Appetizers
Wild Maine Scallops seared & served with a creamy with miso glaze 19.5
Salt Spring Island Mussels cooked in a pecan pesto cream sauce, served with local grilled sour dough 19
Carpaccio thinly shaved 28 day aged beef tenderlion encrusted with cracked peppercorns, capers and white truffle oil, shaved grana padano cheese with crostinis 19.5
Charcuterie Board Served for Two prosciutto, soppressata, pate, air cured meats, olives, marinated artichokes, tomato jam and local grilled sour dough 22
Albacore Tuna Tataki albacore tuna with wasabi aioli & toasted sesame seeds, served with daikon radish, in garlic soy ginger dressing 21
Greek Fried Squid calamari with red, green onion garlic and chopped parsley with lemon and tzatziki 17
Stuffed Mushroom Neptune with Dungeness crab, Boursin cheese with herbed garlic butter and melted Parmesan 17.75
Pernod Tiger Prawns sauteed prawns in garlic pernod butter 19
Gnocchi of the Day refer to fresh sheet 16.5
Salads
Organic Green Salad crisp greens, cherry tomatoes, cucumber, dried cranberries, crumbled feta with house made balsamic vinaigrette 8
Grilled Romaine Spear North 54 homemade caesar dressing, freshly made herbed croutons, shaved grana padano cheese and crispy prosciutto 14.5
Ensalada Caprese fresh red vine ripe tomatoes, bocconcini, extra virgin olive oil, cracked sea salt and fresh basil 13.25
Warm Scallop Spinach Salad with sauteed shallots, toasted sesame seeds, cooked in Thai Vinaigrette, topped with pan seared scallops 16.5
Pasta
Our famous handmade pasta, made from the finest local ingredients.
Lobster Ravioli handmade and served with fresh basil, caramelized onions in a rich roasted garlic tomato sauce 25.5
Chorizo Penne pan roasted garlic, chorizo and chili flakes, cooked in a rich tomato sauce 18.75
Beef Stroganoff Papardelle tender strips of beef tenderloin with pickles, fresh shallots in a rich demi cream sauce, topped with creme fraiche 19.75
Spaghetti alla Carbonara creamy combination of crispy prosciutto, scallions and parmesan cheese 19.75
Capelli D'angelo Pollo Saltimbocca thinly sliced free range chicken, crispy prosciutto and garden fresh spinach in a sage browned butter sauce 18.5
Pappardelle Tartufi Oli Crema truffle infused cream sauce topped with grilled medallions of beef tenderlion finished with fine herbs 24.5
Baked Crab Macaroni dungeness crab in a white wine cheese sauce topped with herbed bread crumbs and baked in the oven 23
You may add: garlic prawns (4) $8, seared scallops (3) $10, grilled chicken $7
or beef medallions $10 to any of the above
Steaks
Our steaks are cut from the top 2% graded Sterling Silver Beef in Canada and aged for minimum 28 days with the right marbling to enhance tenderness and flavor. They are rubbed with three peppercorn blend and Celtic Fleur De Sel. Served with garlic mashed potatoes and seasonal fresh vegetables. Larger cuts available upon request.
PG's Favorite Tenderloin 28 day aged charbroiled Beef Tenderlion with garlic and chive infused double cream mashed potatoes 6oz 39.5/ 8oz 43.5
New York 28 day aged charbroiled New York steak with garlic and chive infused double cream mashed potatoes 10oz 37
12 Ounce Ribeye Steak 28 day aged charbroiled Ribeye steak with garlic double cream mashed potatoes 12oz 47.5
Customize your steak with brandied peppercorn sauce $4.5, morel cream sauce $5.25, or gorgonzola topping with a port wine demi-glaze $4
You may add: garlic prawns (4) $8, seared scallops (3) $10, or sautéed mushrooms $5
Land
All entrees served with seasonal vegetables.
New Zealand Rack of Lamb encrusted with grainy Dijon mustard and a minted au jus served with garlic and chive infused double cream mashed potatoes 38.5
Fraser Valley Duck Breast pan seared duck breast, cassis pan sauce, pink grapefruit and orange segments served with lemon parmesan risotto 37
Veal Scallopini pan seared Veal and traditional spaetzli, topped with morel cream sauce 33.95
Free Run B.C. Chicken Breast stuffed with sundried apricots, mascarpone cheese & fine herbs, topped with sage brown butter sauce 29.5
16 Ounce Lamb Shank braised for 6 hours in a rich red wine demi sauce, served with garlic double cream mash potatoes 32.5
Green Curry Chicken Risotto sauteed seasonal vegetables and red onion in our coconut green curry sauce topped with a
marinated green curry free range breast of chicken and toasted coconut 21.5
Water
All entrees served with seasonal vegetables.
B.C. Wild Sockeye Salmon 8 oz salmon fillet seared with a herbed citrus butter and Mediterranean rice pilaf 34.75
Grilled Scallop Risotto creamy with baby shrimp sundried tomatoes, sweet peas , smoked cheddar and topped with pan seared scallops 33
Pan Seared Sablefish seared in a black pan then finished in the oven with citrus zest infused white wine butter served on lemon parmesan ristto 37