Bouillabaisse 28  
Provençal seafood stew, fresh fish, prawns, diver scallops, Salt Spring Island mussels, clams, shellfish and tomato broth, rouille

Prawns Provençal 26  
Sautéed prawns, crispy gnocchi, buttered peas and pearl onion, Provençal pan sauce

Lois Lake Steelhead   25

Pan seared, herbed pommes puree, red cabbage agro dolce, beurre rouge

Line Caught Albacore Tuna 26  
Seared rare, carrot puree, eggplant caponata, cauliflower, hazelnut red pepper romesco, salsa verde

Brooks Peninsula Ling Cod   26   
Olive herb crusted, saffron cous cous, butter braised vegetables, pork belly, mushroom sherry consommé

Linguine “Puntanesca” AP 12 MC 20  
Line caught albacore tuna confit, kalamata olives, capers, scallion, Chef’s spicy tomato sauce

Lamb Cheeks 25
Slow cooked, saffron cous cous, eggplant caponata, cauliflower, salsa verde, rosemary garlic jus

Fraser Valley Duck Breast 26
Crisped skin, Yukon gold potato pavé, red cabbage agro dolce, carrot puree, orange gastrique

Cornish Game Hen “Coq Au Vin” 26
Red wine marinated breast, bacon wrapped leg, grainy mustard spaetzle, brussel sprouts, mushrooms, pearl onions, hen jus

Beef Short Rib 27
Long braised, herbed pommes puree, glazed peas and carrots, Bordeaux and juniper berry jus

Cassoulet   26

Traditional south of France meat and bean casserole, confit duck leg, slow cooked pork shoulder and belly, puffed rind, great northern white bean and bacon ragout, herbed crumbs

Linguine “Boscaiola" AP 12 MC 20
Ground AAA Canadian striploin, mushroom and root vegetable sofrito, Parmigiano-Reggiano, Cognac and truffle cream