2.25oz PLANTATION PINEAPPLE RUM, RITTENHOUSE 100 PROOF RYE, DRY CURAÇAO, PINEAPPLE, LIME, CHILLI OIL

POCO LOCO

TERIYAKI VEGETABLES, JASMINE RICE & SPICY YOGURT. RED CABBAGE & CILANTRO.

TOFU SURF BOWL

FARMHOUSE CHICKEN WINGS

LIL SAM SALMON MEAL

ROMAINE ,CRISPY BACON & BRIOCHE CROUTONS. CRISPY CAPERS & LEMON

CAESAR SALAD

TEMPURA LINGCOD, HOUSE-CUT FRIES & TARTAR SAUCE. CABBAGE & KALE SLAW.

LINGCOD FISH & CHIPS

LOCALLY CAUGHT COLD & PEPPERSMOKED SALMON. SALT SPRING ISLAND MUSSEL ESCABECHE. CAPER & SHALLOT CREAM CHEESE. ROASTED ONION & ARTICHOKE CAPONATTA. CAULIFLOWER PICKLES & FOCACCIA CROSTINI.

TASTE OF THE SOUND

ORGANIC GREENS, CUCUMBER, GRAPE TOMATOES, RED PEPPERS, DATES, PUMPKIN SEEDS & FETA. APPLE CIDER VINAIGRETTE

SHELTER SALAD

CRISPY CHICKEN & FRIES

SEARED ALBACORE TUNA, CRISPY RICE CAKE & WASABI AOILI. SOY GINGER GLAZE, JALAPENO & CILANTRO.

SAKAMOTO TUNA TATAKI

1oz STOLI CUCUMBER VODKA, MINT, LIME, GINGER BEER

SHELTER MULE

HOUSE SMOKED SALMON & SURF CLAMS. SOCKEYE SALMON & LINCOD. MANILA CLAMS & GALLO MUSSELS. YUKON GOLD POTATO & DILL. GRILLED FOCACCIA.

MEARES ISLAND CHOWDER

HOUSE-CUT FRIES, WHITE TRUFFLE & PARMESAN. DIJON AIOLI.

TRUFFLE PARMESAN FRIES

GRILLED SALMON, KALE, QUINOA, RED APPLE, RAISINS, PUFFED RICE, WHITE CHEDDAR, ALMONDS

SALMON AND KALE BOWL

BUTTERMILK MARINATED CRISPY CHICKEN. SWISS CHEESE, HONEY MUSTARD CABBAGE & KALE SLAW, TOMATO & MAYO.

FARMHOUSE CHICKEN BURGER

CHIMICHURRI & BUTTER. HOUSE-CUT FRIES & DIJON AIOLI.

SALT SPRING ISLAND MUSSELS

TUCG CRUMBLE

HOUSE-MADE BEEF PATTY, CRISPY BACON, SMOKED CHEDDAR, LETTUCE, TOMATO, PICKLE & ONION, MAYO & RED PEPPER RELISH.

SHELTER BEEF BURGER

SALT CARAME POT DE CRÈME, ESPRESSO MOUSSE CAKE, CHOCOLATE TRUFFLE

CHOCOLATE TRIO

MILD CHEDDAR CHEESE & PARMESAN - ADD BACON /3

ZANDER THE GREAT MAC'N CHEESE

CLASSIC CAESAR

VEGGIES & DIP

HOUSE MADE LAVENDER HONEY, LEMON, CRANBERRY & SODA

JIMMY LAVENDER

2oz SHERINGHAM SEASIDE GIN, CHAMBORD, LEMON & ROSEMARY

SEASIDE SMASH

In a cocktail shaker, combine the Plantation Pineapple Rum, Rittenhouse Rye, Dry Curaçao, Pineapple Juice, and Fresh Lime Juice. Fill the shaker with ice.

Mix the Ingredients

Shake vigorously for about 15-20 seconds until well chilled.

Shake it Up

Strain the mixture into a chilled cocktail glass.

Prepare the Glass

Drizzle chili oil on top to taste for an added kick.

Add the Finishing Touch

Garnish with a wedge of pineapple and a few mint leaves.

Garnish

Plantation Pineapple Rum

Rittenhouse 100 Proof Rye

Dry Curaçao

Pineapple Juice

Fresh Lime Juice

Chili Oil

Pineapple Wedge (for garnish)

Mint Leaves (for garnish)

Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Let it simmer for 15-20 minutes or until all the water is absorbed. Fluff with a fork and set aside.

Cook the Rice

Drain the tofu and press it to remove excess moisture. Cut the tofu into cubes. In a pan, heat olive oil over medium heat. Add tofu cubes and cook until golden brown on all sides, about 10-15 minutes. Season with salt and pepper.

Prepare the Tofu

In the same pan, add a little more olive oil if needed. Sauté the red cabbage, carrots, bell pepper, and broccoli florets for about 5-7 minutes until they are tender but still crisp. Pour in the teriyaki sauce and stir well to coat the vegetables. Cook for an additional 2-3 minutes.

Stir-Fry the Vegetables

In a small bowl, mix the Greek yogurt with sriracha sauce, adjusting the amount to your desired level of spiciness.

Make the Spicy Yogurt

In serving bowls, layer jasmine rice, topped with the teriyaki vegetables and crispy tofu. Drizzle with spicy yogurt and garnish with fresh cilantro.

Assemble the Bowl

Firm tofu

Jasmine rice

Red cabbage

Carrots

Bell pepper

Broccoli florets

Teriyaki sauce

Greek yogurt

Sriracha sauce

Fresh cilantro

Olive oil

Salt

Pepper

Preheat your oven to 400°F (200°C). In a large bowl, combine chicken wings with olive oil, salt, black pepper, and garlic powder. Toss until wings are well coated.

