DAILY SOUP
served with bread
GLENROSA GREENS
with house vinaigrette
add Albacore Tuna
SEASONAL SALAD
Roasted squash, apple, and endive salad (served warm) with Romelia cheese and toasted walnuts
TUNA
Seared Albacore tuna with braised Japanese turnips and pak choi, with fresh radishes and cucumbers; served with a zesty ginger- honey glaze
PLOUGHMAN'S LUNCH
hot-smoked tuna bites, house-made pork sausage, marrow bone, and a selection of cheese and pickles, served with toasted Frys Bakery bread
LAMB
Torchon (braised lamb lightly breaded and pan-fried) with Kabocha squash puree, braised Daikon greens, with a mint and cucumber couscous
CHICKEN SANDWICH
Grilled sandwich of roasted Stillmeadow Farm chicken breast, grainy dijon mustard, caramelized onions, Comox Valley brie, and Glenrosa apple on natural-yeast sourdough, served with a house- made mayonnaise dip and a side green salad
GRILLED CHEESE
Raw milk cheddar on natural-yeast sourdough, served with a house-made aioli dip, and a side green salad
DAILY VEGETARIAN OPTION
Seasonal & fresh
FRESH BAKED SCONE
Served with house-made yellow plum jam and clotted cream
APPLE PIE
Glenrosa Apples nestled in a gingerbread crust, served with whipped cream (Contains Walnuts)
CRUMBLE
Seasonal fruit crumble, served with whipped cream
STRAWBERRY SORBET
House-made
SCOTTISH SHORTBREAD COOKIES
DAILY SOUP
served with bread
PLOUGHMAN'S LUNCH
Hot-smoked tuna bites, house-made pork sausage, marrow bone, and a selection of cheese and pickles, served with toasted Frys Bakery bread
Drinks
Tea, SILK ROAD TEAS , Japanese Sour Cherry (Green), Angelwater (Herbal)
MIXED GREENS
Sourced from Ragley Farm with pickled turnip, grated carrot, toasted sunflower seeds & an Apple cider/garlic scape vinaigrette
SOUP
Ham, lentils & diced vegetables in a broth, garnished with a cheese puff pastry & truffle oil.
CHEESE PLATTER
Aplindon, Blossom Blue & Basil Chèvre with house-pickled vegetables & toasted bread from Frys Bakery
PARRY BAY LAMB
Lamb torchon spiced with dill, coated with Dijon mustard, breaded and pan-fried. Served with braised potatoes with bacon, daikon, shiitake mushrooms, wilted greens & a garlic scape glaze
FRASER VALLEY DUCK
Crispy duck-leg confit, served with creamy potatoes, spinach, turnips & a sour cherry sauce
WILD PACIFIC OCEAN SALMON
Pan seared sockeye salmon served with zucchini, carrots, peas, komatsuna, orzo salad & a fresh coriander emulsion.
RAJMA
A traditional Indian dish of chickpeas spiced with cardamom, cinnamon, turmeric & ginger. Served with steamed rice, grilled bread & house made yogurt topped with cilantro
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