served with parmesan risotto, steamed broccolini & chive beurre blanc.

WILD COHO SALMON

AHI TUNA

roasted bone marrow, aged white cheddar mash, cabernet veal jus

RED WINE BRAISED BEEF SHORT RIB

MARGARET’S MAPLE SUGAR PIE

served with buttermilk mashed potatoes, steamed broccolini & brandy peppercorn sauce.

10oz ‘AAA’ NEW YORK

FONSECA 10 YEAR OLD

buttermilk mash, peas + carrots, natural pan jus

MOUNT LEHMAN ROASTED HALF CHICKEN

CRAB + SHRIMP CROQUETTES

WILD MUSHROOM, ASPARAGUS, CHEVRE FRITTATA

served with matchstick fries, seasonal vegetables & brandy peppercorn sauce.

7oz ‘AAA’ BEEF SIRLOIN

OBAN 14 YEAR OLD

pulled pork poutine, buttered green beans, apple cider reduction

MAPLE + MUSTARD CRUSTED PORK RACK

TRUFFLE MAC + CHEESE

14oz ‘AAA’ RIBEYE

3 cured meats + 3 local cheeses, crostini, spicy olives, pickles & house made mustard (priced per person, minimum 2 people)

ARTISAN MEAT + CHEESE BOARD

fanny bay oysters, fresh lemon, tartar sauce

PAN FRIED OYSTERS

2 poached eggs, canadian back bacon, toasted english muffin, hollandaise, organic greens

CLASSIC EGGS BENEDICT

hand-cut ‘aaa’ beef, roasted bone marrow, arugula salad, grilled focaccia

BEEF TARTARE + BONE MARROW

crisp greens, chickpeas, cucumber, tomato, black olives, feta, tomato, red onion, cous cous, avocado corn salsa

BLACKENED STEELHEAD TROUT

LOBSTER AND PRAWN RISOTTO

parmesan risotto, sautéed broccolini, lemon caper butter

CHEF ERIK’S VEAL PICCATA

JUMBO ONION RINGS

chorizo, mussels, fresh fish, prawns, spicy saffron risotto

WEST COAST SEAFOOD PAELLA

VANILLA CAKE WITH CHOCOLATE ICING

Preheat a skillet over medium heat. Season the salmon fillets with olive oil, salt, and black pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes. Flip and cook for another 3-4 minutes, or until cooked to your desired doneness.

Sear the Salmon

In a saucepan, heat the broth and keep it warm. In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté until translucent. Stir in the Arborio rice and cook for 2 minutes. Gradually add the warm broth, one ladle at a time, stirring continuously until absorbed. Repeat until the rice is creamy and al dente. Stir in the Parmesan cheese, salt, and pepper.

Prepare the Risotto

In a pot with a steamer basket, bring water to a boil. Add the broccolini and steam for 3-4 minutes until tender but still bright green. Season with salt to taste.

Steam the Broccolini

In a saucepan over medium heat, combine the white wine and minced shallots. Reduce until almost evaporated. Add the heavy cream and simmer for 2-3 minutes. Gradually whisk in the cold butter cubes until emulsified. Stir in the chives, and season with salt and pepper to taste.

Prepare the Beurre Blanc

Wild Coho Salmon fillets

Olive oil

Salt

Black pepper

Arborio rice

Chicken or vegetable broth

Onion, finely chopped

Garlic, minced

Parmesan cheese, grated

Butter

Broccolini

White wine

Shallots, minced

Heavy cream

Butter, cold and cubed

Chives, chopped

Heat the olive oil in a skillet over medium-high heat. Season the tuna steaks with salt and pepper, then coat with sesame seeds. Sear the tuna for about 1-2 minutes on each side for medium-rare. Remove from heat and let rest.

Sear the Tuna

In a saucepan, heat the broth and keep it warm. In another pan, melt butter and sauté the onions until translucent. Add garlic and Arborio rice, stirring for 2 minutes. Pour in the white wine, stirring until absorbed. Gradually add warm broth, one ladle at a time, stirring continuously until the rice is creamy and al dente. Stir in Parmesan cheese and season to taste.

