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DINNER MENU |
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 downloadable menu |
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Appetizers |
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Pasta
AP 11 MC 20 |
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Tapenade Crostini 6
Provençal olive puree, olive oil and sea salt crostini |
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Linguine “Boscaiola”
Ground AAA Canadian striploin, mushroom and root vegetable sofrito, Parmigiano-Reggiano,
Cognac and truffle cream |
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Feature Soup 8
Daily soup inspired by the season and whimsy
of the Tapenade Bistro kitchen |
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Linguine “Pomodoro”
Grape tomatoes, hand rolled mozzarella “fiore di latte,” basil, Chef’s tomato sauce |
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Fraser Valley Duck Confit 12
Crispy leg, red beet tartare, herbed goat cheese, baby frisee, Tapenade herb garden puree, sherry vinegar caramel |
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Mains From The Sea
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Harvest Salad 9.5
Artisan baby lettuces, Gruyere, pickled cucumber, dried apricot, red pepper relish, crispy ham, toasted almonds, aged sherry vinaigrette |
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Bouillabaisse 27
Provençal fish stew, fresh fish, tiger prawns, diver scallop, mussels, clams,
shellfish and tomato broth, rouille |
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“Fish and Chips” 11
Crispy halibut cheeks, chickpea “frites”, fennel carrot slaw, Chef’s tartare sauce |
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Ivory Spring Salmon 25
Pan roasted, saffron apricot cous cous, fennel carrot salad, herbed confit garlic cream |
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Beef Striploin Carpaccio 11
Parmigiano-Reggiano, capers, roquette, lemon truffle aioli, balsamic reduction, extra virgin olive oil |
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Prawns Provençal 24
Sautéed tiger prawns, crispy gnocchi, buttered peas and pearl onion, Provencal pan sauce |
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Beet Salad 10
Marinated teen beets, chickpea puree, chévre, horseradish cream, beet vinaigrette |
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Diver Scallops 28
Pan seared, chickpea panisse, eggplant caponata, marinated grape tomatoes,
crispy ham, caper raisin emulsion |
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Romaine Heart Salad 9
Parmigiano-Reggiano, garlic confit and anchovy crouton, “Caesar dressing” |
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Queen Charlotte Halibut 28
Pan seared, spaetzle, ragout of double smoked bacon, mushroom, peas,
pearl onions, Tapenade herb garden salsa verde, pinot noir jus |
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“Insalata Caprese” 11
Vine ripened tomato, hand pulled mozzarella, basil, filone croutons, extra virgin olive oil,
crema di balsamico |
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Mains From The Land |
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House Made Charcuterie
one choice 9 three choices 25
All charcuterie served with cornichons, filone baguette, olive oil and sea salt crostini
Duck Rillette
Traditional shredded duck pate, grainy mustard, saffron cucumber, rhubarb vanilla confiture
Chicken Liver Parfait
Bruleed parfait, Port onion jam, pickled pink onion
Pate de Campagne
Country style terrine, apricot thyme compote, Cognac Dijon mustard |
Fraser Valley Duck Breast 26
Oven roasted, fleur de Dijon spaetzle, eggplant caponata, tomato confiture, tawny Port demi glace |
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“Steak, Fries and Salad” 29
Pan seared 8 oz rib eye, chick pea “frites”, iceberg lettuce, Chef’s blue cheese dressing,
Marchand de Vin sauce |
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Paradise Valley Pork Tenderloin 25
Pan braised medallions, crispy gnocchi, fennel carrot salad, red pepper relish, Provencal pan sauce |
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Beef Short Rib 26
Boneless braised short rib, pommes puree, buttered peas and pearl onions,
Bordeaux and juniper berry jus |
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Salt Spring Island Mussels
AP 11 MC 20
Choice of three styles, main course served with pommes frites & aioli
Provencal
Capers, olives, tomato, Provencal sauvignon
blanc broth
Piggy
Double smoked bacon, garlic, grape tomato, light
tomato cream, rouille
Breton
Fennel, shallots, chives, creamy Pernod pinot
gris broth |
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Please do not hesitate to specify dietary requirements or if you require an item simply prepared. |
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