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Menus and Dining

Our menu features local, seasonal, and organic cuisine with a focus on seafood  

Scroll down to see a snapshot of our ever-changing menu 

menu selection disclaimer 300x119 Menus and Dining

 A la Carte menu 

~~~~~~ 1st Course ~~~~~~

Eucalyptus Crab Consommé

Crab and scallop ravioli, carrot, chervil
2009 Sassi (Ortega and Pinot Gris), Venturi-Schulze, Cowichan Valley, BC


Belgian & Curly Endive Salad

Fruit sage, maple & apple cider dressing, pumpkin seeds, pink apple

2011 Riesling, Kettle Valley, Naramata Bench, BC


Kusshi Oysters

Served raw on the half shell with frozen cucumber juice

2009 Karma Brut, Saltspring Island Vineyards, BC

~~~~~~ 2nd Course ~~~~~~

 Clams with Seaweeds

Pickled potatoes, Sooke Harbour House sausage, sake, wild herbs

2012 Sauvignon Blanc, Blue Mountain, Okanagan Falls, BC


Tuna Carpaccio & Smoked Tuna

Chewy carrots and beets, fingerling potato chips, pea shoots, chili oil

2012 Vaila (pinot noir rosé), Le Vieux Pin, Black Sage Bench, BC


Duck Confit & Mousse

Fermented kohlrabi, spiced puffed barley cracker,

apple and tuberous nasturtium butter, pickled aged cheddar

2011 Pinot Noir, La Frenz, Naramata Bench, BC

 ~~~~~~ Main Course ~~~~~~ 

Roasted Rock Sole

Saanich lentils, eucalyptus and parsnip sauce,

fennel pollen potato, shaved fennel, yellow foot mushrooms

2011 Pinot Gris, Burrowing Owl, Black Sage Bench, BC


Grilled Elk Leg

Steel cut oats, carrots, swiss chard, apple,

onion ash, pickled red cabbage, parsley root sauce, leek oil

2011 Marechal Foch, Starling Lane, Saanich Peninsula, Vancouver Island, BC


Fennel Frond Gnudi

Apple, grand fir sauce, endive, walnuts, chickweed, puffed wild rice

2011 Gamay Noir, Robin Ridge, Similkameen Valley, BC


Whole Sooke Dungeness Crab

Served hot or cold in the shell with a lemon-geranium, garlic butter

2011 Chardonnay, Robin Ridge, Similkameen Valley, B.C


Chef Oliver Kienast

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