Cook the Risotto

In a pot with a steamer basket, bring water to a boil. Add broccolini and steam for about 4-5 minutes until tender but still bright green. Drizzle with olive oil and season with salt.

Steam Broccolini

In a saucepan, combine white wine and shallots. Simmer until reduced by half. Slowly whisk in butter until emulsified. Stir in chopped chives and season with salt.

Make the Sauce

On a plate, arrange the Parmesan risotto, top with sliced Ahi tuna, and serve with steamed broccolini on the side. Drizzle chive beurre blanc over the tuna and risotto.

Serve

Ahi Tuna Steaks

Olive Oil

Black Pepper

Sesame Seeds

Arborio Rice

Chicken or Vegetable Broth

Parmesan Cheese, grated

White Wine

Preheat the oven to 325°F (160°C). Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the ribs on all sides until browned, 3-4 minutes per side. Remove and set aside.

Sear the Ribs

In the same pot, add the chopped onion, carrot, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and sauté for another minute.

Sauté the Vegetables

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a boil and cook for 5 minutes.

Deglaze with Wine

Return the short ribs to the pot. Add the beef stock, thyme, and bay leaves. Cover and transfer to the oven. Braise for 2.5 to 3 hours until the ribs are tender.

Braise the Ribs

While the beef is braising, preheat the oven to 450°F (230°C). Place the bone marrow bones on a baking sheet, season with salt and pepper, and roast for 15-20 minutes until golden and bubbling.

Prepare the Bones

Boil the peeled and chopped potatoes in salted water until tender, about 15-20 minutes. Drain well.

Cook the Potatoes

Return the potatoes to the pot, add butter and cream, and mash until smooth. Stir in the aged white cheddar cheese and season with salt and pepper.

Mash the Potatoes

In a saucepan, combine veal stock and red wine. Bring to a boil, reduce heat, and simmer until reduced by half, about 20 minutes. Whisk in butter and season with salt and pepper.

Make the Jus

beef short ribs

salt

black pepper

olive oil

onion, chopped

carrot, chopped

celery, chopped

garlic, minced

red wine (Cabernet Sauvignon)

beef stock

thyme, fresh

bay leaf

bone marrow bones

potatoes, peeled and chopped

butter

cream

aged white cheddar cheese, shredded

veal stock

Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie plate. Trim and crimp the edges as desired. Set aside.

Prepare the Pie Crust

In a mixing bowl, whisk together the maple syrup, brown sugar, heavy cream, egg yolks, vanilla extract, and a pinch of salt until well combined.

Make the Filling

Pour the filling into the prepared pie crust. Bake in the preheated oven for 45-50 minutes or until the filling is set and slightly jiggles in the center.

Pour and Bake

Allow the pie to cool at room temperature for at least 2 hours before slicing. Serve with whipped cream, if desired.

Cool and Serve

maple syrup

brown sugar

heavy cream

egg yolks

vanilla extract

Season the New York strip steak with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add the steak and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for a few minutes.

Cook the Steak

Peel and chop the potatoes, then boil them in salted water until tender (about 15-20 minutes). Drain and return to the pot. Add buttermilk, butter, salt, and black pepper. Mash until smooth and creamy.

Prepare Mashed Potatoes

In a pot with a steamer insert, bring water to a boil. Place the broccolini in the steamer, sprinkle with salt, and steam for about 5-7 minutes until tender-crisp. Drizzle with olive oil before serving.

In the same skillet used for the steak, add brandy and scrape up any browned bits. Add the beef broth and bring to a simmer. Stir in the heavy cream and black peppercorns, cooking until the sauce thickens slightly. Season with salt to taste.

New York Strip Steak

Potatoes

Buttermilk

Brandy

Heavy Cream

Black Peppercorns

Beef Broth

Refrigerate the bottle of Fonseca 10 Year Old Tawny Port for about 30 minutes before serving to enhance its flavors.

