Dine Arond 2025 by Times Colonist

2025

bistro 10 a cres

FIRST COURSE

choice of ROASTED BEETS

guajillo dressing, dukkah walnut, arugula, goat cheese ajo blanco

BEEF CARPACCIO

gribiche aioli, balsamic, arugula, reggiano parmesan, crostinis

choice of SECOND COURSE

CHICKEN PARMIGIANA

house made fettuccine, san marzano tomatoes, parmigiano

THIRD COURSE

choice of

CAESAR SALAD

$45 SET MENU

romaine, bacon, herb and garlic croutons, crispy capers, parmesan

VONGOLE

manila clams - garliconions - cherry tomatoeschillies -parsley

MOULES & FRITES

white wine butter, parsley

SEASONAL CHEESECAKE coulis, streusel, Chantilly cream

HUMBOLDT SQUID

The Bistro | Farm to Table 611 Courtney Street, Downtown Victoria

For reser vations call 250-893-5816 or email bistro@10acres.ca

romesco, olives, chorizo, lemon aioli

AGNOLOTTI

ricotta and herb stuffed, brown butter squash puree, winter fruit agrodolce

PORK SCHNITZEL

mushroom cream sauce, mashed potatoes

CHOCOLATE CAKE coulis, streusel, Chantilly cream

The Commons | Fun & L ively 620 Humboldt Street, Downtown Victoria For reser vations call 250-893-1529 or email commons@10acres.ca

ROASTED CAULIFLOWER herb puree, dates, crispy shallots

ASHMEAD FARM GLAZED LAMB CHOP sticky chili garlic sauce

PAN SEARED SALMON

brown butter winter squash puree, mushrooms, risotto

PECAN SLAB house made gelato

$35 SET MENU

FIRST COURSE choice of ALBACORE TUNA TOAST green onions, spicy mayo, tobbiko, crispy onions, shiso

SMASH BURGER

6oz patty, american cheese, house sauce, lettuce, fries choice of SECOND COURSE

LASAGNA house made pasta, pomodoro sauce, garlic baguette

THIRD COURSE

choice of

SEASONAL CHEESECAKE coulis, streusel, Chantilly cream

ASHMEAD FARM LAMB KEBAB two kebab, muhammara, pickled onions, whipped feta, naan

SUSHI PLATTER prawn tempura roll, avocado roll and tuna tataki

FISH & CHIPS

ROASTED BUTTER SQUASH SALAD

mojo sauce, almonds, pickled pomagranate seeds, lentil, halloumi

½ BABY BACK RIBS bbq sauce, mashed potatoes, coleslaw

2 piece cod, Hoyne pilsner beer battered, tartar sauce, fries, slaw

CHOCOLATE CAKE coulis, streusel, Chantilly cream

8OZ SIRLOIN STEAK

Gruyere potato gratin, arugula salad, jus, chimichurri

HOUSE MADE ICE CREAM OR SORBET house made gelato

BEEF WAYGU GYOZA four gyoza, green onions, garlic gyoza

¼ ROTISSERIE CHICKEN mashed potatoes, coleslaw, gravy

MUSHROOM AND SPINACH CANNELONI ricotta, fennel, peas, pearl onion, rose sauce

PECAN SLAB house made gelato

HOUSE MADE ICE CREAM OR SORBET house made gelato

YAM ROLL

The Pier | Seaside Dining

$45 SET MENU The Pier | 2538 Beacon Ave., Sidney

FIRST COURSE

choice of ROASTED BEETS

guajilo dressing, walnut dukkah, arugula, goat cheeseajo blanco

BEEF WAYGU GYOZA

four gyoza, green onion, gochujang sauce, sesame seeds

SECOND COURSE

choice of

CHICKEN SUPREME

Gratin potato, chorizo, chicken jus

AHI POKE TUNA BOWL

CAESAR SALAD romaine, bacon, herb and garlic croutons, crispy capers

TUNA TATAKI green onion, daikon, ponzu

PORK SCHNITZEL mushroom cream sauce, mash potato

pineapple, avocado, kizami nori, sesame seeds, soy sauce, spicy mayo

THIRD COURSE

choice of

CHEESECAKE

GRILLED HUMBOLDT SQUID romesco, crispy chicpea, cannelini beans,arugula

AVOCADO SUSHI ROLL

pickle shiitake, avocado, cucumber, green onion, spicy mayo

ASHMEAD FARM LAMB

RAGU PASTA

12hr braised lamb, herb, pangrattato

MUSHROOM AND SPINACH CANNELONI

ricotta, fennel, peas, pearl onion, rose sauce

mix berry compote, streusel, Chantilly cream

CHOCOLATE CAKE coulis, streusel, Chantilly cream

PAN SEARED SALMON

roasted vegetable, mash potato, lemon herb butter sauce

ICE CREAM OR SORBET house made - 10 acres Bakery chocolate chip cookie

8OZ SIRLOIN STEAK mash potato, broccolini, kale, jus

www.10acres.ca

3 COURSE MENU FOR 4 5

CHOOSE ONE ITEM FROM EA CH OF THE FOLL OWING SECTIONS

ST AR TERS

C RIS P Y C O C O N U T S HRI M P

c o c o n u t j u m b o s h r i mp , s w e e t c o c o n u t c h i li s a u c e , c a b b a g e s l a w, r e d c h i li , c i l a n t r o

