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SOUPS
Roasted Onion
Two types of onions in a rich beef bouillon,
finished with Swiss cheese crouton.
5
Rustic Clam Chowder
A steaming hearty chowder with sweet corn, tarragon, and potatoes.
5
Add fresh warm garlic bread or cheese toast to your soup.
3
SALADS
Baby Spinach and Strawberry Salad
Local, organic spinach from Dragonfly Farms
served with an orange vinaigrette,
shaved almonds, and warm goat cheese crostini.
11
Traditional Caesar
The freshest romaine leaves tossed in our house-made dressing
complete with grated parmesan cheese.
9
Angelica’s Salad
Local organic greens from Dragonfly Farms
tossed in Merridale cider-maple vinaigrette
with apple, pecans, and goat cheese.
11
Watermelon Salad
With feta cheese, red onions, fresh herbs,
and pistachios in balsamic vinaigrette.
11
Add to Your Salad
Grilled chicken, seared scallops, or sautéed prawns.
5
Add fresh warm garlic bread or cheese toast.
3
ENTREES
Entrées are served with an organic green salad or Caesar.
Seafood Quiche
A delicate combination of prawns, scallops,
halibut, and salmon finished with a lobster cream sauce.
14
Thai Seafood Curry
A light curry made with coconut milk and a variety of seafood
served with fragrant rice.
12
Roast Beef Paninni
Shaved, tender prime rib topped with caramelized onions and brie cheese.
12
Wild Mushroom Strudel
Filo pastry filled with goat cheese and local mushrooms.
Finished with an oven roasted tomato and red pepper sauce.
12
Maple Glazed Salmon
Wild local salmon maple glazed and grilled
with roasted vegetables and fragrant rice.
11
NY Steak Sandwich
Done to your liking and served on fresh garlic bread with
Island Lager battered onion rings.
11
Rogan Josh
Traditional Indian lamb curry
garnished with yogurt and fragrant rice.
14
Cheese Tortellini
Fresh gorgonzola and cream, complemented with garlic bread.
12
Vegetable Tower
Grilled tofu and Mediterranean vegetables with a
roma tomato sauce and balsamic reduction.
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Chef ~ Steven Mugridge
Sous Chef ~ Edward Piksiades
Parties of 8 or more may be subject to a 15%
gratuity
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Phone : (250) 746-7028
Thursday & Friday
Wednesday through Sunday
Saturday Evenings
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