|12 oz. Certified Angus Dry Aged Rib Eye: 30 day dry aged rib eye steak, mushroom crusted, smashed potato fries, red wine glaze - 3|
|Crispy bacon & egg - 3|
|Mussels & Clams: Salt spring mussels, white wine, pork crackling, stecca croutons - 2+|
|Orange Glazed Lamb Ribs: Australian lamb, jalapeno pepper, candied orange glaze - 2|
J's comment > definitely peeled off the bone like ribs, and the description said as much, but I still prefer the regular frenched lamb.
|Fish Stew: Rock fish & steelhead, poached in a white wine fume, rouille - 2|
J's comment > really creamy, couldn't taste the fish flavour in the stew, but yes, there were pieces of fish in it.
|Lois Lake steelhead: Steelhead, sweet peas and corn, champagne sauce, grapefruit & warm dill potato salad - 2|
J's comment > FYI steelhead trout is similar to salmon in taste and texture
|Faux Lamb Tagine: Braised Yakima Valley lamb shoulder, parsnips, braised navy beans, water chestnuts, dried cherries served on gnocchi romaine - 2|
|Chicken Confit: Fraser Valley free run chicken, wilted kale, basil pistou, biscuit, consommé - 2|
|Hangar steak à la bourguignon braised okanagan beef, gratin potatoes, glazed vegetables - 2|
J's comment > FYI, the hangar 'steak' is not really a 'steak', it's braised, meaning it's not grilled, it's braised.
|Pork 2 Ways: Slow braised gelderman farm pork belly & roasted pork loin chop, espresso reduction, smashed fingerlings, eggplant relish - 2|
|Citrus Ceviche: BC lake trout, red bandit, mussels, clams, leche de tigre - 2|
J's comment > fish was a tad warmer than I would like
|Parsnip fries - 2|
|Bread and Butter - 2|
J's comment > bread was good and salted, but the butter is unsalted.
|Caramel popcorn ice cream - 2+|
|Sauvignon blanc, Roaring Twenties, Malborough, New Zealand (wine tap) - 2+|
|Malbec, Roaring Twenties, Mendoza, Arizona (wine tap) - 2+|
|Figetaboutit: Four Roses bourbon, lemon juice, amaretto, fig jam - 2|