W A G Y U M E A T B ALL S

s p i c e d t o m a t o & r e d p e p p e r s a u c e , G r a na P a d a n o , b a s i l oi l , g r i l l e d g a rl ic s ou r dou g h , g r e m ol at a

DINE AR OUND MAINS

H O T -H O N E Y C H I C K E N S K E WE RS

h o t- h o n e y g l a z e , p i n e a p p l e a i o li , c a b b a g e s l a w, s e s a m e s e e d s , c i l a n t r o

W H I P P E D F E T A & A V O C A D O D I P f r e s h a v o c a d o , w h i p p e d f e t a , f r e s h c u t t o m a t o s a l s a , c r i s p c h i c k p e a s , w a r m t o r t i l l a c h i p s

R O A S T E D M U SH R O OM R A V IOL I V

s t u f f e d m u s h r o o m r a v i o li , w i l d a r u g u l a , r o a s t e d m u s h r o o m s , r o a s t e d r e d o n i o n s , I t a lia n t o m a t o e s , c r i s p y l e e k s , r o a s t e d g a r li c t r u f f l e c r e a m ,

G r a n a P a d a n o, g r e m ol at a pairs well with

S Y R A H | B l a s t e d C h u r c h VQA , O k a n a g a n Va l l e y, B C

ALE | Ph i l l i p s B l u e B u c k V i c t o r i a , B C M U SH R O OM M A R S A L A SI R LOI N

C RIS P Y S HRI M P N O O D L E B O W L

c r i s p y W h a m - B a m s h r i mp , r a m e n n o o d l e s ,

c h i li c o c o n u t s a u c e , p e a n u t s a u c e , s h i i t a k e

m u s h r o o m s , e d a m a m e , s o f t p o a c h e d r a m e n e g g , c r i s p y w o n t o n s , s e s a m e s e e d s , c i l a n t r o pairs well with

P I N O T G R I S | B l a s t e d C h u r c h , O k a n a g a n Va l l e y, B C

D A R K L A G E R | H o y n e D a r k M a t t e r, V i c t o r i a , B C

g r i l l e d 5 o z s i r l o i n , r o a s t e d m u s h r o o m M a r s a l a s a u c e , c r i s p p o t a t o g n o c c h i , s a u t é e d s p i na c h , k a l e , r o a s t e d

c a r r o t s , r e d o n i o n s , I t a lia n t o m a t o e s , c r i s p l e e k s

pairs well with

C A B E R N E T S AU V I G N O N | B la ck S a g e VQA , O k a na g a n Va ll e y, B C

I PA | D r i f t w o o d Fa t Tu g Vic toria , BC

G O C H U J A N G P O R K T O N K A T S U

c r i s p p a n k o c r u s t e d p o r k , G o c h u j a n g To n k a t s u s a u c e , j a s m i n e r i c e , c a b b a g e s l a w, c i l a n t r o p e p i t a d r e s s i n g , k i m c h i a i o li , g r e e n o n i o n s , r e d c h i li , s e s a m e s e e d s pairs well with

P I NO T NOI R | M o n t e C re e k L i v i n g L a n d , T h o m p s o n Va l l e y, B C

P I L S N E R | Ho y n e , Vi c t o ri a , B C

DESSER TS

E S P R E S S O MAR T I N I M O U S S E

v o d k a , K a h l u a i n f u s e d m i lk c h o c o l a t e m o u s s e , d a r k c h o c o l a t e s h a v i n g s , m i n t , i c i n g s u g a r

H O T C I N N A M O N S U G A R G N O C C H I

c a r a m e l , c h o c o l a t e s a u c e , w h i p p e d c r e a m , f r e s h r a s p b e r r i e s , m i n t

V V E GE TA R I AN

L A NG F O RD

2 4 0 1 M i l s t r e a m R d E , L a n g f o r d , B C

2 50 - 3 9 1 - 50 16

VI C T O R IA

8 1 2 Wh a r f S t , V i c t o ri a , B C

2 5 0 - 3 8 1 -2 2 4 4

5-10PMDAILY

FIRSTCOURSE

BEET HUMMUS seasonal crudites,citruslabneh, pistachiodukkah or

TUNA CRUDO

mushroom soil,onion crema, shishito peppers, kaisoseaweed

DUCK LIVERPATE

brownbuttercrumbs, rhubarbcoulis, tarragon powder, sourdough

SECOND COURSE

MUSHROOM MISO BOWL localmushrooms, tofu,seaweed,misobutterbroth,softegg, sushirice

7AM-2 PM DAILY Make

or SQUIDINK PASTA

fermentedblack bean sauce, chili, clams, prawns,baby scallops,tobiko, bottarga

BISONBAVETTE

roastedpotatoes, cauliflowerpuree,fermented radish mushrooms, redwinejus

THIRDCOURSE

COLD BREW BASQUE CHEESECAKE baileys shaftcremeux,grahamstreusel, crunchytuille,vanilla whip chantilly

or SORBET threescoop daily selection, freshberries $55DINNERMENU

RESERVATIONS

$35BRUNCHMENU

FIRSTCOURSE

SPICED SMOOTHIE blueberry and pineapple

SECOND COURSE

CRAB BENNY yuzu hollandaise, peppery greens, potato wedges

THIRD COURSE

CHOCOLATE CHIA PUDDING with house made granola

Dine Around at Pendray Tea House

Af ternoonTea $55 Scot tish High Tea $55

Relaxand unwind with at imelessAfter noon Tea in ourcharmingVictorian sett ing.

