S N A C K S

OLIVES orange, mint, chili 5

DULCHE DE LECHE cambozola, toast 6

ROOT CHIPS  sweet chili aioli 8

FRITES sweet chili aioli 8

BRUSCHETTA olive fig tapenade, roasted tomatoes, goat cheese 10

CHARCUTERIE pork pistachio and apricot terrine, pork cretons, oxtail terrine 15

CHEESE BOARD truffled chevre, cowichan blue, moonstruck »More

Pimm's no.1Home made lemonadePeach nectarMuddled cucumberSoda waterPeaches n cucumber garnish

S M A L L

ROOT CHIPS, sweet chili aioli 8

FRITES, sweet chili aioli 8

SOUP OF THE MOMENT cup 4   bowl 8

PATE BOARD pork cretons, pickles, mustard, baguette 10

CHEESE BOARD comox brie, moonstruck beddis blue,

preserves, baguette 10

S A L A D S

MIXED LEAVES, vanilla pear vinaigrette, pear, candied nuts 7

grilled CAESAR, gem lettuce, roasted garlic balsamic dressing, »More

S N A C K S

OLIVES orange, mint, chili 5

DULCHE DE LECHE cambozola, toast 6

ROOT CHIPS  sweet chili aioli 8

FRITES sweet chili aioli 8

BRUSCHETTA olive fig tapenade, roasted tomatoes, goat cheese 10

CHARCUTERIE pork cretons, chicken liver mousse, bourbon cherry pork pate 15

CHEESE BOARD truffled chevre, hilary’s red »More

Starting tomorrow The Superior will be open for lunch Tuesday - Friday 11am - 3pm! The menu will change weekly, and will be posted on the blog on Tuesday's!

S N A C K S

OLIVES orange, mint, chili 5

DULCHE DE LECHE cambozola, toast 6

ROOT CHIPS  sweet chili aioli 8

FRITES sweet chili aioli 8

BRUSCHETTA olive fig tapenade, roasted tomatoes, goat cheese 10

CHARCUTERIE pressed pork terrine, chicken liver mousse, bourbon cherry pork pate 15

CHEESE BOARD smoked chevre, cowichan blue, moonstruck ash »More