A long time Chef Rod Butters’ signature soup
Roasted dungeness crab soup, milk froth
Baby gem lettuce, parmesan snow, puff pastry cheese straw
Toasted chevre, mushroom tapenade, cured cucumbers, red onion powder, basil crunch, red pepper sauce
Craft beer, housemade chorizo, peas, garlic bread / Add frites $6
Eye of round, pickled mushrooms, radishes, horseradish aioli, parmesan and black pepper crostinis
Chicken confit, cheese curds, chicken gravy
SaltSpring Kitchen Co. raspberry habanero spread, nut & seed streusel, J$ snap bread
Bonnie’s garden vegetables, lentil wafers
Bison salami, Illichmann’s ham, housemade terrine, smoked salmon spread, roasted garlic & chive chevre, poached prawns, pickles, spiced nuts, crostinis, baguette
36 hour fermented dough, chickpea & hemp hummus, parsley & arugula pistou
Spinach flan, potato and pancetta salad, browned maple butter
Chickpea & cauliflower salad, romesco silky tofu sauce
Qualicum blue cheese, duck fat layered potatoes, vegetables, crackling
Choice of: 7 oz flatiron $33 / 10 oz dry aged ribeye $42
Think steak sandwich or the ultimate burger!
Grilled beef tenderloin, foie gras butter, smoked dry cured bacon, onion jam, on a brioche bun, smoked paprika chips, crab aioli, roasted mushrooms, chicharrones
Lamb shoulder, tenderloin, pea barley risotto, minted pea pesto
Housemade pan fried gnocchi, fire roasted tomato sauce, smoked Carmelis goat feta
Gluten free spaghettini, duck and cherry bolognese, cinnamon smoked duck breast
Prawn, scallop & nettle ravioli, pan seared smoked salmon, greens, celery juice, celery root cream
Tomato relish, mayo, Okanagan Grocery potato bun, baked fries with blackberry ketchup
House ground beef chuck & brisket $15
BBQ rubbed Sterling Springs chicken thigh $16
Mushroom, bean & vegetable $15
Crispy halibut cheeks $18
Farmstead cheddar 3 / Qualicum blue cheese 4 / Smit & Co truffle gouda 4 / Sunny’s gypsy bacon 3 / portobello mushrooms 3 / poutine 6 / Care Bakery gluten free bun 2
In addition to our regular menu, Chef James Hanna and Manager Melanie Kronbauer suggest these seasonally inspired dishes and beverage pairings.
$50 FOR 3 COURSES/ $75 WITH SUGGESTED WINE PAIRINGS
Cannellini beans, mirepoix, asparagus, kale pistou, chervil pastry
SUGGESTED WINE PAIRING: Pinot Noir, 2017, Joie Farm Winery – Naramata
or
Okanagan vinegar stewed strawberries and cherries, strawberry chips, puffed wild rice, walnuts, Pulse Kitchen almond chevre
SUGGESTED WINE PAIRING: Rose Pinot Noir ‘Vaila’, 2018, Le Vieux Pin – Oliver
INSPIRED FROM OUR FISHMONGERS AT CODFATHERS SEAFOOD
Sorghum crusted potato croquette, thyme roasted radish, Indigo Gem haskap berry salsa verde
SUGGESTED WINE PAIRING: Gamay Noir, 2018, Wild Goose Vineyards – Okanagan Falls
or
FROM THE BUTCHER BLOCK
Warm grilled onion salad with green goddess dressing, tarragon cream
SUGGESTED WINE PAIRING: Merlot, 2016, Anarchist Vineyards – Osoyoos
or
FROM THE PACIFIC OCEAN
Bonnie’s funky spinach, spring peas, rhubarb, crispy nori
SUGGESTED WINE PAIRING: Arneis, 2018, Moon Curser Vineyards – Osoyoos
PASTRY CHEF JASON WHITFIELD’S INSPIRED DESSERT OFFERINGS
Haskap sorbet, crispy berry textures
SUGGESTED WINE PAIRING: Okanagan Spirits Haskap Liqueur – Kelowna
or
Whipped cream cheese, poached cherries, lemon balm granita
SUGGESTED WINE PAIRING: Late Harvest Pinot Blanc, Hester Creek – Oliver
Double chocolate mashed potato almond brioche, raspberry sorbet, warm chocolate sauce, cocoa tuile
SaltSpring Kitchen Co. raspberry and habanero spread, nut & seed streusel, J$ herb snap bread
Sponge toffee, salted caramel ice cream
Blackberry compote, graham cracker crunch
Apricot curd, toasted almond
Stewed rhubarb, browned butter crumble
Crisp textures
– 3 years –