Savour ies

Cucu mb er &Lemon,Dil l, Ch ives Crea mC he ese

Egg, Spin ac h, &MushroomRemou lade

Smoked Sa lmon &CapersGremolata Pi nwhe el, Flyi ng Fi sh Roe

Potato &Car rotCrabCake, Ta rt ar Sauce

Tu rkey Meatba ll Ma ri na ra,Cra nb er ry Sauce

Pork Toulou se,IslandBrie, &O nion Ja m

Fr eshlyBaked Scones

Wh iteC ho colate &LavenderS cone

West holme“Crea mofEarl” Scone

House- Made LocalBer ry Jam&Devon-Style Cream

Sign at ur ePastr ies

BonMacaron

Lemon, Crea m, &Ber ry Pavlova

Wh iteC ho colate,Pumpk in &Car rotCake

Su st ai nableApple &C ho colate Delight

Choice of Orga nicTea/Tisane

AmuseBouche

Smoked Sa lmon Bl in i

Savour ies

WelshRarebit

RoastedGarlicStu ffed Potato e, BaconBit s

Scotch Egg, Mu st ardA ioli achoiceof; Vegg ie,C hicken,orBeefPie

Fr eshlyBaked Scones

Aged Chedda rS cones Onion& Ap pleC hutney,& Tomato Jam

Sign at ur ePastr ies

BonMacaron

Lemon, Crea m, &Ber ry Pavlova

Wh iteC ho colate,Pumpk in &Car rotCake

Su st ai nableApple &C ho colate Delight

Choice of Orga nicTea/Tisane

Served with Sign at urePastr ies

Ex perience ournew eveningScott ishHighTea acozy, hearty twistont radition Enhanc eyourtea with optional pair ings of sparklingwine, localcraft beers, or cide

Afternoon TeaHours: Monday to Friday:11:00am –3:00pm

St aysatHunti ngdon

Hotel& Su ites st ar tat $159 pe rn ig ht Breakfastisincluded

aysatPendray In n &Tea Houseat

pe rn ig ht

J

N 2

A PPE T I Z E R S

B A C O N W R A P PE D S C A L L O P S

SU GGES TED PAIRING: PHILLIPS DINO SOUR S TONE FRUIT - $6.96 C AN

house-cured and smoked bacon, clas sic cock tail s auce, lemon wedge

S T U F F E D M U SH R OO M S

SU GGES TED PAIRING: V.I.B . DOMINION DARK L A GER - $6.96 C AN

but ton mushrooms, cream cheese ar tichoke mix , asiago panko topping

EN

T R

É

E S

S IR L O IN O S C A R

SU GG ES TE D PAI RI NG : IN NI SK IL LI N C AB ER NE T SA UV IG NO N - $9.57 6OZ

fire grilled house-cut top sir loin, s autéed prawns, béarnaise s auce, asparagus, seasonal vegetables, rosemar y roasted potatoes

C H IC K E N C OR D ON B L E U

SU GGES TED PAIRING: H ES TER CREEK CHARDONNAY - $11.30 6OZ

chicken breast stuf fed with slow roasted honey ham, emmental cheese, panko breaded, fried crisp, roasted potatoes, fresh seasonal vegetables

S E A F O O D F E T T U C C INE

SU GG ES TE D PAI RI NG : H ES TE R CR EE K CH AR DO NN AY - $11.30 6OZ

scallops, prawns, cod, white wine lemon cream reduction, asiago cheese, fet tuccine noodles, gar lic toast

D E S SER T S

C HO C OL AT E M O U S S E

SU GGES TED PAIRING: PHILLIPS S TUMP GIN & TONIC $7.61 1OZ

house-made whipped cream, fresh mint

C R È M E BR U L É E

SU GGES TED PAIRING: S TR AIT & NARRO W - PE AR RHU BARB $7.17 C AN clas sic vanilla bean crème br ûlée, lady fingers

(250) 383-7137

919 Douglas St Victoria BC V8W 2C2

a v a i l a b e o n y w h i e s t o c k s a s t - p r c e s d o n o t i n c u d e t a x a n d g r a t u t y

DI NE AR OU ND AT TH EA RB UTU SR OOM

A stunningocean view,beautiful ambiance andfriendly service accompany thismouthwatering 3-course dinner menu. $65 per person, served Januar y24- February 9. Optional wine pairings picked by award-winning Sommelier, Adriano Car tuliares.