Weekly Features

CAJUN LOTUS ROOT CHIPS

house-made fresh fried lotus chips, cajun seasoning, sriracha aioli   6

WARM SPINACH SALAD

sautéed mushrooms, red onion, sun-dried tomatoes, warm maple balsamic dressing, topped with goat cheese   14

Suggested Pairing: Anterra Pinot Grigio  8 ½ (6oz)  10 ½ (9oz) 

PULLED PORK SANDWICH

cured & braised pork shoulder, diced apples, house-made BBQ sauce, apple cider slaw, herb focaccia bun, with choice of fries or salad   14 ½ 

Suggested Pairing: Tennessee Tea “Beer-tail”  10 ¾ (12oz)

PRIME RIB BEEF DIP

sliced prime rib roast on a hoagie bun, horseradish mayo, beef jus, with choice of fries or salad   17

add provolone 2 / add sautéed mushrooms 2 / add sautéed onions 2

Suggested Pairing: Four Winds IPA  7 ½ (20oz)

HALIBUT & CHIPS

golden-battered Pacific halibut, kennebec fries, coleslaw, house-made tartar   26 ½ 

Suggested Pairing: Ruffino Prosecco  8 ½ (5oz)

WILD BC SALMON FETTUCCINE 

BC Sockeye salmon, prawns, asparagus, heirloom tomatoes, dill caper cream sauce, garlic bread   29 ¾ 

Suggested Pairing: Wente “Riva Ranch” Pinot Noir  11 (6oz) 15 ½ (9oz)