Our menu has been created to offer you fresh local ingredients that are as bright and colourful as they are delicious.


Each month we will be creating special regional inspired features. This month we are featuring Thai recipies with fresh local ingredients.


THAI FEATURES

Thai Chicken Soup — 6½
Coconut milk, chicken, red pepper, mushrooms, rice, Farcay noodles.

Chili Lime Edamame — 6½
Steamed edamame tossed with sea salt, lime, chili flakes.

Pork Dumplings — 8½
Vegetable and pork dumplings on a bed of pea shoots with a gyoza dip.

Green Papaya & Apple Salad* — 9½
Green papaya, fresh apple, tamarind, lime juice, Thai basil, mint.

Mango Tuna — 9½
Seared Albacore tuna, fresh mango, our spicy lemongrass dip.

Oven-baked Thai Wings — 9½
BC Free run chicken wings baked in Thai sauce, with parmesan dip.

Shitake Ginger Spring Roll* — 10½
Local Shitake mushrooms, fresh ginger, julienned vegetables (carrots, zucchini, bok choy), sweet mango with a sesame soy reduction.

Tuna Salad —14½
Seared Albacore tuna, fresh avocado, julienned cucumber, wonton crisps, sweet mango, and local spinach tossed in wasabi vinaigrette.

Cashew Chicken* — 15½
Free range chicken, toasted cashew nuts, julienned red peppers, carrots, pineapple, onions, and sprouts on a bed of jasmine rice.

Pad Thai* —15½
Thai rice noodles, Westcoast shrimp, bean sprouts, roasted peanuts.

Lemon Grass Mussels* — 16½
Local mussels steamed with lemon grass, garlic, galangal, red chilies, lime juice, and Thai basil.

Green Curry Halibut* — 18½
Pistachio encrusted line caught halibut, green curry rub green papaya and apple salad, long grain jasmine rice.