Lunch
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Appetizers
HANNAH BROOK FARM’ BIODYNAMIC GREENS, shaved vegetables, raspberry balsamic 10 -
GRILLED CAESAR SALAD, romaine hearts, caesar dressing, parmesan sable 9 -
CAMPAGNE TERRINE, pork & chicken pate, dijon crème fraiche, house-made pickles 12 -
'NORTH ARM FARM' SQUASH SOUP, toasted pumpkin seeds, creme fraiche 9.50
BEETROOT SALAD, ‘north arm farm beets’, ‘farmhouse’ goat cheese cannelloni,
agassiz hazelnut mulch 10 –
ENDIVE SALAD , ‘north arm farm’ beets, ‘farmhouse’ goat cheese cannelloni, hazelnuts 10 –
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Mains
ECO TAGGED LING COD & CHIPS, beer battered bc ling cod, salad, tartare sauce 16 –
‘BACON & CHEESE’ SANDWICH, ‘sloping hills’ back bacon, ‘farmhouse’ cheddar, tuscan toast,
beetroot salad 14 -
PEPPER OMELETTE, wild & cultivated mushrooms, ‘hannah brook farm’ greens, shallot vinaigrette 12 --
PEMBERTON BEEF BURGER, grilled onions, ‘hannah brook farm’ greens, fries 15 –
*add farmhouse cheese 3 – (choice of cheddar or country blue)
‘ROSSDOWN FARM’ CRISPY FRIED CHICKEN, ‘helmers’ potato salad, ‘hannah brook farm’ greens 18 -
VANCOUVER ISLAND MANILLA CLAMS, ramp butter, white wine, celery & celeriac, tuscan toast 17 –
PEMBERTON BEEF 'RAGU' LINGUINE, wild & cultivated mushrooms, ‘hannah brook farm’ greens, shallot vinaigrette 16-
SEARED RARE BC ALBACORE TUNA SALAD, greens, russian blue potato, free run egg, bacon,
grilled red onion, grainy dijon & parsley pesto 19 -
ROASTED SUNCHOKE & SOFFRITTO LINGUINE, ‘Stoney Paradise’ tomato, carrot, onion, celery, fresh herbs, and parmesan 15 -
