3-COURSE FAMILY DINNER
Sunday, June 15th, 2019
Chef’s Seasonal Salad – Mixed greens, heirloom tomatoes, snap peas, radish, boiled free-range egg, wildflower honey-candied hazelnut crumble, house dressing
Pork Tenderloin – Rosemary-thyme roasted Fraser Valley pork tenderloin, red wine-Dijon pan sauce, organic fingerling potatoes, seasonal vegetables
“In the Moment” – Ask your server.
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