Main Courses



Mary’s Organic Chicken in a Pot

ricotta dumplings, morel mushrooms, sunchokes, baby carrots with walnut & sage pesto – 28

Grilled Branzino with Lemon Caper Butter

rice medley, broccolini & fried parsley – 29

Steak Frites

10oz New York Strip served with au poivre, béarnaise or herb butter – 35

Salt Spring Mussels with Club Fries

white wine, garlic, lemon & herbs
1/2 Pound – 15 · Full Pound – 28

Cassoulet Toulousain

house-made duck confit, pork sausage, lamb & flageolet beans – 27

Local Root Vegetable Cakes with Truffled Creme Fraise

braised Belgium endive & red wine poached pears – 23

Bouillabaisse with Shrimp, Mussels, Scallops & Sea Bass

fennel, potatoes, leeks & rouille – 32