Brunch starts November 30, 2024. Every Saturday until January. One seating from 11am-1pm; à la carte menu.
Appetizer
BruschettaCAD 16.00
Fresh tomatoes mixed with, feta, basil, garlic, olive oil and splashes of balsamic served over warm, crisp French baguette
- CADCAD 16.00
Charcuterie PlatterCAD 20.00
a selection of prosciutto, cheese, & cured meats served with fig jam and artisanal bread
- CADCAD 20.00
Beef Vol au VentCAD 21.00
Tenderloin slices sautéed with onions and mushrooms, encased in puff pastry and drizzled with a blue cheese demi sauce
- CADCAD 21.00
Jumbo Prawn DiabloCAD 19.00
pan seared with red onions, garlic & vine ripened tomatoes, flamed with Tequila and garnished with lime
- CADCAD 19.00
Vancouver Island Qualicum Bay ScallopsCAD 21.00
cornmeal, champagne Pernod cream garnished with baby shrimp
- CADCAD 21.00
Fresh Raw Vancouver Island Effingham OystersCAD 21.00
balsamic vinegar dressing with shallots and a hint of Tabasco
- CADCAD 21.00
Pacific Crab DipCAD 23.00
flambéed with brandy & baked with cream cheese, topped with parmesan, served with homemade tortilla chips
- CADCAD 23.00
Soup of the dayCAD 16.00
Ask your server
- CADCAD 16.00
Beet SaladCAD 16.00
mixed greens, goat cheese, honey coated pecans, artichoke, & cherry tomato tossed with a red wine vinaigrette
- CADCAD 16.00
Parmesan FriesCAD 9.00
served with chipotle aioli
- CADCAD 9.00
Main Course
Bacon BennyCAD 23.00
with two poached eggs, tomato an english muffin & Hollandaise
- CADCAD 23.00
Smoked Salmon BennyCAD 23.00
with two poached eggs an english muffin & Hollandaise
- CADCAD 23.00
French CrêpesCAD 23.00
with fresh strawberries, caramel sauce & whip cream
- CADCAD 23.00
Fried Chicken & WafflesCAD 23.00
with maple syrup
- CADCAD 23.00
Shrimp OmeletteCAD 23.00
three egg omelette with Pacific baby shrimp
- CADCAD 23.00
Ham OmeletteCAD 23.00
three egg omelette with ham, mushroom, onion and Swiss cheese
- CADCAD 23.00
Butternut Squash RavioliCAD 23.00
served with a roasted red pepper cream sauce, garnished with pine nuts & parmesan cheese
- CADCAD 23.00
Old Surrey BurgerCAD 23.00
Beef Tenderloin patty served with fries and chipotle aioli
- CADCAD 23.00
Seafood PastaCAD 27.00
prawns & fish in heavy cream flambéed with Sambuca, parmesan cheese
- CADCAD 27.00
Grilled AAA Filet TenderloinCAD 35.00
coated with a peppercorn demi-glaze sauce
- CADCAD 35.00
Dessert
Chocolate PâtéCAD 15.00
rich white & dark chocolate frozen mousse with a berry coulis
- CADCAD 15.00
Kahlua CheesecakeCAD 15.00
topped with caramelized pecans & whipped cream
- CADCAD 15.00
Fresh StrawberriesCAD 15.00
drizzled with Grand Marnier & whipping cream over vanilla ice-cream
- CADCAD 15.00
Crème BrûléeCAD 15.00
light custard with a soft layer of caramel
- CADCAD 15.00