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LUNCH

Lunch Menu

LUNCH

Modern dishes that capture the flavors of the season
 

 

STARTERS

OVEN ROASTED BRUSCHETTA

Three cheese spread, sun-dried tomato pesto, basil pesto, grape tomato, fresh basil, & balsamic reduction - 16

LABNI

Savory thick homemade yogurt, cucumber, kalamata olives, grape tomatoes, mint & pita – 13

CRAB CAKES

Crab meat, prawn mousse, cilantro & fresh ginger cakes served with chipotle aioli – 23

JUMBO PRAWNS

White wine, garlic, lemon butter & bell pepper brunoise, red onions – 19

SALT & PEPPER CALAMARI

Fresh cut & flour dusted calamari, fried jalapeños & tzatziki – 16

FRITES & TRIO OF DIPS

Pesto mayo, chipotle aioli, & tartar sauce (Gluten free) – 11

HUMMUS

Humus with cucumbers, kalamata olives, grape tomatoes, olive oil, paprika, & pita – 12

MUSSELS & OYSTERS

THAI LEMONGRASS MUSSELS

Fresh mussels, coconut Thai curry lemongrass broth, topped with fresh cilantro – 24

PERNOD MUSSELS

Fresh mussels, Pernod cream broth, topped with basil & grape tomatoes – 24

MUSSELS AND FRIES

Any Sauce, 1/2 lb of mussels and a bucket of fries- 18

CLAM AND MUSSEL POT

Fresh clams and mussels, white wine & garlic broth, topped with parsley- 24

CLAM POT

Fresh clams, white wine and garlic broth, topped with parsley- 24

OYSTER ROCKEFELLER

(4 per order) (Gluten free)

Blue cheese, cream sauce, garlic, shallots & spinach- 19

RAW BAR- FRESH SHUCKED OYSTERS

Served with all our house made condiments, fresh horseradish & tobiko – M.P

The consumption of raw oysters poses an increased risk of food-borne illness. A cooking step is needed to potential bacteria or viral contamination.
-Medical Health Officer, Fraser Valley Heath

 

FLAT BREADS

SMOKED SALMON

Red onion, artichokes, crispy capers, pesto & mozzarella, garnished with mixed greens – 25

VEGETARIAN

Sun-dried tomato pesto, basil pesto, bell peppers, artichokes, red onions, feta cheese & mozarella, topped with mixed greens – 20

MEDITERRANEAN CHICKEN

Bell pepper, mushrooms, red onions, artichokes, kalamata olives, feta & mozzarella cheese, topped with a spinach and balsamic glaze- 25

SOUPS & SALADS

New England STYLE SEAFOOD CHOWDER

New England style cream, mussels, baby clams & cod (Gluten free)– 12

GARLIC LOVERS CAESAR SALAD

Crisp romaine, herbed croutons & parmesan – 12

ORGANIC GREEN SALAD

Organic mixed greens, grape tomatoes, cucumbers, red onions & honey-lime vinaigrette (Gluten free)– 11

SPINACH SALAD

Spinach, pickled golden beets, dried cranberries, toasted pumpkin seeds & feta cheese in red wine vinaigrette (Gluten free)– 15

BLACKENED AHI TUNA SALAD

Mixed greens, romaine, grape tomatoes, olives, potatoes, crispy capers, boiled egg, honey-lime vinaigrette 3oz portion - 18 | 6oz portion - 28

TOMATO BOCCONCINI SALAD 

Vine ripe tomatoes, bocconcini, balsamic glaze, olive oil, basil, mixed greens (Gluten free) - 15

COBB SALAD

Grilled chicken, bacon, cucumbers, red onions, grape tomatoes, blue cheese, crisp romaine, hard boiled egg, avocado. Tossed with house made honey-lime vinaigrette - 22

SIDE SALAD

Organic Green, Spinach, or Caesar salad - 8

ADD
3 jumbo prawns- 11

Add chicken breast- 8

Scallops - 15.50

Ahi Tuna- 15.50

 

SANDWICHES & BURGERS

All sandwiches are served with fries. Substitute salad for 4

Served with salted fries. Substitute Salad 4— Gluten free bun 2— Gluten free baguette 2—

CHEF’S SOUP & SANDWICH FEATURE (Ask your server)

NEW YORK CHEDDAR BACON BURGER

Brioche bun, aged cheddar, smoked bacon, lettuce, tomato, red onion, pickles & dijon mayo – 19

GRILLED CHICKEN SANDWICH

Free range chicken, brie, cranberry chutney, dijon aioli, lettuce, tomato, red onions, pickles on ciabatta bun – 19

HOUSE MADE VEGGIE BURGER

Brioche bun, quinoa, mozzarella, carrots, celery, chickpeas, cucumbers, tomato, lettuce & chipotle aioli- 18

SMOKED SALOM CIABATTA SANDWICH

Smoked salmon, avocado, labni, crispy capers, red onions, lettuce, dijon aioli on ciabatta bun - 19

PHILLY CHEESE STEAK SANDWICH

Fresh baguette, sliced sirloin steak, bell peppers, mushrooms, onions, provolone cheese & horseradish may0 - 19

 

SIGNATURE DISHES

SEAFOOD STEW “Hot Pot”

Scallops, prawns, mussels, daily catch & Yukon gold potatoes in a basil scented spicy tomato broth (Gluten free)– 33

LOBSTER RAVIOLI

Ricotta & spinach ravioli, lobster meat, white wine, blue cheese cream sauce - 32

 

FISH & CHIPS

Beer batter cod, with frites, coleslaw & house made tartar sauce (1 piece 16 or 2 piece 22)

SEAFOOD LINGUINI

Mussels, prawns, clams, fresh catch, spinach, pinot gris-basil cream sauce & parmesan 32

VEGETARIAN LINGUINE

Tomato sauce, grape tomatoes, mushrooms, zucchini, artichokes, spinach & fresh basil - 25

6 oz CERITIED ANGUS STEAK & FRITES

Frites & small house salad & pesto mayo (Gluten free)– 24

LIVE SEAFOOD

Crab or Lobster (Fresh from our salt water tank) (Gluten free) – M.P

 

DINNER