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LUNCH MENU |
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 downloadable menu |
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Appetizers |
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Mains |
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Tapenade Crostini 6
Provençal olive puree, olive oil and sea salt crostini |
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Nicoise Salad 16
Seared albacore tuna, Yukon gold potato salad, olives, capers, 6 minute eggs, haricot vert, grape tomato, tapenade vinaigrette |
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Feature Soup 8
Daily soup inspired by the season and whimsy
of the Tapenade Bistro kitchen |
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Pink Shrimp and Spinach Crepe 13
Pink shrimp, spinach, béchamel, artisan baby lettuces,
light tomato cream |
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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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Mushroom and Arugula Crepe 12
Mixed mushrooms, baby arugula, béchamel, artisan baby lettuces, Parmigiano-Reggiano,
confit garlic cream |
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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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The “Marseille” Sandwich 12
Hand peeled shrimp, fennel, radish sprouts, filone baguette, organic field greens or pommes frites
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“Fish and Chips” 11
Crispy halibut cheeks, chickpea “frites”, fennel carrot slaw, Chef’s tartare sauce |
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The “Provence” Sandwich 10
Cured ham, honey ham, gruyere, young arugula, caramelized onion, tomato confiture, filone baguette, organic field greens or pommes frites |
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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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Prawn Romaine Salad 14
Sautéed tiger prawns, romaine heart, Parmigiano-Reggiano, garlic confit and anchovy crouton, “Caesar” dressing |
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Beet Salad 10
Marinated teen beets, chickpea puree, chévre, horseradish cream, beet vinaigrette |
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“Steak, Fries and Salad” 20
Pan seared 6oz flat iron, chick pea “frites”, iceberg lettuce, Chef’s blue cheese dressing,
Marchand de Vin sauce |
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Romaine Heart Salad 9
Parmigiano-Reggiano, garlic confit and anchovy crouton, “Caesar dressing” |
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Bouillabaisse 19
Provençal fish stew, fresh fish, tiger prawns, scallop, mussels, clams, shellfish and tomato broth, rouille |
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“Insalata Caprese” 11
Vine ripened tomato, hand pulled mozzarella, basil, filone croutons, extra virgin olive oil,
crema di balsamico | |
Pasta
AP 11 MC 20 |
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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 |
Linguine “Boscaiola”
Ground AAA Canadian striploin, mushroom and root vegetable sofrito, Parmigiano-Reggiano,
Cognac and truffle cream |
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Linguine “Pomodoro”
Grape tomatoes, hand rolled mozzarella “fiore di latte,” basil, Chef’s tomato sauce |
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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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