2017 New year Eve menu

APPETIZERS
Roasted YAM & GINGER BISQUE with chives and crème fraiche. 10
Grilled PEAR & GOAT CHEESE SALAD with candied pecans, dried cranberries and
blackberry vinaigre????e. 12
Saltspring Island MUSSELS steamed with cream, white wine, garlic and scallions
and accompanied with fresh focaccia bread. 16
Crispy, phyllo‐wrapped TIGER PRAWNS, with Asian sweet & spicy dip. 16
Baked Flatbread topped with roasted red pepper& cashew pesto, goat cheese, caramelized
onions, cherry tomatoes and balsamic drizzle. 16

ENTREES
Wild mushroom RAVIOLI in a creamy bu????ernut squash alfredo sauce, topped with
Parmesan cheese and garlic bread. 22
Goat cheese, spinach, cranberry, and pecan STUFFED CHICKEN BREAST
on creamy mashed potatoes, with deglazed pan jus, and seasonal vegetables. 26
Walnut crusted fresh FILET of SALMON with citrus buerre blanc ,
aroma????c rice and seasonal vegetable medley. 27
Seared SCALLOP & TIGER PRAWN RISOTTO with a creamy saffron drizzle, crispy
leeks, and lemon-grilled asparagus. 30
Slow roasted PRIME RIB with Yorkshire pudding, au jus, mashed potatoes and
seasonal vegetables. 34
DESSERTS
CHOCOLATE MOUSSE, with strawberries. 9
LEMON TART, in flakey house made crust, with fresh whipped cream. 9
WARM STICKY TOFFEE PUDDING, with Bailey’s caramel sauce. Amazing. 9