WEEKLY FEATURES

LOTUS ROOT CHIPS
fried fresh lotus root chips, light cajun seasoning, sriracha aioli 6

JUMBO SCALLOPS
3 pan-seared Digby scallops, scallion cream, tomato concase, garlic crostini  18 ¾

CHEF’S SEAFOOD CHOWDER
sockeye salmon, local cod, clams, double smoked bacon & yukon gold potatoes in a thick & creamy sauce, served in a cup with a dinner roll  8

BENGAL PRAWN FETTUCCINE
sautéed prawns in a sweet curry mango sauce, heirloom tomatoes, spinach & toasted cashews, served with garlic toast 20

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DINNER FEATURE   * AVAILABLE DAILY AFTER 4:00pm *

STUFFED CHICKEN SUPREME
bone-in chicken breast stuffed with goat cheese, cashews, basil & sundried tomatoes, apricot demi, served with garlic mashed potatoes, seasonal vegetables 23