A mix of Growing up country Farms greens & baby lettuces from the Amusé gardens, local radishes, poached quail eggs, & organic raspberry mimosa vinaigrette
Vichyssoise d'eté 7.00
Chilled seasonal cream soup
HORS D'OEUVRES
Cortez Island Oysters 2.00
Raw or fire roasted
Assiette De Charcuterie 10.00
Selection of house made charcuterie items
Artisan Cheese Trio 12.00
Little Qualicum Fromage Frais roasted garlic spread, traditional raclette, & Hilary's fine cheese with fresh bread & house made crackers
ENTREE
Pan Seared Wild Sockeye Salmon 25.00
With organic quinoa pilaf, tomato & shallot salad & red wine sorrel jus lie
Tranche d' Agneau 24.00
Hazelnut encrusted pan seared escalope of Quist Farm's lamb, preserved lemon, rhubarb & mint jus, leek & pomme de terre dauphinoise