Tapenade Crostini 6
Provençal olive puree, olive oil crostini

Feature Soup 8
Daily soup inspired by the season and whimsy of the Tapenade Bistro kitchen

Fraser Valley Duck Confit 12.5
Crispy duck leg, butternut squash gnocchi, brussel sprouts, roasted mushrooms, chévre, maple brown butter, fried sage, duck jus

Harvest Salad 10
Artisan baby lettuces, Gruyere, crispy ham, cucumber, sun dried apricots, Agassiz hazelnuts, red wine vinaigrette

“Fish and Chips” 12  
Crispy pacific cod, smoked paprika potato chips, lemon marmalade, fennel slaw, rouille, Chef’s tartare sauce

House Made Charcuterie  One 10 Three 27
All charcuterie served with assorted pickles.

Duck Rillette 
Grainy mustard, lemon thyme marmalade

Chicken Liver Parfait
Salsa verde, bacon red pepper jame

Pâté de Campagne 
Cognac Dijon mustard, apricot compote

Duo of Dungeness Crab 15  

Lemon avocado mousse, tomato, green bean, red pepper relish, “Louie” dressing, frisee

Beef Striploin Carpaccio 12
Parmigiano-Reggiano, capers, rocket, white truffle aioli, balsamic, tomato, mushroom chips

Beet Salad 11
Marinated teen beets, chickpea puree, chévre, horseradish cream, beet vinaigrette

Romaine Heart Salad 9.5
Parmigiano-Reggiano, garlic confit and anchovy crouton, “Caesar dressing”

Salt Spring Island MusselsAP12 MC20

Choice of three styles, main course served
with pommes frites and aioli

Provençal 
Capers, olives, tomato, Provençal 
sauvignon blanc broth

Biere
Double smoked bacon, garlic, grape             tomato, pale ale broth

Pernod
Creamy Pernod pinot gris broth Saffron,         fennel, shallots, chives