dinner ~ 2018

TAPAS STYLE  ~  portions medium sized   ~  sharing encouraged

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purcell pear                                                                   15

spiced wine poached bosc w cambazola, pistachios, prosciutto & bread stick

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polenta fries                                                                  11

org cornmeal w mexi aioli  (crisp shell, creamy polenta + parmesan inside)

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taro crisps                                                                    10

lightly seasoned taro root chips with morel+chive hache

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kootenay baked scallions                                            11

white wine braised purple Creston green onion, with tarragon & pecorino

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edamame                                                                     8

   savory soy beans in pods w ponzu sauce + daikon slaw

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black salt veggies +                                                     11

steamed w sherry vinaigrette :: vegetarian or chorizo versions

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veg tempura                                                                 13

mixed veg w quinoa batter & indian-spice + lime dip sauce (vegan + g.f.)

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marco polo carpaccio                                                   12

seared striploin, pachangra crème fraiche, balsamic reduction & lupini beans   

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tango prawns                                                               14

5 spanish flavoured tiger prawns w miso-caramel drizzle

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black salt & pepper calamari                                        12

crisp, delectable schezwan calamari w earthy ancho salsa (gluten free)

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dashi salmon                                                                14

braised seasame salmon in dashi (kombu, shitake, bonito) broth,  with mung noodle puff, portabella+kale bundle, & shimeji+enoki garnish

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tuna riviero                                                                    12

lightly seared premium Ahi tuna tataki (carpacio style) w balsamic reductio, with herbed chevre, & arugula

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black&red beef                                                             17

sumac spiced striploin, with portabella duxelle

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sesame-fried chicken                                                  14

sesame buttermilk f.r. chicken w black lime syrup & truffled mash potato

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pomme pome pork belly                                               14

crisped pork belly in an apple-pear envelope,  with beluga lentils, pomegranate jus  &  rose-honey compote

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persian lamb skewer                                                    14

served with Spanish-spiced saganaki cubes & quince jelly

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duck confit                                                                   18

crisped duck leg confit, with plum sauce & white bean puree

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pomme fritte                                                 10

shoe-string fries w chive aoli

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debit, cash & credit accepted

licensed  ~   cocktails, wine, beer