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Caesar at the Edge, Sun dried tomatoes, garlic croutons, shaved parmesan
Light seasonal greens, a visually pleasing array of roma tomatoes, peppers enlivened with olive oil, balsamic, sesame oil, and garlic dressing
Served with black fig mousse, deep fried parsley, roasted garlic, spicy cranberry sauce, mango chutney, and salad garnish
Roasted black garlic tiger prawns, scallops, oven baked with swiss grayere and mango slice
Sauteed in garlic, baked with basil pesto and a sprinkle of parmesan
Black Tiger Prawns in a spicy garlic, cilantro ginger sambal sauce with cooling greens
Smoked salmon, greens, capers, onion, and horseradish
Pasta of the Day with assorted vegetables, Portabello mushroom, basil pesto, and cambozola cheese
Please ask your server
Ravioli in a chive pinot gris lime cream sauce with fresh parmesan, peppers, capers, and smoked BC salmon
A delicacy. Smooth, grilled, and in a light citrus bell pepper wine reduction, with capers and red onion
Grilled to perfection then baked and served with lime and herbs and topped with a feather light béarnaise. Never over cooked!
Tiger Prawns and succulent Scallops sautéed with fresh ginger, mango, Sambuca, garlic and cilantro
Boneless Fraser Valley chicken breast, breaded, and infused with pistachio camembert, sundried tomatoes, and a pesto vinaigrette
Marinated, grilled, and encrusted with Dijon mustard garlic crust, and seven herb essence
Farm raised fallow venison medallions with mushroom port demi glace
Prime centre cut pork loin with Chef’s Hunter Add Cambozola cheese mushroom sauce
Prime cut, AAA Alberta beef - grilled, and served with sage garlic butter and roasted red onion
A Lavish spectacle served on Platter for two. Grilled l.ocal Venison roasted with Shitake mushroom port sauce
A treat for all senses with venison medallion and mushroom port demiglace and filet of salmon with feather light Béarnaise
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