Dinner

- Dinner Appetizers
- Sea Scallops & Bacon
  
  16
  
  Scallops, bacon lardon, & wildflower honey brown butter
- Duck Nachos
  
  15
  
  Confit duck leg, Monterey Jack cheese, roasted mushrooms, wonton chips, & wasabi edamame guacamole
- Miso Poutine
  
  12
  
  House cut fries, cheese curds, & miso gravy.
  Add Boar 3.5 Vegan option available.
- Cheese & Charcuterie
  
  17
  
  Chef's choice of cheese & charcuterie meat with selected condiments & warm crostini
- Phyllo Paillot de Chevre
  
  16
  
  Baked soft ripened goat's cheese in phyllo pastry, roasted hazelnut crunch roasted garlic jam, seasonal fruit, crostinis
- Romesco Prawns
  
  15
  
  Black tiger prawns, Catalina sauce, pine nuts, capers, heirloom tomatoes, grilled bread, roasted garlic butter
- Seasonal Vegetable Rostis
  
  12
  
  Fried vegetable-Yukon gold potato pancake, fresh summer fruit chutney, saffron aioli, balsamic reduction
- Crispy Brussels Sprouts
  
  12
  
  Toasted sunflower seeds, balsamic reduction, & 2 year aged Parmesan
- Daily Feature Soup
  
  9
  
  Ask your server about our daily soups
- Dinner Pastas
- Seafood Calamarata
  
  28
  
  Atlantic lobster, Chilean king crab, black tiger prawns, local mussels, Coho salmon, sundried tomatoes, charred artichokes, capers, snap peas, grilled endives, arugula, Calamarata pasta, lemon herb Provencale oil.
- Wild Mushroom Gnocchi
  
  24
  
  Pan seared Porcini mushroom ricotta gnocchi with wild and cultivated mushrooms, arugula, roasted red grape, basil mascarpone, roasted hazelnut crumble, 2 year aged Parmesan crunch
- Dinner Mains
- Beef Fillet Mignon
  
  31
  
  Pan-seared Alberta-raised beef tenderloin, roasted garlic potato puree, Bordelaise sauce & seasonal vegetables
- Haida Gwaii BC Halibut
  
  31
  
  Poached local halibut fillet, roasted hazelnut crumble, coconut-Chamomile nage, bok choy, sauteed asparagus spears, Arborio rice, French radishes, pickled vegetables
- Sockeye Salmon
  
  25
  
  Grilled local sockeye salmon, torched wildflower honey chestnut butter, spruce tip spatzle, wild mushrooms, black purple kale, English peas
- Grilled Halloumi Ratatouille
  
  19
  
  Grilled Cyprus halloumi skewer over chickpea ratatouille with grilled zucchini, blistered heirloom tomatoes, eggplant, bell peppers, fennel, spinach, arugula pesto, pine nuts
- Chilliwack BC Chicken Supreme
  
  24
  
  Locally raised grilled free range chicken breast, Kentucky bourbon glaze with local corn succotash with smoked bacon lardons, blistered heirloom tomatoes, grilled endives, sauteed broccolini
- Vegan Vindaloo Curry (V)
  
  18
  
  Yams, snap peas, bok choy, red bell pepper, carrot, spinach, spicy coconut Masala gravy, fresh summer fruit chutney, rice biryani with shredded red gold beet, English peas, cilantro, crispy papadum
- Dinner Salads
- Scallop & Spinach Salad
  
  18
  
  Sea scallops, spinach, wild mushrooms, charred balsamic onions, French radish, roasted hazelnut crunch, & burnt honey tarragon dressing
  Add chèvre 1.5
- Locus Caesar
  
  13
  
  Romaine hearts, croutons, Grana Padano & house Caesar dressing
  Add free range chicken 5 Add Smoked Bacon 3.5
- Duck Leg Salad
  
  17
  
  Whole confit Fraser Valley BC duck leg, chopped iceberg, heirloom tomatoes, celery, honey walnuts, Cambozola blue, Roquefort dressing
- Moroccan Salad
  
  14
  
  Marinated green & yellow chickpeas, sundried tomatoes, snap peas, charred artichokes, arugula, sunflower seeds, chevre, dried fruits, spicy apricot fig vinaigrette
- Locus Burgers
  
  Burgers are served with a blend of smoked cheddar and Monterrey Jack cheese on an Artisan bun with field tomato, red leaf lettuce, charred balsamic onions and tomato-raifort sauce and comes with house salad and roasted herb potatoes.
- BC Brisket Chuck Burger
  
  17
  
  BC raised 7 oz. beef patty with smoked cheddar
  *Add bacon 2 *Add Mushrooms 1
- Vegetarian Burger
  
  15
  
  House mushroom & roasted pepper patty with Monterrey Jack cheese.
  *Add Mushrooms 1