESSE PRIOR
Served Daily 7-Days a Week 5:00 pm to 8:30 pm (Times may change based on the season)
Seasonal Menu Subject to Change. Prices exclude tax. Beverages and gratuities not included