3 Course

Sunday, February 17th, 2019

Starter Salad
Iceberg wedge, smoked bacon, tomato, Danish blue cheese, blue cheese dressing

Main  
Pork Roast Dinner – Roasted Fraser Valley pork loin, rosemary Dijon glaze, Gala apple sauce, natural pan gravy, roasted garlic-potato mash, seasonal vegetables

Dessert
“In the Moment” – ask your server.

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