DINNER MENU

 

STARTERS

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WARM HOME-MADE PUMPKIN SEED BREAD

GARNISHED WITH OUR FAMOUS SMOKED WILD SALMON AND HERB BUTTER ~ 3.50 EACH

DAILY SELECTION OF FRESHLY SHUCKED EAST AND WEST COAST OYSTERS

LOCAL HONEY, PEAR AND SHALLOT MIGNONETTE ~ MARKET PRICE

SALMON HOUSE SEAFOOD CHOWDER

MANHATTAN STYLE WITH FRESH HALIBUT, SOCKEYE SALMON AND SABLE FISH ~ 9.50

HOUSE CAESAR SALAD

PARMIGIANO TUILE, PORK BELLY LARDONS, CRISPY CAPERS & SALMON BUTTER CROSTINI ~ 14.00

BEEF TENDERLOIN CARPACCIO

BABY ARUGULA, SHAVED PARMIGIANO, CHIPOTLE PEPPER AIOLI & SEA SALTED GAUFRETTES ~ 18.00

APPETIZERS

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PAN SEARED SCALLOPS

CARROT PUREE, PORK BELLY LARDONS, ONION JAM AND MICRO GREENS ~ 7.50 EACH

TOGARASHI AHI TUNA TATAKI

ASIAN SLAW, WASABI AIOLI, SESAME SOY VINAIGRETTE ~ 18.00

BAYNES SOUND MANILA CLAMS OR SALT SPRING ISLAND MUSSELS

LIME COCONUT BROTH, CHORIZO SAUSAGE, GARLIC HERB BAGUETTE ~ 18.00

CHILI PRAWN SPRING ROLLS

FENNEL AND APPLE SLAW, AMBER HONEY PASSION FRUIT COULIS ~ 16.00

MAINS

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ALDER GRILLED WILD SOCKEYE SALMON

SCALLOP MOUSSE, GARLIC POMME PUREE, BABY VEGETABLES, CAPER DILL LOBSTER BUTTER SAUCE ~ 37.00

YUZU MISO SABLE FISH

SHISO LEMON ORZO, KABOCHA & SHISHITO PEPPER TEMPURA, SAUTEED BROCCOLINI, SALMON CAVIAR ~ 39.00

LOBSTER GNOCCHI

1 LB ATLANTIC LOBSTER, HOUSE MADE FENNEL GNOCCHI, TOSSED IN A BRANDY CREAM SAUCE, BABY ARUGULA, SHAVED PARMIGIANO ~ 45.00

WHOLE STEAMED DUNGENESS CRAB

HARISSA BUTTER GRILLED CORN, SAUTEED BROCCOLINI & ROASTED GARLIC BUTTER SAUCE ~ MARKET PRICE

STUFFED PORTOBELLO MUSHROOM

WILD MUSHROOM TARRAGON FRICASSEE, BLUE CHEESE & WALNUT CRUMB, ONION JAM ~ 27.00

HERB MARINATED WHITE STRIPE RACK OF LAMB

CARROT PUREE, CHIVE MASH, SAUTEED SWISS CHARD, ROASTED GOLDEN BEETS, DEMI-GLACE ~ 48.00

SEAFOOD TOWER — FOR TWO PEOPLE ~ $100.00

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CHILLED

DUNGENESS CRAB SALAD, CANDIED SALMON AND AHI TUNA TATAKI

KING CRAB SEAFOOD BOWL

MANILA CLAMS, SALT SPRING ISLAND MUSSELS AND PRAWNS IN A LIME COCONUT BROTH WITH ALDER GRILLED BAGUETTE

ALDER GRILLED

TWO LOBSTER TAILS AND SEA SCALLOPS
GRILLED ASPARAGUS AND BEURRE BLANC

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EXECUTIVE CHEF – JUSTIN YEE

Parties of 8 or more will be subject to a 15% gratuity.

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