APPETIZERS

Market fresh Soup

Nova Scotia Lobster Bisque with a Colombo "Mellow Yellow" Spice Froth

Tarte à l’Oignon, (Onion and Bacon Pie)

Winter Greens and Asian Pear tossed with Roasted Hazelnut Oil Dressing

Caesar Salad, invented by Caesar Cardini in Tijuana, Mex 1924.

Escargots with Garlic Parsley Herb Sauce

Mussels Mariniere - Steamed in White Wine and Shallot Broth

Mussels Louisiana - Creole Style with Tomato & Chili Lime

Grilled Quail Salad with Portabellini Mushrooms Gratin and Crazy Herb

Mache Lettuce seasoned with Black Truffle Oil

Ceviche - Marinated Scallops and Surf Clams

with a Ginger and Pineapple Salsa, Sesame Seaweed Vinaigrette

Provence Warm Goats Cheese and fresh Thyme Salad

Potatoes and Basil Pesto Fougasse Bread, Tzatziki accent

Pacifico - 'Drunken' Dungeness Crab in an Cilantro Absolute Citron Vodka

Papaya, Avocado and a Tomato Relish -Curried Tobiko Aioli

QUEBEC DUCK FOIE GRAS

Rillette of Duck and Foie Gras Terrine, White Apple Cake and Beet Juice

Duck Foie Gras Crème Brûlee served with

Mache Lettuce seasoned with Black Truffle Oil

Simply Pan Seared with an allspice French toast

Black Salsifi, Raisins and Pears, Pomegranate Port Sauce

OYSTER BAR

6 Effingham, Baynes Sound, BC - Vibrant, briny with a smooth finish

6 Stellar Bay, Gorge Harbor, BC- Deep cupped, clean salty flavour

6 Beau Soleil, New Brunswick- Fluted shell, mildly briny flavour

Marina Oyster Tasting

9 oysters (3 of each kind)

Sea Side Platter

to share with 2 or more

2 of each of the following - Dungeness Crab Legs

Tiger Prawns, Surf Clams, Citrus Green lip Mussels,

Big Blue Ocean Platter

to share with 4 or more, double of the above

if you like, add a (Shell-off) 3 Ounces Atlantic Lobster Tail

ENTREES

PASTA

Tagliatelle with Fresh Tomatoes, Garlic, Basil and Parmesan

Crab Ravioli with Smoked Salmon Gratin

Wild Mushroom Raviolis with Braised Duck Leg and Herb Jus

PACIFIC SEAFOOD

Bell Pepper Barcelona stuffed with Sablefish and

Garlic Mashed Potato 'Brandade', Cucumber Gazpacho

Pacific Seafood Medley- Sauteed Scallops, Tiger Prawns & Salmon

with a Pineapple Curry Zucchini Chutney and Lobster Jus

Wild BC Salmon baked in a Potato Crust

served with an Okanagan Valley Pinot Noir Reduction

The following, your Choice of Accompaniments

Pomme Frites - Gnocchi du Jour - Tagliatelle Pasta

Parsley Potatoes - Red Rice - Cranberry-mint Couscous

ROTISSERIE

Half Roast Chicken with a Green Olive Tapenade Jus

Braised Duck Leg Confit with Orange and Szechwan Pepper Jus

Leg of Lamb with Lemon and Mint Jus

THE GRILL

Hawaiian Big Eye Tuna with Roasted Lemon-Basil and Balsamic Glaze

Calves Liver with Garlic, Parsley & Herb Sauce

Venison Flank Steak with Yellow Chanterelles Sauce

Elk Rib-eye Steak with Zinfandel Glaze and Horseradish Crème Brulee

Veal Chop with Vancouver Island Morel Mushroom Sauce

Beef Tenderloin with a Menage a Trois of Peppercorn Sauce

Surf & Turf -add 4 Black Tiger Prawns

add (shell-off) 3 ounces Dungeness Crab

add (shell-off) 3 ounces Atlantic Lobster Tail

Come and visit our Chef’s Wonderful Pastry Display

$7.50

Double Chocolate Suicide

Tiramisu Torte

Valrhona Truffle Chocolate Cake

Hot Apple Tart with a Caramel Calvados Sauce

Nova Scotia Ginger Cake with an old fashioned warm Lemon Sauce

Basmati Rice Pudding with Medjool Dates and Almonds

Classic Crème Caramel

Chocolate Hazelnut Cream Cake

Grand Marnier Crème Brulee

New York Style Cheese Cake

Profiteroles Duet with Vanilla & Chocolate Ice Cream, Chocolate Sauce

Citron 1989 - Iced Lemon Soufflé with Hazelnuts Meringue

Our Selection of Gelatos and Sorbets

The Cheese Selection - price per ounce - Please ask your server

For parties of 8 or more, we reserve the right

to add 17 % Gratuities to your pre-tax bill.