The Superior

march 3rd, 2010

Wed, 03 Mar 2010 17:40:00 -0800

S N A C K S

OLIVES chili, mint, orange 5

DULCHE DE LECHE cambozola, toast 6

bourbon chicken liver mousse TOASTS, pickled onions 6

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

BRUSCHETTA olive fig tapenade, roasted tomatoes, goat cheese 10

CHARCUTERIE turkey cranberry terrine, ham hock terrine, summer sausage 15

CHEESE BOARD hilary’s sacre bleu and red dawn, truffled chevre 15

S A L A D S

MIXED LEAVES white grace cheese, pear, walnuts, vanilla pear vinaigrette 9

grilled CAESAR, gem lettuce, roasted garlic balsamic dressing, pecorino, croutons 9

ARUGULA, apple, bacon, belgian endive, kimchee vinaigrette, crispy shallots 9

SPINACH SALAD prosciutto, balsamic reduction, goat cheese, crispy onions 11

P L A T E S

SOUP OF THE MOMENT onion, kale, beer and sausage cup4/bowl8

risotto ARANCINI gorgonzola, mushrooms, scallion oil 10

PORK BELLY BUNS, hoi sin, pickled onions 10

BEET TERRINE goat cheese, mixed leaves, cracker, truffle honey 10

chorizo and corn RAVIOLI, sprouting brassica, goat cheese 10

TUNA TATAKI cilantro mint vinaigrette, crispy shallots 11

egg dipped GRILLED CHEESE pulled pork, white cheddar, root chips 12

hand ground beef and pork BURGER, baby blue, onion jam, frites 13

ginger hoisin PORK RIBS 14

dungeness CRAB FRITTERS salsa verde aioli, fennel peashoot salad 14

wild spring SALMON, chicory, black eyed peas, bacon jam 15

braised BEEF BRISKET, creamy grits, collard greens, braising jus 15

SALTSPRING ISLAND MUSSELS chicken sausage, miso, dijion, leeks, golden ale 15

F L A T B R E A D S

SINATRA tomato, basil, buffalo mozzarella 13

FEATURE smoked tuna, bacon, pineapple chutney, cambozola 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

V E G E T A B L E S

roasted delicata SQUASH, bourbon molasses 6

crispy fried CAULIFLOWER, romesco, almonds 6

roasted nugget POTATOES, pbr and cheddar fondue 6

chickpea FRITTERS, mango aioli 6

D E S S E R TS

BOCA NEGRA espresso mascarpone, chocolate sauce 9

LEMON MERINGUE PIE, lemon curd, torched meringue, basil gel, tuile 9

avocado CREME BRULEE, salted shortbread, crème fraiche 9

chocolate BUDINO, hazelnut praline, olive oil 9

CHOCOLATE PATE, white chocolate bourbon crème 8

GINGER CAKE, salted caramel ice cream 8

february 27th, 2010

Sat, 27 Feb 2010 16:52:00 -0800

S N A C K S

OLIVES chili, mint, orange 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

bourbon FOIE TORCHON apple cider fritters 10

CHARCUTERIE turkey cranberry terrine, chicken liver mousse, summer sausage 15

CHEESE BOARD comox brie, hilary’s sacre bleu, truffled chevre 15

S A L A D S

MIXED LEAVES white grace cheese, pear, pumpkin seeds, vanilla pear vinaigrette 9

grilled CAESAR, gem lettuce, roasted garlic balsamic dressing, pecorino, croutons 9

SPINACH SALAD prosciutto, balsamic reduction, goat cheese, crispy onions 11

SMOKED TUNA SALAD potatoes, cauliflower, tahini goddess dressing 11

P L A T E S

SOUP OF THE MOMENT onion, kale, beer and sausage cup4/bowl8

risotto ARANCINI gorgonzola, mushrooms, scallion oil 10

BEET TERRINE goat cheese, mixed leaves, cracker, truffle honey 10

TUNA TATAKI cilantro mint vinaigrette, crispy shallots 12

chorizo and corn RAVIOLI, sprouting brassica, goat cheese 12

PORK BELLY BUNS, hoisin, pickled onions 12

egg dipped GRILLED CHEESE pulled pork, white cheddar, root chips 13

crispy BEEF & BROCCOLI, maple glaze, scallions 13

ginger hoisin PORK RIBS 14

ground brisket and pork BURGER, moonstruck baby blue, bacon, onion jam, frites 14

dungeness CRAB FRITTERS salsa verde aioli, fennel peashoot salad 15

spring SALMON, collard greens, black eyed peas, bacon jam 15

SALTSPRING ISLAND MUSSELS apple, bacon, kimchee, golden ale 15

F L A T B R E A D S

SINATRA tomato, basil, buffalo mozzarella 13

FEATURE cowichan bay farms chicken sausage, romesco, arugula, cambozola 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

V E G E T A B L E S

roasted delicata SQUASH, bourbon molasses 6

fingerling POTATOES, pbr and cheddar fondue 6

chickpea FRITTERS, mango aioli 6

D E S S E R TS

BOCA NEGRA espresso mascarpone, chocolate sauce 9

LEMON MERINGUE PIE, lemon curd, torched meringue, basil gel, tuile 9

avocado CREME BRULEE, salted shortbread, tequila caramel, crème fraiche 9

chocolate BUDINO, hazelnut praline, olive oil, cremoso 9

CHOCOLATE PATE, white chocolate bourbon crème 9

GINGER CAKE, salted caramel ice cream 9

[TIM WILLIAMS]

Fri, 26 Feb 2010 09:49:00 -0800

Tim Williams is a blues-based singer / songwriter / multi - instrumentalist. He is a 40 year veteran of the 'Roots' music scene in North America, roots which stretch back to the coffee-house scene of his native California in the mid 60's.

Settling in Canada in 1970, Tim is a studio musician, producer, and a performer in constant demand. He has played Folk / Blues / Jazz festivals and concert halls and clubs from Halifax, to Vancouver Island, to the Yukon.

Inspired by the Hillbilly and Western Swing music he heard as a child, Tim absorbed late Fifties Rhythm & Blues and Rock & Roll, Hawaiian and Mexican music, early Sixties Folk, and Bluegrass “like a sponge” before discovering a passion for traditional blues styles which was fueled by seeing many first generation blues musicians live during the “Blues Boom” of the mid and late Sixties."

alboa

Thu, 25 Feb 2010 22:25:00 -0800

alboa

Bill Johnson Going to Memphis!

Thu, 25 Feb 2010 10:19:00 -0800

The Bill Johnson Band has been chosen by the Victoria Blues Society to represent BC in the 2011 International Blues Challenge in Memphis. Together with VBS, we are excited to announce that we are fundraising to send the Bill Johnson Blues Band to Memphis! Donations to support our local Sunday night Superior Blues guitarist Bill Johnson can be left at the cafe.

