February 2019
Stuffed Medjool Date, Roquefort, walnuts | each 3
Dry-Cured Magret Duck, Guinette cherry, 30 yr old sherry vinegar | each 3
Marinated Olives | 5
Soupe à l’Oignon Gratinée, bacon, Gruyère crouton | 10
Endive Salad, bacon, apple, hazelnuts, mustard wine dressing | 12
Saanich Greens, burnt bay leaf vinaigrette | 9
Frites, Parmesan, garlic, parsley, truffle oil | 10
House-Made Charcuterie, Douanier, Picholine olives | 23
Fennel Saucisson, greens, shaved fennel, orange, olive oil | 11
Pate de Campagne, vadouvan relish, pickled mustard seed, Baluchon | 16
Pork Belly, truffle aïoli, pickled onion, white bean, tarragon, chips | 15
Cured Scallop, apple, cauliflower, fennel, ginger dressing, shaved foie gras | 18
Salt Spring Island Mussels | 19
Moules & Frites | 25
Trout, Camargue red rice, squash, kale, almonds, Aleppo chili lemon butter | 27
Sausage, pommes purée, onion gravy, kale, sprouts, mustard vinaigrette | 24
Crispy Coppa, tagliatelle, leeks, pancetta, shimeji, cream, green peppercorn | 26
Rockfish, pommes dauphine, grilled chorizo, caper aioli, mustard greens | 27
Brasserie Burger, bacon, Gruyère cheese, grain mustard aïoli | 20
Semolina Gnocchi, sauce Basquaise, green olive goat cheese, fennel, kale | 26
Steak Frites, red wine & shallot sauce, Roquefort butter
8 oz Cache Creek Flat Iron | 36
10 oz Certified Angus Beef Sirloin | 34
12 oz Certified Angus Beef New York Striploin | 40
16 oz Certified Angus Beef Rib Eye | 50
