Dinner Features / Sunday Apr. 27
COCKTAIL ~ BEER ~WINE
COCKTAIL ~ Red or White Sangria ~ Rum, Brandy, Peach Schnapps, Aliza, Wine, Orange Juice, Soda, Fresh Fruit ~11~
BEER ~ Strange Fellows Brewing ~ Talisman Pale Ale ~6~
WINE ~ Peller Estate ~ Cabernet Merlot or Sauvignon Blanc ~7~
ROTATING TAP ~ Twin Sails Brewing ~ Dat Juice ~ Citra Pale Ale ~
BREAD BASKET
Fresh baked sourdough, with roasted red pepper butter
~6~
~SOUPS~
~Tofu Vegetable with Chickpeas~
~Country Ham and Lentil with caraway~
~11~
VEGETARIAN
~Grilled Halloumi Skewers~
Chargrilled red bell peppers, onions, zucchini, eggplant, and Halloumi cheese skewers. Served on a bed of orzo, with marinated artichokes, olives, capers, and sun-dried tomatoes, sautéed in brown butter, with lemon and grana padano.
~24~
SEAFOOD
~Fresh Haida Gwaii Halibut~
Pan seared filet, basted with lime butter, served with charred lemon and warm corn salsa, fingerling potatoes, grilled asparagus, and locally sourced fresh market vegetables.
~32~
SUNDAY THREE COURSE FAMILY DINNER
APPETIZER
~Spring Salad~
Tricolor cherry tomatoes, romaine lettuce, cucumbers, red onions, fresh basil, crispy capers, croutons and pulled mozzarella. Tossed in fresh herb balsamic, extra virgin olive oil, and lemon.
MAIN
~Two Rivers Bison Meatloaf~
Pasture raised lean ground bison meatloaf, oven baked and served with a savoury caramelized onion and mushroom gravy, redskin mashed potatoes, baby carrots, and green beans amandine
DESSERT
~Please Ask Your Server ~
~33~
DESSERTS
Cranberry and Banana Bread Pudding à la mode
Blueberry Lemon Lavender Crème Brûlée
Caramelized Apple and Mixed Berry Crumble à la mode
Cherry Brandy Cheese Cake
~11~