The 2011 International Blues Challenge will be the 27th year of Blues musicians from around the world competing for cash, prizes, and industry recognition. The Blues Foundation will present the 27th International Blues Challenge February 2-5, 2011 in Memphis, TN. The world's largest gathering of Blues acts represents an international search by The Blues Foundation and its Affiliated Organizations for the Blues Band and Solo/Duo Blues Act ready to take their act to the international stage. In 2010, 110 bands and 80 solo/duo acts entered, filling the clubs up and down Beale Street for the semi-finals on Thursday and Friday and the finals at the Orpheum Theater on Saturday. We will have at least that many in 2011.

myspace.com/billjohnsonbluesband

february 16th, 2010

Tue, 16 Feb 2010 17:03:00 -0800

S N A C K S

OYSTERS royal miyagi, blood orange mignonette 2.5 each

OLIVES chili, mint, orange 5

DULCE DE LEEHE cambozola, toast 6

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

bourbon and cider FOIE TORCHON apple cider fritters 12

S A L A D S & B O A R D S

SOUP OF THE MOMENT white bean, corn and bacon chowder cup4/bowl8

MIXED LEAVES white grace cheese, pear, pumpkin seeds, vanilla pear vinaigrette 9

grilled CAESAR gem lettuce, roasted garlic balsamic dressing, pecorino, croutons 9

BUTTER LETTUCE hazelnuts, apples, hazelnut bourbon vinaigrette, blue cheese 9

BEET TERRINE goat cheese, mixed leaves, cracker, truffle honey 10

BRUSCHETTA olive fig tapenade, roasted tomatoes, goat cheese 10

SPINACH SALAD prosciutto, balsamic reduction, goat cheese, crispy onions 12

CHARCUTERIE pork pistachio pate, chicken liver mousse, pork rillettes 14

CHEESE PLATE comox brie, moonstruck baby blue, smoked chevre 15

M E D I U M P L A T E S

roasted butternut SQUASH, maple 6

crispy CAULIFLOWER, raisin vinaigrette 6

fingerling POTATOES, chicken sausage, mushrooms, fried egg, pecorino 8

risotto ARANCINI gorgonzola, mushrooms, scallion oil 10

crispy rabbit and cherry MEATBALLS, smoked aioli 12

TUNA TATAKI cilantro mint vinaigrette, crispy shallots 12

smoked chicken WINGS, maple chili glaze 13

dungeness CRAB FRITTERS salsa verde aioli, fennel peashoot salad 15

ginger hoisin PORK RIBS 15

L A R G E R P L A T E S

SINATRA FLATBREAD tomato, basil, buffalo mozzarella 13

FEATURE FLATBREAD smoked salmon, salsa verde, red onion, cambozola 13

egg dipped GRILLED CHEESE pulled pork, white cheddar, root chips 13

LIBERACE FLATBREAD figs, prosciutto, caramelized onions, goat cheese 15

braised LAMB BELLY, farro, kale, mushrooms 16

SALTSPRING ISLAND MUSSELS chorizo, apple, phoenix gold lager 16

SABLEFISH, gai lan, hoisin braised lentils, pomegranate black vinegar glaze 16

D E S S E R TS

BOCA NEGRA red beet ice cream, chocolate sauce 9

TARTE TATIN APPLE PIE, white cheddar pecan crumble, cinnamon crème fraiche 9

maple whisky chocolate CROQUETTES, candied black olive, roasted strawberries 9

CHOCOLATE PATE, white chocolate bourbon crème 9

GINGER CAKE, salted caramel ice cream 9

january 29th, 2010

Fri, 29 Jan 2010 16:43:00 -0800

SOUP OF THE MOMENT white bean, bacon and vegetable cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

CHARCUTERIE pork cretons, chicken liver mousse, chorizo quail egg terrine 14

CHEESE PLATE natural pastures comox brie, moonstruck beddis blue, truffled chevre 15

BRUSCHETTA olive fig tapenade, roasted tomatoes, goat cheese 10

MIXED LEAVES white grace cheese, pear, pumpkin seeds, vanilla pear vinaigrette 9

POMELO SALAD butter lettuce, cucumber, red onion, peanuts, fish sauce vinaigrette 9

SPINACH SALAD prosciutto, balsamic reduction, goat cheese, crispy onions 12

grilled CAESAR gem lettuce, roasted garlic balsamic dressing, pecorino, croutons 9

roasted KABOCHA SQUASH, hazelnut praline 6

sautéed SNAP PEAS, radishes, kimchee viniagrette, crispy shallots 6

RAW ROLLS parsnip and almond sushi rolls, ginger scallion sauce, peashoots 6

roasted BEETS, truffle honey, goat cheese 6

risotto ARANCINI gorgonzola, mushrooms, scallion oil 11

TUNA TATAKI cilantro mint vinaigrette, crispy shallots 12

buttermilk fried CLAMS, malt vinegar aioli 10

dungeness CRAB FRITTERS salsa verde aioli, fennel peashoot salad 15

saltspring island MUSSELS, fennel, caramelized onion, chipotle, cream 16

sooke TROUT, pistachio puree, pea tendrils, bacon, raisins, maple bourbon 15

ginger hoisin PORK RIBS 15

GRILLED CHEESE, pulled pork, white cheddar, root chips 13

HANGER STEAK, roasted corn grits, charred scallion, smoked paprika butter 15

smoked chicken WINGS, maple chili glaze 14

cranberry bison BURGER, comox brie, mustard seed aioli, frites 13

pulled pork TACOS, pineapple cilantro salsa 12

root beer braised SHORTRIB, parsnip spaetzle, pea puree 16

SINATRA FLATBREAD tomato, basil, buffalo mozzarella 13

LIBERACE FLATBREAD figs, prosciutto, caramelized onions, goat cheese 15

FEATURE FLATBREAD chorizo, apple, salsa verde, smoked cheddar 13

…..DESSERTS…...

toasted pistachio almond SLICE, blood orange compote, whipped honey mascarpone 9

orbit CHOCOLATE TORTE, red beet ice cream, chocolate sauce 9

peanut butter and milk chocolate PARFAIT, chocolate popcorn, salted caramel 9

GINGER CAKE salted caramel ice cream 9

CHOCOLATE PATE chocolate sauce, white chocolate bourbon crème 9

Amongst Good Company

Mon, 18 Jan 2010 17:22:00 -0800

Here is a link to a pictures of shoe trees around the world!... check it out

"I found this one as my daughter and I were walking down to Fishermans Wharf. The number of shoes on tree is absolutely amazing as it is almost totally covered. The tree itself is long dead but it's branches have been put to a new use. The patio was closed when we came by as it was early in the morning so the coordinates are for the gate. However it is only a few yards from the gate to the tree.

This tree contains all types of shoes (mainly sneakers though) and according to a local was started by a university student who tossed the first pair up as a prank. I guess it just caught on from there. Nowadays the tree is used by the cafe to support the W.I.N. (Women in Need) charity. As the sign says, make a wish, toss your shoes and donate to W.I.N." - David Mac

delicatessen dinner and a movie

Thu, 14 Jan 2010 12:29:00 -0800

....S M A L L P L A T E S….

