Dinner Features / Wednesday June 3
COCKTAIL ~ BEER
COCKTAIL ~ Blackberry Whiskey Sour ~ Whiskey, Blackberry Liqueur, Lemon Juice, Simple Syrup, Egg Whites, Angostura Bitter, Fresh Mint ~11~
BEER ~ Hoyne Brewing ~ German Style Pilsner ~6~
Rotating Tap ~ Four Winds Brewing ~ Hazy Pale Ale ~
BREAD BASKET
Fresh baked sourdough, with roasted red pepper butter
~6~
SOUPS
~Coconut Carrot Ginger~
~Black Bean and Shrimp Chowder~
~12~
VEGETARIAN
~Portobello Mushroom Pasta~
Marinated portobella mushrooms, roasted and thinly sliced, sautéed with baby spinach, bell peppers and onions, in garlic and thyme olive oil. Served over rigatoni with freshly grated parmesan and garnished with flat leaf parsley
~24~
SEAFOOD
~Fisherman’s Platter~
Fresh Haida Gwaii halibut in a crispy beer batter, jumbo breaded black tiger prawns, and breaded oysters. Served with hand cut fries, summer slaw, remoulade and cocktail sauce.
~31~
MAIN
~Two Rivers Wild Boar Tagliatelle~
Slow braised pastured boar, smoked bacon, caramelized onions, wild mixed mushrooms, garden peas, spinach, and spring onions. Sauteed in a light cream and red wine demi glaze and served over tagliatelle pasta.
~28~
DESSERT FEATURE
Chocolate Banana and Dried Date Bread Pudding
~8~
DESSERTS
Pecan Pie Cheese Cake with Chantilly Whip
Fresh Blueberry-Lemon Crème Brûlée
Chocolate Molten Lava Cake with Vanilla Bean Ice Cream
~13~