Prepare the Chicken Wings

Place the wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, turning halfway through, until wings are crispy and cooked through.

Bake the Wings

Once the wings are done baking, remove from the oven and toss them in a bowl with the hot sauce until evenly coated.

Toss in Hot Sauce

In a medium bowl, combine blue cheese, sour cream, mayonnaise, lemon juice, garlic powder, salt, and black pepper. Mix until smooth and creamy.

Make the Dressing

Cut celery and carrots into sticks and arrange them on a platter. Serve the hot chicken wings with the blue cheese dressing and the vegetable sticks.

Serve with Vegetables

chicken wings

olive oil

salt

black pepper

garlic powder

hot sauce

blue cheese

sour cream

mayonnaise

lemon juice

celery sticks

carrot sticks

Preheat the oven to 375°F (190°C). Season the salmon filet with olive oil, lemon juice, salt, and black pepper. Place it on a baking sheet lined with parchment paper.

Prepare the Salmon

Bake the salmon in the preheated oven for about 15-20 minutes or until the fish flakes easily with a fork.

Bake the Salmon

While the salmon is baking, heat the cooked rice in a saucepan over low heat until warmed through.

Prepare the Rice

Wash and chop the cucumber, carrot, and bell pepper into bite-sized pieces.

Prepare the Veggies

Once the salmon is cooked, serve it on a plate alongside the warmed rice and raw veggies. Enjoy your LIL SAM SALMON MEAL!

Plate the Meal

Salmon filet

Cooked rice

Cucumber

Carrot

Lemon juice

Black pepper

Cook the bacon in a skillet over medium heat until crispy. Remove and let drain on paper towels. Once cool, crumble into small pieces.

Prepare the Bacon

Cut the brioche into small cubes and toast them in the same skillet until golden brown. Set aside.

Make the Croutons

In the same skillet, add the capers and fry them until crispy. Drain on paper towels.

Crispy Capers

In a bowl, whisk together olive oil, minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper until smooth.

Prepare the Dressing

In a large bowl, combine the romaine lettuce, crumbled bacon, brioche croutons, crispy capers, and Parmesan cheese. Drizzle with the dressing and toss until well coated.

Assemble the Salad

Romaine Lettuce

Bacon

Brioche Bread

Capers

Lemon Juice

Parmesan Cheese

Olive Oil

Garlic

Dijon Mustard

Worcestershire Sauce

Black Pepper

In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually add the cold sparkling water to create a smooth batter.

Make the Tempura Batter

Dip the lingcod fillets into the tempura batter, ensuring they are fully coated.

Coat the Fish

Cut the russet potatoes into thick fries and soak them in cold water for at least 30 minutes to remove excess starch.

Cut and Soak Potatoes

Heat vegetable oil in a deep fryer to 350°F (175°C). Fry the soaked potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

Fry the Potatoes

Using the same oil, carefully place the battered lingcod fillets into the hot oil. Fry until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.

Fry the Lingcod

In a small bowl, mix together the mayonnaise, dill pickles, capers, lemon juice, and fresh dill. Adjust seasoning with salt and pepper to taste.

Combine Ingredients

In a large bowl, combine shredded cabbage, shredded kale, grated carrot, apple cider vinegar, olive oil, salt, and pepper. Toss to combine and set aside.

Mix the Slaw

Lingcod fillets

All-purpose flour

Cornstarch

Baking powder

Cold sparkling water

Russet potatoes

Vegetable oil

Mayonnaise

Dill pickles, finely chopped

Capers, finely chopped

Fresh dill, chopped

Shredded cabbage

Shredded kale

Carrot, grated

Apple cider vinegar

In a pot, combine the mussels, white wine vinegar, olive oil, minced garlic, bay leaves, and red pepper flakes. Bring to a simmer and cook until mussels open, about 5 minutes. Remove from heat and let cool in the liquid.

Cook Mussels

In a bowl, combine cream cheese, capers, and shallots. Mix until well blended and smooth.

Mix Ingredients

In a pan, heat olive oil over medium heat. Add roasted onions and artichokes. Stir in balsamic vinegar and sugar, cooking until heated through.

In a pot, combine white vinegar, water, salt, and sugar. Bring to a boil. Pour over cauliflower florets in a jar and let sit for at least 1 hour to pickle.

Pickle Cauliflower

Slice focaccia bread into thin pieces and toast in the oven until golden and crispy.

Toast Focaccia

On a large platter, arrange the cold smoked salmon, mussel escabeche, cream cheese spread, caponata, and cauliflower pickles. Serve with toasted focaccia crostini.

Plate and Serve

cold smoked salmon

sea salt

Salt Spring Island mussels

white wine vinegar

garlic, minced

bay leaves

red pepper flakes

cream cheese

capers, drained

shallots, finely chopped

roasted onions, diced

artichoke hearts, chopped

balsamic vinegar

sugar

cauliflower florets

white vinegar

water

focaccia bread

In a large salad bowl, combine the organic mixed greens, diced cucumber, halved grape tomatoes, diced red bell pepper, chopped dates, pumpkin seeds, and crumbled feta cheese. Toss gently to mix.

Poco Loco

Tofu Surf Bowl

Farmhouse Chicken Wings

Lil Sam Salmon Meal

Caesar Salad

Lingcod Fish & Chips

Taste Of The Sound

Shelter Salad

Crispy Chicken & Fries

Sakamoto Tuna Tataki

Shelter Mule

Meares Island Chowder

Truffle Parmesan Fries

Salmon And Kale Bowl

Farmhouse Chicken Burger

Salt Spring Island Mussels

Tucg Crumble

Shelter Beef Burger

Chocolate Trio

Zander The Great Mac'n Cheese

Classic Caesar

Veggies & Dip

Jimmy Lavender

Seaside Smash