SOUP OF THE MOMENT smokey tomato orange cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

DULCHE DE LECHE cambozola, toast 6

crispy HOMINY, lime, cilantro 4

FOIE torchon, salted caramel, pumpkin doughnuts 12

CHARCUTERIE ham hock terrine, truffled pork terrine, chorizo quail egg terrine 14

CHEESE PLATE ash ripened camembert, beddis blue, truffled chevre 15

SPINACH SALAD prosciutto, balsamic reduction, goat cheese, crispy onions 12

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

FRISEE AUX LARDONS mustard vinaigrette, fried egg 9

CAULIFLOWER GRATIN, goat cheese 6

roasted kabocha SQUASH, bourbon molasses, pumpkin seeds 6

risotto ARANCINI gorgonzola, mushrooms, scallion oil 11

TUNA TATAKI cilantro mint vinaigrette, crispy shallots 12

dungeness CRAB FRITTERS salsa verde aioli, fennel peashoot salad 15

grilled PORK BELLY lettuce wraps, pickled mustard seed aioli 12

crispy HAM HOCK, parsley salad, red eye aioli 12

smoked CHICKEN WINGS, maple chili glaze 14

ginger hoisin PORK RIBS 15

POUTINE oxtail gravy, white cheddar 10

……L A R G E R P L A T E S…...

manilla CLAMS, chorizo, squash, collard greens, saltspring pale ale 16

miso mustard SABLEFISH, bacon, brussel sprouts 16

DUCK CONFIT farro, mushrooms, spaghetti squash, maple glaze 16

GRILLED CHEESE pulled pork, white cheddar, root chips 13

SINATRA FLATBREAD tomato, basil, buffalo mozzarella 13

LIBERACE FLATBREAD figs, prosciutto, caramelized onions, goat cheese 15

FEATURE FLATBREAD pulled pork, arugula, raisins, pecorino 13

......D E S S E R T S…....

blood orange frozen SOUFFLE, white chocolate crème, pinot gris crème anglaise, blood orange glaze 9

BAKED APPLE with dates and pecans, saltspring island porter caramel sauce, sweet curry mascarpone 9

GINGER CAKE salted caramel ice cream 9

CHOCOLATE PATE chocolate sauce, white chocolate bourbon crème 9

Unique and stylish

Tue, 12 Jan 2010 17:10:00 -0800

"The Superior is another one of those gems, located outside of the downtown core, away from the tourist bustle. The staff are experienced and knowledgeable, the wine list is expertly curated, and the food focuses on local, in season ingredients. The atmosphere is unique and funky, and you will notice a cool local crowd. I tried the crab fritters and ginger cake. The crab fritters were some of the best: no bread fillers, they were 100% real crab. I also highly recommend the flatbread and root chips as sharing appies. The Superior is popular in the summer as well, for it's amazingly cozy and tucked-away patio." Visit http://www.chomp.ca/victoria/reviews/recent to read more reviews by Miss E

december 17, 2009

Thu, 17 Dec 2009 18:04:00 -0800

S M A L L D I S H E S

SOUP OF THE MOMENT beer and onion cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

DULCHE DE LECHE cambozola, toast 6

B O A R D S

CHARCUTERIE bison & jagermeister terrine, pork cretons, chicken bourbon mousse 14

CHEESE PLATE ash ripened camembert, hilary’s you boo blue, chevre with fig syrup 15

olive fig tapenade BRUSCHETTA, roasted tomatoes, goat cheese 10

S A L A D S

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

roasted beet and goat cheese TERRINE, truffled honey vinaigrette, sesame cracker 10

grilled CAESAR, gem lettuce, croutons, balsamic dressing, pecorino 9

ENDIVE SALAD apple, bacon, blue cheese, mustard vinaigrette 9

V E G E T A B L E S

roasted delicata SQUASH, maple glaze 6

roasted POTATOES, chorizo, salsa verde, goat cheese 6

crispy fried BROCCOLI, cilantro mint vinaigrette, crispy shallots 6

risotto ARANCINI gorgonzola, mushrooms, scallion oil 11

goat cheese GNOCCHI, forest mushrooms, pecorino 12

S E A F O O D

dungeness CRAB FRITTERS salsa verde aioli, fennel peashoot salad 15

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

manilla CLAMS, chicken sausage, squash, miso, saltspring pale ale 16

albacore TUNA, lentils, brussel sprouts, pickled beach mushrooms, bacon cider jam 15

M E A T

buttermilk fried QUAIL, grits, braised greens, maple 15

braised LAMB BELLY, roasted corn, farro risotto, caramelized onions 16

smoked CHICKEN WINGS, maple chili glaze 14

GRILLED CHEESE, pulled pork, white cheddar, root chips 12

ginger hoisin PORK RIBS 15

F L A T B R E A D S

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

FEATURE jerk chicken, pineapple chutney, white cheddar 13

Victoria Olde & New

Mon, 07 Dec 2009 21:51:00 -0800

A travelogue by Ronald Holden

Originally published on the blog Cornichon.org

November-December 2009

Victoria's Secrets (III of IV): Stuff of Superior Dreams

Just a few blocks from the well-known tourist attractions of Victoria (Empress, Royal BC Museum, Parliament Buildings, Undersea Gardens, Wax Museum, etc.) lies James Bay, the oldest residential district (north of San Francisco) on the west coast of North America. And it's here, on a damp, overcast Wednesday night, dolled up in vintage attire, that Cornichon and Hedonista found yet another treasure: The Superior. HEDONISTA says: Ever since I first tried this wonderfully whimsical place, I'm now happy to say that I'm as close to a regular as one who now lives in Seattle can be. A small plates eatery with a focus on small local food producers and BC beer and wine, The Superior supports local artists and musicians. From the peaceful patio to the always-interesting interior, The Superior - which opened in October 2005 - is all about the ambiance. In fact, the entire restaurant serves as owner Lisa Boehme's own personal canvas, which she redesigns seasonally (or whenever the mood takes her). Her goal as an artist and visionary: to challenge people to think outside of the box, to change the way one thinks and, by doing so, to make the world a better place. Much like the interior and exterior, the menu at The Superior Café is also a blank canvas; for, here, art is food and food is art. Not over the top, mind you - just good, creative-yet-simple small bites served up with an artistic eye. They do weekend brunches (10:00 a.m. - 3:00 p.m.) and evening meals Tuesday through Sunday (5:00 p.m. 'til "late"). (They don't currently do lunches.) They do offer a "soup of the moment." And their menu changes up weekly. In the evenings they host art and cultural events, be they movies, music, or even dating games. That night - in my crushed black velvet dress, black stockings and patent leather Mary Jane-heeled shoes tied with black ribbons - we enjoyed the 1941 flick TheMaltese Falcon - complemented by their version of a Cosmopolitan, sans rose: white cranberry juice, cointreau & vodka, served up with a lime wedge. Very nice - think gin & tonic meets lemonade.... Their noshies are very pleasant - their root chips, for example, get on like a house on fire with their beer, wine, and spirits ... not to mention their film noir (think a creativelyclassy alternative to the traditional movie fare of potato chips and popcorn).

