March Into Spring Three Course Special $55

APPETIZERS

• Chicory and Citrus Salad

  Radicchio, mixed greens, roasted beets, orange and grapefruit segments, toasted almond, honey champagne vinaigrette & ricotta

• Crab Stuffed Mushrooms

  Crab meat, cream cheese, parmesan, breadcrumbs and mushroom mix come together inside tender mushroom caps, drizzle of balsamic glaze

• Crevettes

  Succulent shrimp sauteed in bold chili garlic and parsley butter. Served with warm grilled focaccia to soak up every flavorful bite. With tomato concasse

MAINS

• Steak Diane

  Pan seared 6oz beef fillet, creamy cognac-mushroom sauce with mashed potato & seasonal vegetables

• Vancouver Island Sockeye

  5oz local salmon, parmesan risotto, leek vin blanc sauce, basil oil and crispy leeks garnish

• Lamb Shoulder

  Melt-in-your-mouth lamb slow-braised to perfection. Served with pan seared polenta & seasonal vegetables

DESSERTS

• Fudgy Square

  A decadent chocolate brownie square served warm with smooth vanilla ice cream and finished with a luscious drizzle of caramel sauce

• Cinnamon Roll Bliss Bar

  Soft butter base with a swirled cinnamon sugar center and a creamy creeam cheese frosting. Served with vanilla whipped cream