Valentine’s Weekend 2022

Feature menu available after 4pm on February 11-14
Reservations strongly recommended

Oysters on the Half Shell (gf) (ocean wise) |19|
A half dozen fresh Kusshi oysters, shaved ice, mignonette, champagne pearls, sun-dried tomato and serrano hot sauce, freshly grated horseradish

Salt Spring Island Mussels (ocean wise) |24|
Fresh mussels, steamed in a mild green curry broth with garlic, ginger and white wine. Garnished with charred lime, Thai basil, and toasted baguette

Seafood Fettuccine (ocean wise) |32|
Tiger prawns, sautéed with fire roasted cherry tomatoes, lemon, dill – tarragon cream sauce, finished with steamed Salt Spring Island Mussels           

Pacific Striped Bass (ocean wise) |32|
Fresh Striped Bass, oven roasted with a chipotle peach glaze, candy cane beets and asparagus sauté. Vermicelli noodle salad with crisp slaw, red pepper, sunomono onions, cucumber and ginger-soy vinaigrette. Finished with stone fruit chutney

Valentines Wagyu Ribeye for Two Eleven-ounce hand cut (gf) |90|    
Wagyu from Subtilia Ranch in Princeton BC Wild mushrooms sautéed with fingerling potatoes, caramelized onions, wild arugula, grape tomatoes, blue cheese and toasted walnuts, finished with a balsamic reduction and a drizzle of truffle oil

Dry Aged Ribeye Eleven-ounce hand cut (gf) |55|
Vintage ’67 Alberta AAA+ hand cut rib eye, dry aged 35 days, natural red wine demi-glace, red jacket mashed, seasonally inspired vegetables with a garlic and thyme butter finish

Menu developed By Red Seal Chef Geoff Molloy