CORNICHON says: Film Noir night at a cafe just off the Inner Harbour. Film noir as in Bogie. It's been almost three-score years and ten since the great writer-director John Huston and his gang of players (Bogie, Sidney Greenstreet, Peter Lorre) launched their concept: hard-driving, fast-talking, high-contrast urban adventures. Guns, dames, cigarettes, booze. Quick cuts interspersed with long, long takes. Actors who created dark characters; scripts that told a dark story. Thus does Cornichon find himself, of a Wednesday evening, in ascot & leather jacket, watching the iconic Maltese Falcon. Best supporting actor for Greenstreet in his first movie. Bogie misquoting Shakespeare (“The stuff dreams are made of”) as the elevator takes Mary Astor away. Lights up and The Superior's owner, Lisa Boehme, appears. We recognize her--don't we?--from Toulouse-Lautrec's sketches of Paris nightlife: a savvy dame who plays the role of a slightly loopy femme fatale. Superior's lofty space across from Fisherman's Wharf Park was built as a gathering spot for under-age, off-duty seafarers; later it became a Unitarian church. Now it's an arty restaurant, an elcectic performance venue and unofficial community center. Hundreds of shoes festoon a tree in the courtyard: a fundraiser for battered women, an expression of Lisa's open-hearted, California-girl, earth-mother personality. There's food and drink here nightly, as well as a popular weekend brunch. Organic, of course. A “culinary artist” named Torin Egan's in charge of the kitchen. But the spirit of the place comes from Lisa, self-described “visionary,” who has the creativity to keep all the wheels spinning without going off the tracks.

The Superior, 106 Superior St., Victoria, BC, 250-380-9515

click here to read other articles from this post

december 5, 2009

Sat, 05 Dec 2009 19:29:00 -0800

S M A L L D I S H E S

SOUP OF THE MOMENT maple bourbon pumpkin cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

DULCE DE LECHE, toast, cambozola 6

B O A R D S

CHARCUTERIE chicken liver mousse, ham hock terrine, bison & jagermeister terrine 14

CHEESE PLATE ash ripened camembert, hilary’s red dawn, smoked goat cheese 15

olive fig tapenade BRUSCHETTA, roasted tomatoes, goat cheese 10

S A L A D S

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

grilled GEM LETTUCE, buttermilk ranch, pumpkin seeds 9

roasted beet and goat cheese TERRINE, truffled honey vinaigrette, sesame cracker 10

V E G E T A B L E S

roasted TURNIPS & KOHLRABI, salsa verde, pecorino 6

crispy fried CAULIFLOWER, kimchee vinaigrette, apple 6

baby golden and white BEETS, beet greens, fig glaze 6

risotto ARANCINI gorgonzola, mushrooms, scallion oil 11

S E A F O O D

dungeness CRAB FRITTERS salsa verde aioli, fennel peashoot salad 15

salt spring island MUSSELS, tabasco butter, squash, phoenix lager, parsley 16

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

beer battered OYSTERS, pickled mustard seed aioli 12

LING COD, squash puree, tuscan kale, beach mushrooms, bacon cider jam 16

M E A T

grilled PORK BELLY, pumpkin brioche, red onion slaw, root chips 12

braised SHORTRIBS, white polenta, brussel sprouts, cranberries 16

smoked CHICKEN WINGS, maple chili glaze 14

GRILLED CHEESE, pulled pork, white cheddar, root chips 12

ginger hoisin PORK RIBS 15

bison CORNDOGS, cranberry mustard 10

F L A T B R E A D S

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

FLATBREAD chorizo, salsa verde, red onion, tomatoes, feta 13

december 4, 2009

Fri, 04 Dec 2009 16:44:00 -0800

S M A L L D I S H E S

SOUP OF THE MOMENT maple bourbon pumpkin cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

DULCE DE LECHE, toast, cambozola 6

B O A R D S

CHARCUTERIE chicken liver mousse, ham hock terrine, bison & jagermeister terrine 14

CHEESE PLATE ash ripened camembert, hilary’s red dawn, smoked goat cheese 15

olive fig tapenade BRUSCHETTA, roasted tomatoes, goat cheese 10

S A L A D S

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

grilled GEM LETTUCE, herb vinaigrette, smoked feta, hazelnuts 9

roasted beet and goat cheese TERRINE, truffled honey vinaigrette, sesame cracker 10

V E G E T A B L E S

sweet dumpling SQUASH, mole, pumpkin seeds, cilantro 6

roasted TURNIPS & KOHLRABI, salsa verde 6

crispy fried CAULIFLOWER, kimchee vinaigrette, apple 6

risotto ARANCINI gorgonzola, mushrooms, scallion oil 11

S E A F O O D

dungeness CRAB FRITTERS salsa verde aioli, fennel peashoot salad 15

salt spring island MUSSELS, bacon, leeks, phoenix gold lager 16

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

whaletale ipa battered OYSTERS, pickled mustard seed aioli, red cabbage slaw 12

LING COD, israeli couscous, squash, kale, tabasco butter 16

M E A T

grilled PORK BELLY, pumpkin brioche, kumquat marmalade, root chips 12

fireside ale braised SHORTRIBS, parsnip polenta, brussel sprouts, beach mushrooms 16

smoked CHICKEN WINGS, maple chili glaze 14

GRILLED CHEESE, pulled pork, white cheddar, root chips 12

ginger hoisin PORK RIBS 15

bison CORNDOGS, cranberry mustard 10

F L A T B R E A D S

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

FLATBREAD pulled chicken, barbeque sauce, red onion, squash, gruyere 13

november 29th, 2009

Sun, 29 Nov 2009 17:24:00 -0800

S M A L L D I S H E S

SOUP OF THE MOMENT chorizo, pork and white bean cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

DULCE DE LECHE, toast, cambozola 6

B O A R D S

CHARCUTERIE duck liver mousse, chorizo terrine, bison & jagermeister pate 14

CHEESE PLATE moonstruck blossom blue, hilary’s red dawn, smoked goat cheese 15

olive fig tapenade BRUSCETTA, roasted tomatoes, goat cheese 10

S A L A D S

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

grilled GEM LETTUCE, salsa verde, smoked feta, hazelnuts 9

roasted beet and goat cheese TERRINE, truffled honey vinaigrette, sesame cracker 10

V E G E T A B L E S

red kuri SQUASH & ESCAROLE, pecorino 6

roasted CAULIFLOWER, kimchee vinaigrette, apple 6

risotto ARANCINI gorgonzola, mushrooms, scallion oil 11

S E A F O O D

dungeness CRAB FRITTERS salsa verde aioli, pickled fennel salad 15

salt spring island MUSSELS, chorizo, apple, phoenix gold lager 16

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

M E A T

bison MEATBALLS, polenta, tomato sauce, pecorino 12

roasted RICE CAKES, gai lan, pulled pork, crispy shallots 8

buttermilk fried CHICKEN creamed spaghetti squash, romesco, strawberry molasses chutney 15

grilled pork belly SALAD WRAPS, pickled mustard seed aioli 10

smoked CHICKEN WINGS, maple chili glaze 14

GRILLED CHEESE, pulled pork, white cheddar, root chips 12

ginger hoisin PORK RIBS 15

F L A T B R E A D S

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

FLATBREAD smoked tuna, bacon, pineapple chutney, cambozola 13

november 15th, 2009

Sun, 15 Nov 2009 19:31:00 -0800

S M A L L D I S H E S

SOUP OF THE MOMENT pumpkin & chipotle cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

