ENTREES

TODD’S RIBS                                                                                      24

Full rack of St. Louis ribs barbequed in Todd’s secret sauce with garlic mashed potato and seasonal vegetables.

RACK OF LAMB                                                                                 32

Herb crusted rack of lamb on a fresh mint, cherry tomato, and sweet pepper salsa with roasted organic potatoes and seasonal vegetables.

WILD SOCKEYE SALMON                                                                 20

Pan seared medium rare served with a salsa verde, roasted organic potatoes, and seasonal vegetables.

CHICKEN PARMESAN                                                                       18

A classic Italian dish. Breaded chicken breast with our house made tomato sauce and parmesan cheese on a bed of rigatoni.

BEEF TENDERLOIN ON RAVIOLI                                                     32

Seared beef tenderloin cooked to your liking on spinach and ricotta ravioli with a wild mushroom reduction. Our signature dish.

BRICK CHICKEN                                                                               24

Half free run Fraser Valley chicken coated in dijon mustard and panko crumbs then baked under a brick until crispy. Served with garlic mashed potatoes and seasonal vegetables.

GRILLED TOFU STACK                                                                          16

Grilled pesto marinated tofu stacked high with grilled yellow and green zucchini, eggplant, roasted red pepper, Portabello mushroom, potato rosti. Finished with kalamata olive tapenade, tomato and basil salsa and Okanagan goat cheese.

SIDE ORDERS

Alaskan king crab 1/2 pound or full pound                             Market price

Seasonal vegetables                                                                              4

Garlic mashed potatoes                                                                        3

Roasted organic potatoes                                                                    3

Warm garlic bread                                                                                2

Fresh bread                                                                                           3

Bowl of marinated mixed olives                                                           5

We use sustainably harvested produce, meat, and seafood whenever possible.