Chill the Port

Select appropriate port glasses or small wine glasses to serve the Tawny Port.

Prepare Glassware

Carefully pour the Fonseca 10 Year Old Tawny Port into the glasses, filling each about one-third full.

Pour the Port

Savor the complex flavors of the Tawny Port, taking time to appreciate its aroma and taste.

Enjoy

Fonseca 10 Year Old Tawny Port

Preheat the Oven

In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the chicken halves.

Prepare the Chicken

Place the chicken halves in a roasting pan, skin side up, and roast in the preheated oven for about 50-60 minutes, or until the internal temperature reaches 165°F (74°C).

Roast the Chicken

In a large pot, boil the chopped potatoes until tender, about 15-20 minutes. Drain well.

Return the drained potatoes to the pot. Add buttermilk, butter, salt, and black pepper. Mash until smooth and creamy.

In a saucepan, melt butter over medium heat. Add sliced carrots and cook for about 5 minutes. Then add frozen peas and continue cooking until heated through. Season with salt and pepper to taste.

Cook the Vegetables

After removing the chicken from the roasting pan, pour off excess fat, leaving about 2 tablespoons. Place the pan on the stovetop over medium heat. Add flour and whisk until golden, about 1 minute. Gradually whisk in chicken broth, scraping up any browned bits. Simmer until thickened, about 5 minutes. Season with salt and pepper.

Whole Chicken, halved

Fresh Rosemary, chopped

Potatoes, peeled and chopped

Frozen Peas

Carrots, sliced

Chicken Broth

Flour

Boil the diced potatoes in salted water until fork-tender, about 15 minutes. Drain and mash until smooth. Set aside to cool.

Prepare the Potatoes

In a skillet over medium heat, cook the shrimp until they turn pink, about 3-4 minutes. Remove from heat, chop into small pieces, and let cool.

Cook the Shrimp

In a large bowl, mix the cooled mashed potatoes, crab meat, chopped shrimp, beaten egg, green onions, salt, and black pepper until well combined.

Combine Ingredients

Shape the mixture into small patties or balls, about 2 inches in diameter. Roll each croquette in bread crumbs to coat evenly.

Form the Croquettes

Heat the oil in a deep frying pan over medium-high heat. Fry the croquettes in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Fry the Croquettes

crab meat

shrimp, peeled and deveined

potato, peeled and diced

egg, beaten

bread crumbs

green onion, finely chopped

oil for frying

In a large skillet, heat olive oil over medium heat. Add the wild mushrooms and asparagus and sauté for about 5-7 minutes until tender. Season with salt and pepper.

Prepare the Vegetables

In a bowl, whisk together the eggs, fresh herbs, and crumbled chevre. Pour the egg mixture over the sautéed vegetables in the skillet.

Mix the Eggs

Cook on medium-low heat until the edges begin to set, about 5-7 minutes. Then transfer the skillet to the oven and broil for an additional 3-5 minutes until the top is golden and set.

Cook the Frittata

Remove from the oven, let cool slightly, then slice into wedges and serve warm.

Slice and Serve

In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss to combine.

Wild Coho Salmon

Ahi Tuna

Red Wine Braised Beef Short Rib

Margaret’s Maple Sugar Pie

10oz ‘aaa’ New York

Fonseca 10 Year Old

Mount Lehman Roasted Half Chicken

Crab + Shrimp Croquettes

Wild Mushroom, Asparagus, Chevre Frittata

7oz ‘aaa’ Beef Sirloin

Oban 14 Year Old

Maple + Mustard Crusted Pork Rack

Truffle Mac + Cheese

14oz ‘aaa’ Ribeye

Artisan Meat + Cheese Board

Pan Fried Oysters

Classic Eggs Benedict

Beef Tartare + Bone Marrow

Blackened Steelhead Trout

Lobster And Prawn Risotto

Chef Erik’s Veal Piccata

Jumbo Onion Rings

West Coast Seafood Paella

Vanilla Cake With Chocolate Icing