DULCE DE LECHE, toast, cambozola 6

B O A R D S

CHARCUTERIE pork cretons, duck and pistachio pate, smoked tuna mousse 15

CHEESE PLATE hilary’s belle anne, moonstruck beddis blue, maple pecan chevre 15

olive fig tapenade BRUSCETTA, roasted tomatoes, goat cheese 10

S A L A D S

grilled RADICCHIO, balsamic, croutons, pecorino 9

roasted beet TERRINE, mixed leaves, truffle honey vinaigrette 10

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

BUTTER LETTUCE, watermelon radishes, carrot, cauliflower, tahini goddess 9

V E G E T A B L E S

risotto ARANCINI gorgonzola, mushrooms, scallion oil 12

crispy BRUSSLE SPROUTS, apple, kimchi vinaigrette, scallions 7

nugget POTATOES, chorizo, cheese curds, fried egg 7

butternut squash SPAETZLE, pulled pork, collard greens, pecorino 13

roasted BEETS, beet greens, walnuts, gorgonzola 7

S E A F O O D

dungeness CRAB FRITTERS salsa verde aioli, pickled fennel peashoot salad 15

salt spring island MUSSELS, chicken sausage, merridale cider, cream, mustard 16

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

ROUGHEYE ROCKFISH red kuri squash, fried chickpeas, celeriac, tomato chutney 16

M E A T

HANGER STEAK, sunchokes, kohlrabi, bacon, turnip greens, miso butter 16

ginger hoisin PORK RIBS 15

smoked CHICKEN WINGS, maple chili glaze 14

GRILLED CHEESE, pulled pork, white cheddar, root chips 14

F L A T B R E A D S

FEATURE smoked pork loin, pineapple chutney, cheddar 13

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

november 11th, 2009

Wed, 11 Nov 2009 16:28:00 -0800

S M A L L D I S H E S

SOUP OF THE MOMENT smoked sablefish chowder cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

crispy fried HOMINY, cilantro, lime 4

B O A R D S

CHARCUTERIE ham hock terrine, duck and pistachio pate, smoked tuna mousse 15

CHEESE PLATE hilary’s belle anne, moonstruck beddis blue, pink peppercorn chevre 15

olive fig tapenade BRUSCETTA, roasted tomatoes, goat cheese 10

S A L A D S

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

local APPLES, bacon, kimchee vinaigrette, maple crème fraiche, sunflower sprouts 9

grilled RADICCHIO, balsamic, croutons, pecorino 9

V E G E T A B L E S

black eyed pea FRITTERS, buttermilk ranch 7

roasted HEIRLOOM SQUASH, maple, bourbon, pecans 7

crispy fried CAULIFLOWER, cilantro mint vinaigrette, crispy shallots 7

risotto ARANCINI gorgonzola, mushrooms, scallions 12

S E A F O O D

dungeness CRAB FRITTERS salsa verde aioli, pickled fennel peashoot salad 15

salt spring island MUSSELS, heirloom tomatoes, ginger, white wine, cilantro 16

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

ROCKFISH roasted sunchokes, bacon jam, turnip greens 16

M E A T

smoked PORK LOIN, bbq grits, collard greens, pineapple chutney 15

chorizo CORN DOGS, house catsup 12

ginger hoisin PORK RIBS 15

smoked CHICKEN WINGS, maple chili glaze 14

HANGER STEAK roasted potatoes, corn, mei king choi, squash puree, miso butter 16

GRILLED CHEESE, pulled pork, white cheddar, root chips 14

F L A T B R E A D S

FEATURE smoked tuna, pork belly, caramelized onions, smoked cheddar, apple 13

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

brunch

Fri, 06 Nov 2009 16:50:45 -0800

november 6th, 2009

Fri, 06 Nov 2009 16:44:00 -0800

S M A L L D I S H E S

SOUP OF THE MOMENT bison and chipotle chili cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

B O A R D S

CHARCUTERIE ham hock terrine, duck and pistachio pate, smoked tuna mousse 15

CHEESE PLATE hilary’s belle anne, moonstruck beddis blue, pink peppercorn chevre 15

S A L A D S

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

heirloom TOMATOES, grilled bread, red onion, fried capers, balsamic, pecorino 9

fuji APPLES, arugula, bacon, kimchee vinaigrette, maple crème fraiche 9

V E G E T A B L E S

roasted beet and goat cheese TERRINE, mixed leaves, truffle honey vinaigrette 10

risotto ARANCINI gorgonzola, mushrooms, scallions 12

roasted DELICATA SQUASH, maple, bourbon, pecans 7

baby japanese TURNIPS & KOHLRABI, bacon, turnip greens, miso 7

crispy fried BROCCOLI & CAULIFLOWER, ginger scallion sauce, crispy shallots 7

S E A F O O D

dungeness CRAB FRITTERS salsa verde aioli, pickled fennel peashoot salad 15

salt spring island MUSSELS, potato cream, leeks, chorizo 16

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

quallicum bay SCALLOPS lentils, brussel sprouts, bacon, squash, bourbon caramel 16

phoenix battered CATFISH, pickled mustard seed aioli, fennel peashoot salad 15

M E A T

bison and pork BURGER, smoked cheddar, frites 13

pulled pork POUTINE, natural pastures cheese curds, creamy smoked paprika gravy 11

buttermilk fried CHICKEN, black eyed pea succotash, maple 15

ginger hoisin PORK RIBS 15

smoked CHICKEN WINGS, maple chili glaze 14

HANGER STEAK duck fat fingerling potatoes, smoked kale, pumpkin butter 16

GRILLED CHEESE, pulled pork, white cheddar, root chips 14

F L A T B R E A D S

FEATURE pork belly pastrami, caramelized onions, gruyere, red pepper 13

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

november 5th, 2009

Thu, 05 Nov 2009 19:32:37 -0800

november 5th, 2009

Thu, 05 Nov 2009 19:32:00 -0800

S M A L L D I S H E S

SOUP OF THE MOMENT bison and chipotle chili cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

B O A R D S

CHARCUTERIE pressed ham hock terrine, duck and pistachio, smoked tuna mousse 15

CHEESE PLATE hilary’s belle anne, moonstruck beddis blue, pink peppercorn chevre 15

S A L A D S

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

heirloom TOMATOES, grilled bread, italian parsley, red onion, capers, balsamic 9

fuji APPLE, bacon, kimchee vinaigrette, arugula, maple crème fraiche 9

V E G E T A B L E S

risotto ARANCINI gorgonzola, mushrooms, scallions 12

roasted RED CURRY SQUASH, maple, bourbon, candied pecans 7

baby japanese TURNIPS & KOHLRABI, bacon, miso 7

crispy fried BROCCOLI & CAULIFLOWER, cilantro mint vinaigrette, crispy shallots 7

