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Eat

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Menu items change frequently, we apologize for any discrepancies


—  SMALL PLATES  —

Fritters  |  10
curry chickpea fritters, coconut cauliflower puree, pickled onions, parsley

Mushrooms | 14
portabellas wrapped in prosciutto, arugula, blue cheese, sage-brown butter

Lamb Meatballs | 11
spice ground lamb, broiled goat cheese, pickled raisins, chili-mint pistou

Chef's Board | 20
meat + your choice of cheese, homemade pickles, fruit spreads, warm baguette

Oysters | 2.5
served raw on the halfshell with horseradish & mignonette

Veggies & Romesco Sauce | 9
roasted market vegetables, candied pumpkin seeds

Beets | 8
homemade boursin cheese, toasted pistachio, fresh basil, truffle honey
 

—  LARGE PLATES  —

Steak & Frites  | 28
8oz marinated BC flat iron, hand cut fries, lemon & pepper tossed arugula salad
Recommended Medium

The Burger | 17
6 oz of grass-fed beef, smoked cheddar, bacaro sauce, caramelized
onion jam, pickles, tomato, served on a brioche with salad or fries
Mushrooms | 2  Bacon | 3.5

Salad | 15                
green goddess caesar dressing, romaine, kale, shaved carrots & cucumbers, pickled onions, crispy capers, cashew, macadamia, crumbled goat cheese

Tagliatelle | 20
fennel sausage & garlic cream sauce, red peppers, grana padano

Mussels | 17
one pound of salt spring island mussels, Canadian maple syrup, white
wine, roasted fennel & peppers, grilled garlic baguette