Blackened Chicken – $28
Cajun blackened pan seared and oven baked fresh Fraser Valley full chicken breast.
Wild BC Sockeye Salmon – $24
Pan seared and oven baked wild Pacific sockeye salmon, topped with a citrus herb compound butter.
Quebec Brome Lake Duck – $25
Brome Lake pekin duck breast pan seared and oven baked seasoned with Chinese 5 spice and topped with a soy, ginger honey glaze.
Baby Back Ribs – Full $24 \ Half Rack $18
Slow roasted rack of pork baby back ribs smothered in BBQ sauce. So tender they fall off the bone.
AAA Canadian 10 oz Ribeye Steak – $32
AAA Alberta ribeye with a Madagascar green peppercorn red wine demi-glaze.
Chicken Cordon Bleu – $22
A tasty portion of pork tenderloin marinated in tequila and lime juice. Served with choice of potato and chef’s vegetables.
Prawn Linguini – $18
Tiger prawns, garlic, shallots, white wine, heavy cream, parmesan cheese, grape tomatoes, fresh herbs. Served with garlic toast.
Spaghetti Bolognaise – $16
Rich red wine tomato sauce with, ground pork and beef. Served with garlic toast.