F I S H

salt spring island GALLO MUSSELS, red curry, squash, coconut milk 16

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

dungeness CRAB FRITTERS salsa verde aioli, pickled fennel peashoot salad 15

salt and vinegar potato chip crusted CATFISH, smoked kale, lentils, squash puree 15

M E A T

bison and pork BURGER, apple chutney, smoked cheddar, frites 13

pulled pork POUTINE, natural pastures cheese curds, smoked paprika cream gravy

ginger hoisin PORK RIBS 15

smoked CHICKEN WINGS, maple chili glaze 14

buttermilk fried CHICKEN, creamed collard greens, roasted corn, scrapple, hot sauce 15

sunchoke MAC & CHEESE, leeks, chorizo, boccocini 10

HANGER STEAK duck fat fingerling potatoes, brussel sprouts, salsa verde, pumpkin butter 16

GRILLED CHEESE, pulled pork, white cheddar, root chips 14

F L A T B R E A D S

FEATURE pork belly pastrami, caramelized onions, gruyere, red pepper 13

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

november 4th, 2009

Wed, 04 Nov 2009 16:48:00 -0800

S M A L L D I S H E S

SOUP OF THE MOMENT curried cauliflower, chickpea and spinach cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

B O A R D S

CHARCUTERIE pressed ham hock terrine, duck and pistachio, pork belly pastrami 15

CHEESE PLATE hilary’s belle anne, moonstruck beddis blue, pink peppercorn chevre 15

olive fig tapenade BRUSCHETTA, roasted tomatoes, goat cheese, balsamic 10

S A L A D S

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

heirloom TOMATOES, grilled bread, bacon, italian parsley, buttermilk ranch 9

warm sweet meat SQUASH & LENTIL salad, goat cheese, arugula, mustard vinaigrette 9

V E G E T A B L E S

risotto ARANCINI gorgonzola, mushrooms, scallions 12

roasted RED CURRY SQUASH, maple, bourbon, candied pecans 7

baby japanese TURNIPS & KOHLRABI, bacon, miso 7

crispy fried BROCCOLI & CAULIFLOWER, kimchee vinaigrette, crispy shallots 7

F I S H

salt spring island GALLO MUSSELS, chorizo, potato, leeks, cream 16

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

dungeness CRAB FRITTERS salsa verde aioli, pickled fennel peashoot salad 15

salt and vinegar potato chip crusted CATFISH, smoked kale, squash puree 16

M E A T

bison and pork BURGER, apple chutney, smoked cheddar, frites 13

pulled pork PASTA, turnip greens, mascarpone, smoked paprika, pecorino 13

buttermilk fried CHICKEN, collard greens, scrapple, hot sauce 15

ginger hoisin PORK RIBS 15

smoked CHICKEN WINGS, maple chili glaze 14

HANGER STEAK duck fat fingerling potatoes, brussel sprouts, salsa verde, pumpkin butter 16

GRILLED CHEESE, pulled pork, white cheddar, root chips 14

F L A T B R E A D S

FEATURE pork belly pastrami, caramelized onions, gruyere, red pepper 13

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

november 1st, 2009

Sun, 01 Nov 2009 20:28:00 -0800

S M A L L D I S H E S

SOUP OF THE MOMENT curried cauliflower, chickpea and spinach cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

B O A R D S

CHARCUTERIE pressed ham hock terrine, duck and pistachio, pork belly pastrami 15

CHEESE PLATE hilary’s belle anne, moonstruck beddis blue, pink peppercorn chevre 15

olive fig tapenade BRUSCHETTA, roasted tomatoes, goat cheese, balsamic 10

S A L A D S

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

heirloom TOMATOES, buffalo mozzarella, olive fig tapenade 9

warm sweet meat SQUASH & LENTIL salad, goat cheese, mustard vinaigrette 9

V E G E T A B L E S

risotto ARANCINI gorgonzola, mushrooms, scallions 12

smoked SUGAR PUMPKIN, bourbon, candied pecans 7

baby japanese TURNIPS & KOHLRABI, bacon, miso 7

roasted NUGGET POTATOES, chorizo, goat cheese 7

F I S H

salt spring island GALLO MUSSELS, chicken sausage, kale, phoenix lager 16

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

dungeness CRAB FRITTERS salsa verde aioli, pickled fennel peashoot salad 15

miso cured BLACK COD, brussel sprouts, bacon, sunchoke puree 16

M E A T

bison and pork BURGER, apple chutney, smoked chedder, frites 13

pulled pork PASTA, turnip greens, mascarpone, smoked paprika, pecorino 13

buttermilk fried CHICKEN, collard greens, white polenta, hot sauce 15

ginger hoisin PORK RIBS 15

smoked CHICKEN WINGS, maple chili glaze 14

HANGER STEAK braised greens, pumpkin butter, smashed potatoes, cheese curds 16

GRILLED CHEESE, pulled pork, white cheddar, root chips 14

F L A T B R E A D S

FEATURE pork belly pastrami, caramelized onions, gruyere, red pepper 13

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

October 28, 2009

Wed, 28 Oct 2009 18:30:00 -0700

S M A L L D I S H E S

SOUP OF THE MOMENT creamy rutabaga and sunchoke cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

B O A R D S

CHARCUTERIE pressed ham hock terrine, duck and pistachio, pork belly pastrami 15

CHEESE PLATE hilary’s red dawn, moonstruck baby blue, pink peppercorn chevre 15

olive fig tapenade BRUSCHETTA, roasted tomatoes, goat cheese, balsamic 10

CHICKEN LIVER TOAST, grain mustard, pickled onions 6

S A L A D S

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

BUTTER LETTUCE roasted baby beets, hazelnuts, balsamic vinaigrette, goat cheese9

warm HEIRLOOM SQUASH salad, bacon, dandelion greens, pecorino 9

V E G E T A B L E S

roasted DELICATA SQUASH, maple chili glaze 7

crispy fried BRUSSEL SPROUTS, kimchee viniagrette 7

risotto ARANCINI gorgonzola, mushrooms, scallions 12

F I S H

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

dungeness CRAB FRITTERS salsa verde aioli, pickled fennel peashoot salad 15

salt spring island GALLO MUSSELS, caramelized fennel, chipotle, cream, maple 16

merridale cider battered sockeye SALMON, celeriac puree, brussel sprouts 16

M E A T

buttermilk fried CHICKEN, green tomato chutney, white polenta15

ginger hoisin PORK RIBS 15

smoked CHICKEN WINGS, maple chili glaze 14

pulled pork SCRAPPLE, bacon, sunchoke cream, fried egg, mixed leaves $10

GRILLED CHEESE, pulled pork, white cheddar, root chips 14

PORK BELLY, bourbon caramel, farro risotto, collards greens, chanterelles, pumpkin 16

F L A T B R E A D S

FEATURE smoked tuna, schinkenspeck, caramelized onions, bocconcini 13

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

October 25th, 2009

Sun, 25 Oct 2009 16:39:00 -0700

S M A L L D I S H E S

SOUP OF THE MOMENT creamy rutabaga and sunchoke cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

B O A R D S

CHARCUTERIE pressed ham hock terrine, chicken liver mousse, pork belly pastrami 15

