LOCUS VALENTINE’S WEEKEND MENU
*Please note we will also be offering our full dinner menu*
*We will be opening Monday February 14/ 10am- 11pm*
APPETIZER
Fanny Bay Oysters
In a crispy corn flour, fresh herb breading, pan seared in extra virgin olive oil, with diced shallot. Served with grilled Meyer lemon and a smoked paprika-honey saffron aioli.
~19~
VEGETARIAN
Grilled Cabbage Steaks
Thick cut cabbage wedges, jalapeno chimichurri lentils, and a maple mustard tahini drizzle. Served with roasted rosemary fingerling potatoes and balsamic hazelnut beets.
~25~
SEAFOOD
Fresh Lobster Seafood Risotto
Saffron infused Arborio rice, with wild sockeye salmon, pacific lingcod, clams, prawns, scallops, salt spring mussels, English peas, spinach, fennel and fresh herbs.
~38~
MAIN
New Zealand Te Mana Lamb Sirloin
Pan seared and butter basted, with a Stilton blue cheese Demi glacé, dauphinois potato, minted green pea purée and baby carrots
~36~
DESSERT FEATURE
Chocolate caramel mousse pie
~12~