Tapenade Bistro - An urban bistro in the heart of the village

BRUNCH

Make your online Reservation with

downloadable menu

Morning Risers $6
Mimosa Champagne & OJ		Kirk Royale Champagne & Cassis
Pink Babydoll Champagne & Cranberry Juice		Limon Royale Champagne & Limoncello

Appetizers

Brunch

Tapenade Crostini 6
Provençal olive puree, olive oil and sea salt crostini

Eggs Benedict 11
Free range eggs, cured ham, caramelized onions, filone baguette, hollandaise sauce, herbed potato hash, fruit salad

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

Smoked Salmon Benedict 12
Free range eggs, smoked wild sockeye salmon,
filone baguette, hollandaise sauce, herbed potato hash, fruit salad

Fraser Valley Duck Confit 12
Crispy leg, red beet tartare, herbed goat cheese, baby frisee, Tapenade herb garden puree, sherry vinegar caramel

Dungeness Crab Benedict 16
Free range eggs, lump crab meat, filone baguette, hollandaise sauce, herbed potato hash, fruit salad

Harvest Salad 9.5
Artisan baby lettuces, Gruyere, pickled cucumber, dried apricot, red pepper relish, crispy ham, toasted almonds, aged sherry vinaigrette

Florentine Benedict 12
Free range eggs, creamy garlic spinach, filone baguette, hollandaise sauce, herbed potato hash, fruit salad

“Fish and Chips” 11
Crispy halibut cheeks, chickpea “frites”, fennel carrot slaw, Chef’s tartare sauce

Bacon and Gruyere Frittata 12
Open faced omelet, double smoked bacon, caramelized onion, grape tomato, gruyere cheese, herbed potato hash, fruit salad

Beef Striploin Carpaccio 11
Parmigiano-Reggiano, capers, roquette, lemon truffle aioli, balsamic reduction, extra virgin olive oil

Mushroom and Goat Cheese Frittata 11
Open faced omelet, mushrooms, caramelized onion, goat cheese, herbed potato hash, fruit salad

Beet Salad 10
Marinated teen beets, chickpea puree, chévre, horseradish cream, beet vinaigrette

Nicoise Salad 16
Seared albacore tuna, Yukon gold potato salad, olives, capers, 6 minute eggs, haricot vert, grape tomato, tapenade vinaigrette

Romaine Heart Salad 9
Parmigiano-Reggiano, garlic confit and anchovy crouton, “Caesar dressing”

Pink Shrimp and Spinach Crepe 13
Pink shrimp, spinach, béchamel, artisan baby lettuces,
light tomato cream

“Insalata Caprese” 11
Vine ripened tomato, hand pulled mozzarella, basil, filone croutons, extra virgin olive oil,
crema di balsamico

Mushroom and Arugula Crepe 12
Mixed mushrooms, baby arugula, béchamel, artisan baby lettuces, Parmigiano-Reggiano,
confit garlic cream

The “Marseille” Sandwich 12
Hand peeled shrimp, fennel, radish sprouts, filone baguette, organic field greens or pommes frites

House Made Charcuterie
one choice 9 three choices 25

All charcuterie served with cornichons, filone baguette, olive oil and sea salt crostin

Duck Rillette
Traditional shredded duck pate, grainy mustard, saffron cucumber, rhubarb vanilla confiture

Chicken Liver Parfait
Bruleed parfait, Port onion jam, pickled pink onion

Pate de Campagne
Country style terrine, apricot thyme compote, Cognac Dijon mustard

The “Provence” Sandwich 10
Cured ham, honey ham, gruyere, young arugula, caramelized onion, tomato confiture, filone baguette, organic field greens or pommes frites

Prawn Romaine Salad 14
Sautéed tiger prawns, romaine heart, Parmigiano-Reggiano, garlic confit and anchovy crouton, “Caesar” dressing

“Steak, Fries and Salad” 20
Pan seared 6oz flat iron, chick pea “frites”, iceberg
lettuce, Chef’s blue cheese dressing,
Marchand de Vin sauce

Bouillabaisse 19
Provençal fish stew, fresh fish, tiger prawns, scallop, mussels, clams, shellfish and tomato broth, rouille

Salt Spring Island Mussels
AP 11 MC 20

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

Provencal
Capers, olives, tomato, Provencal sauvignon blanc broth

Piggy
Double smoked bacon, garlic, grape tomato, light tomato cream, rouille

Breton
Fennel, shallots, chives, creamy Pernod
pinot gris broth

Please do not hesitate to specify special dietary requirements or if you require an item simply prepared.