CHEESE PLATE hilary’s red dawn, moonstruck baby blue, pink peppercorn chevre 15

olive fig tapenade BRUSCHETTA, roasted tomatoes, goat cheese, balsamic 10

S A L A D S

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

GEM LETTUCE watermelon radishes, pear, kimchee vinaigrette, furikake 9

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

warm HEIRLOOM SQUASH salad, bacon, dandelion greens, goat cheese 9

V E G E T A B L E S

roasted DELICATA SQUASH, maple chili glaze 7

crispy fried BRUSSEL SPROUTS, cilantro mint vinaigrette, crispy shallots 7

risotto ARANCINI gorgonzola, mushrooms, scallions 12

F I S H

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

dungeness CRAB FRITTERS salsa verde aioli, pickled fennel peashoot salad 15

salt spring island GALLO MUSSELS, pumpkin, red curry, coconut milk 16

sockeye SALMON, smoked tuna potato cake, sunchoke puree, miso butter 16

M E A T

ginger hoisin PORK RIBS 15

smoked CHICKEN WINGS, maple chili glaze 14

GRILLED CHEESE, pulled pork, white cheddar, root chips 14

pumpkin ale braised SHORTRIBS, farro risotto, collards greens, chanterelles 16

PORK BELLY bourbon caramel, brussel sprouts, squash 16

buttermilk fried CHICKEN, scrapple, green tomato chutney 15

F L A T B R E A D S

FEATURE smoked tuna, schinkenspeck, caramelized fennel, goat cheese 13

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

October 24th, 2009

Sat, 24 Oct 2009 16:51:00 -0700

S M A L L D I S H E S

SOUP OF THE MOMENT creamy rutabaga and sunchoke cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

B O A R D S

CHARCUTERIE pressed ham hock terrine, chicken liver mousse, pork belly pastrami 15

CHEESE PLATE hilary’s red dawn, moonstruck baby blue, pink peppercorn chevre 15

olive fig tapenade BRUSCHETTA, roasted tomatoes, goat cheese, balsamic 10

S A L A D S

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

GEM LETTUCE watermelon radishes, nectarine, kimchee vinaigrette, furikake 9

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

warm HEIRLOOM SQUASH salad, bacon, dandelion greens, goat cheese 9

V E G E T A B L E S

buttermilk fried baby FENNEL, sweet chilli aioli 7

roasted DELICATA SQUASH, maple chili glaze 7

crispy fried BRUSSEL SPROUTS, cilantro mint vinaigrette, crispy shallots 7

risotto ARANCINI bacon, apple, smoked cheddar, scallion oil 12

F I S H

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

dungeness CRAB FRITTERS salsa verde aioli, pickled fennel peashoot salad 15

salt spring island GALLO MUSSELS, pumpkin, red curry, coconut milk 16

SMOKED TUNA and potato cakes, tomato jam, mizuna 10

sockeye SALMON, celeriac puree, brussel sprouts, miso butter 16

M E A T

ginger hoisin PORK RIBS 15

smoked CHICKEN WINGS, maple chili glaze 14

GRILLED CHEESE, pulled pork, white cheddar, root chips 14

pumpkin ale braised SHORTRIBS, farro risotto, squash, chanterelles 16

PORK BELLY bourbon caramel, collard greens, pulled pork scrapple 16

F L A T B R E A D S

FEATURE chorizo, apple, roasted garlic, smoked cheddar 13

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

October 21st, 2009

Wed, 21 Oct 2009 19:41:00 -0700

S M A L L D I S H E S

SOUP OF THE MOMENT cup 4 bowl 8

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

B O A R D S

CHARCUTERIE prosciutto wrapped pork and pear terrine, chicken liver mousse, pork belly pastrami 15

CHEESE PLATE hilary’s red dawn, moonstruck baby blue, maple pecan chevre 15

olive fig tapenade BRUSCHETTA, roasted tomatoes, goat cheese, balsamic 10

S A L A D S

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

SMOKED TUNA, peashoots, watermelon radishes, nectarine, kimchee vinaigrette 9

PICKLED BEETS, hazelnuts, truffle oil, pecorino 9

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

roasted SQUASH salad, french lentils, goat cheese 9

V E G E T A B L E S

pan roasted EGGPLANT, bacon, miso, scallions 7

nugget POTATOES, chorizo, caramelized onions, fried egg, pecorino 8

crispy fried BRUSSEL SPROUTS, cilantro mint vinaigrette 7

risotto ARANCINI bacon, apple, smoked cheddar, scallion oil 12

F I S H

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

dungeness CRAB FRITTERS salsa verde aioli, pickled fennel peashoot salad 15

salt spring island GALLO MUSSELS, sunchoke cream 16

sockeye SALMON, buckwheat spaetzle, chanterelle mushrooms, bacon jam 16

M E A T

ginger hoisin PORK RIBS 15

smoked CHICKEN WINGS, maple chili glaze 14

braised DUCK LEG, semolina polenta, collard greens, blackberry porter jus 16

GRILLED CHEESE, pulled pork, white cheddar, root chips 14

JERK CHICKEN TACOS, salsa verde, pineapple chutney 12

FLATBREADS

FEATURE smoked pork, apple, caramelized onion, smoked cheddar 13

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

Menu : October 18, 2009

Sun, 18 Oct 2009 16:28:00 -0700

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

OLIVES chili, mint, orange 5

CHARCUTERIE prosciutto wrapped pork and pear terrine, chicken liver mousse, pork belly pastrami 15

CHEESE PLATE hilary’s red dawn, moonstruck baby blue, maple pecan chevre 15

SOUP OF THE MOMENT cup 4 bowl 8

olive fig tapenade BRUSCHETTA, roasted tomatoes, goat cheese, balsamic 10

SPINACH prosciutto, balsamic reduction, goat cheese, crispy onions 12

SMOKED TUNA, peashoots, watermelon radishes, nectarine, kimchee vinaigrette 9

pickled BEETS, goat cheese, hazelnuts, truffle oil 9

MIXED LEAVES white grace cheese, candied pecans, vanilla pear vinaigrette 9

TUNA TATAKI togarashi, cilantro mint vinaigrette, crispy shallots 12

pan roasted EGGPLANT, bacon, miso, scallions 7

ginger hoisin PORK RIBS 15

nugget POTATOES, chorizo, caramelized onions, fried egg, pecorino 8

dungeness CRAB FRITTERS salsa verde aioli, pickled fennel peashoot salad 15

smoked CHICKEN WINGS, maple chili glaze 14

crispy fried BRUSSEL SPROUTS, cilantro mint vinaigrette 7

risotto ARANCINI bacon, apple, smoked cheddar, scallion oil 12

smokey pulled pork PASTA, apple, mascarpone, pecorino 13

salt spring island GALLO MUSSELS pinot noir, bacon, leeks 16

smoked DUCK LEG, buckwheat spaetzle, collard greens, tomato chutney 16

salt and vinegar chip crusted LING COD brussel sprouts, chanterelle mushrooms, sunchoke puree 16

GRILLED CHEESE, pulled pork, white cheddar, root chips 14

FLAT IRON STEAK roasted squash, chocolate porter grits, miso butter 16

FEATURE FLATBREAD jerk chicken, pineapple chutney, smoked cheddar 13

SINATRA FLATBREAD tomato, basil, buffalo mozzarella 13

LIBERACE FLATBREAD figs, prosciutto, caramelized onions, goat cheese 15

The Story Of Our Shoe Tree

Tue, 01 Sep 2009 09:12:00 -0700

......Began in April, and came to completion in July. The shoes were donated from W.I.N. (a charitable organization for women in need), and were all shoes that were not saleable. We kept a basket full of shoes for people to choose from, and then wishes were made, shoes were tossed, and donations were collected. Thus a community sculpture was created!

Trip Advisor Review

Sun, 30 Aug 2009 11:49:00 -0700

“The café is absolutely superior. The atmosphere is very tastefully done, by the owner herself, and it changes every season. Her dedication to her baby is shown as she herself makes an appearance almost every night as an extremely well dressed hostess, to help make customers feel as if they have stepped into her own home. The staff is extremely hospitible, polite and very knowledgeable.

When I went to this resteraunt it was very busy, but my waiter Andrew was 150% there for me and my family. It made us feel as if we were his only table when of course that was not the case. The food was remarkable. Flavors that you would never ever think of combining, the chef seems to match as if they were always meant to pair each other. One of my favorite dishes was the Liberace flatbread, figs, proscuitto, goat cheese and caramelized onions all atop a delicious thin crusted pizza.

For those of you who think this place is over priced, maybe you should try sampling the menu like your server suggested. Your meant to order 3 or four items between 2 people and share. This way you can sample the menu better and get a larger variety of flavors. This is what I love about this resteraunt, it encourages sharing which is something that is somewhat forgotten in our society. Not to mention you are paying for 100% local, organic food. I also love the fact that there is no rush when you are there, the servers understand that its a whole evenings entertainment. You are meant to sit and take in the atmosphere, enjoy the music, sip wine in the antique shop, order a few more plates, have great coffee, and be in bliss." - Trip Advisor

September Recipe : Sweet Pickles

Thu, 27 Aug 2009 21:06:00 -0700

2 cucumbers
2 tbsp kosher salt

brine:
3/4 cup granulated sugar
3/4 cup rice wine vinegar
3/4 cup water
1 tbsp. salt
1 tsp. crushed chilli’s
fresh dill sprigs

- Slice cucumbers into thin rounds (1/4 -1/2 cm)
- Toss with salt and let sit for 1/2 hour
- Combine brine ingredients in a saucepan and bring to a boil
- Remove from heat
- Rinse cucumbers under cool water
- Combine with fresh dill in a nonreactive container. Pour brine overtop.
- Let cool at room temp. And then refrigerate. Will last one month in sealed container

August Recipe : PEAR VANILLA VINAIGRETTE

Thu, 27 Aug 2009 20:55:00 -0700

2 pears
1 tbsp honey
1 vanilla bean
60 ml red wine vinegar
1 tsp vanilla extract
500 ml canola oil
salt and pepper to taste

- Preheat oven to 350
- Peel, halve and core pears, and place onto oven proof pan
- Scrape out vanilla bean onto pears, coat with honey and add 1/2 cup water to pan cover with foil and roast until soft
- Once pears are cool, puree with remaining liquid
- Add salt and pepper, red wine vinegar, and vanilla extract
- Slowly drizzle in canola oil

'Town and Country' ~ Alaska Airlines Magazine / February 2009

Sun, 23 Aug 2009 14:32:00 -0700

Music of a different type entertained me that night at The Superior...

miranda sage

Sat, 22 Aug 2009 20:38:00 -0700

Miranda Sage, born in England and brought up in Canada, had an early start in musical education in piano, clarinet, saxophone, and guitar. Her vocal training was acquired at the University of Victoria, Victoria Conservatory of Music, numerous jazz workshops (Canada:Victoria, Banff; U.S: Port Townsend; Ireland: Belfast), including study with Sheila Jordan, Jay Clayton, Louise Rose, and Norma Winstone. This has given her a solid base on which to build her concept of the voice as an instrument. Her credits include competitive recognition, and musical tours in Europe, the U.S., and Canada.

http://www.mirandasage.ca/

Bill Johnson

Sun, 22 Mar 2009 20:40:00 -0700

Bill Johnson Blues Band Blues / Jazz / Rock A Blast of Majestic Blues Power

myspace.com/billjohnsonbluesband

dj aleph1ne

Sun, 22 Feb 2009 20:42:00 -0800

The art of sampling.

http://www.myspace.com/aleph1ne

gareth owen flamenco guitar

Sun, 22 Feb 2009 20:36:00 -0800

Gareth Owen blends the traditions of Flamenco guitar with his own aggressively passionate style. A talented young guitarist, from Canada's West Coast, he is one of the privileged few North Americans born into the world of Flamenco.

greenlaw

Sun, 22 Feb 2009 20:34:00 -0800

Gracing stages from St Petersburgh, Russia to Toronto, Canada, Greenlaw is paving the way for their much anticipated debut album with Formation Records due for International release Spring 2009. Greenlaw‚Äôs earthy soul sound is a new direction for the UK based DnB label but is one that is definitely turning heads. Front woman Skyla J comes with powerful thought provoking lyrics presented with an angelic molasses like voice that is sweet enough to be compared to an early Jill Scott meets Indie Irie by UK‚Äôs F magazine. Winners of the ‚Äúmost memorable show of 2004‚Ä≥( Monday Mag Victoria B.C) the band released their full length studio album in 2005 entitled Time and Energy that was quickly hailed by CBC Radio 1 as one of the ‚Äútop albums of 2005‚Ä≥. In 2007 the band was nominated top four out of 40‚000 bands for an Indy Award in London England and recently Greenlaw was up for Best International Act at the 2008 DnB Awards.http://www.greenlawmusic.com/

Thank You Note From Wedding

Sat, 26 Jul 2008 21:14:00 -0700

A Thank You Note From a Wedding at the cafe on July 26th.

Thank you, Lisa and Torin!

Thank you again for helping to make our wedding day so special. We had a wonderful time. Our guests loved the venue, raved about the food and said the staff was great. They loved seeing you all behind the bar doing YMCA! We had two picky eaters who we were a bit worried about but they both loved the food. We also had several people say how much they enjoyed your dad's gallery - an extra special treat we didn't expect. We are starting to get photos from the guests - many show people enjoying the food! My cousin's son said it was the best day of his life as he got to run around the garden with the other kids all night. We had such a good time. I just can't tell you how much we enjoyed it. We wake up in the middle of the night and say, "Remember .... Remember ....". We knew The Superior would be a great wedding venue but it exceeded all our expections. Thanks again. Please thank all your staff for us. See you soon.

Noreen and Mariann

"Restaurant with Visual Feast" ~ Westcoast Living

Thu, 26 Jun 2008 09:09:00 -0700

"Clearly Superior" - Monday Magazine

Thu, 01 Jun 2006 09:08:00 -0700