Menu Guide by Times Colonist

SPRING 2020

MENU GUIDE Showcasing Greater Victoriaâ&#x20AC;&#x2122;s Top Restaurants

KEEP UNTIL FALL 2020

MAINS SOOKE TROUT 28

FRIED CHICKEN + MASH 27

DINNER MENU

cumin jasmine rice - raita - green peas - cilantro pickled red onions - naan bread - chicken breast

mash potatoes - gravy - vinegar coleslaw sauteed greens

DOWNTOWN VICTORIA 620 HUMBOLDT STREET

BERRYMAN FARM PORK CHOP 31

12OZ NEW YORK STEAK 39

gruyere potato pave - jus 10 Acres Farm garlic and chili kale

gratin potato - jus 10 Acres Farm roasted vegetables

AVOCADO ROLL 12

CAESAR SALAD 14

CHARCUTERIE + CHEESE 26

pickled shiitake - avocado - cucumber green onions - spicy mayo

romaine - bacon - herb & garlic croutons crispy capers - Grana Padano

10 Acres house made condiments - cornichons tapenade

PRAWN TEMPURA ROLL 14

COBB SALAD 18.5

NACHOS 17.5

cucumber - avocado - spicy mayo - tobiko

chicken - tomatoes - mixed greens - blue cheese hard boiled egg - avocado - bacon - sherry dressing

red onion & jalapeño - cheese - black olives pico de gallo - sour cream BBQ PULLED PORK +5 CAJUN CHICKEN BREAST +4.5 GUACAMOLE +3

SHARING OR “NOT”

TUNA TATAKI 16.5 ponzu - green onion - daikon

CEVICHE MIXTO 18.5

CRISPY CALAMARI 14 spicy mayo - jalapeño - green onion - raita

prawns - hand peeled shrimp - octopus - clams halibut - red onion - cilantro - leche de tigre spicy chips

FANNY BAY PAN FRIED OYSTERS 18

CLAM CHOWDER 13

Nashville style hot chicken - coleslaw

preserved lemon aioli - coleslaw

THE FRIED CHICKEN 17

clams - potatoes - Berryman Farm bacon - cream BAGUETTE +2

TOAST 23

BOWLS

HANDFUL

*All our pastas are made fresh in-house daily clams - white wine - parsley

All burgers come with the choice of salad or fries HALF HOUSE SALAD AND HALF FRIES +2 YAM FRIES +2 CAESAR +3

TAGLIATELLE 22

“THE BURGER” 18

SPAGHETTI 26

mushrooms - cream - lardons - peas - onions grana padano

CURRY BOWL

SEAFOOD PLATTER 50 smoked salmon dip - fresh shucked oyster ceviche - marinated clams and mussels smoked tuna dip

Dungeness crab - hand peeled shrimp - romesco gruyere

(fresh chuck ground in-house daily) - aioli tomato jam - cheddar - red onion - lettuce BACON +3

All tacos served on local Adriana’s corn tortillas with pickled jalapeño and red onions GUACAMOLE +3

CHICKEN TACOS 14.5 cilantro & lime marinated - pico de gallo 10 Acres Farm spicy sauce

PRAWN TACOS 17

cumin jasmine rice - raita - green peas - cilantro pickled red onions - naan bread CHICKEN 24 TOFU / HALLOUMI 22

CHICKEN BURGER 18

cilantro & lime marinated - pico de gallo 10 Acres Farm spicy sauce

crispy chicken - guacamole - pico de gallo aioli pickled onion & jalapeño - lettuce

TOFU + HALLOUMI TACOS 14.5

STEAMER MUSSELS + CLAMS 23

LAMB BURGER 20

your choice of: - garlic - white wine - basil - tomatoes - chili - green thai curry - cilantro - lemon FRITES +5 BAGUETTE +2

guajillo chili bbq sauce - pico de gallo 10 Acres Farm spicy sauce

(local lamb by Berryman Farm) - feta - lettuce raita - pickled red onions

Larger Parties: 18% gratuity on parties of 8 or more. Allergy Alert: Please inform your server of any food allergies.

Visit

10ACRES.CA

ALL YOU CAN EAT SUNDAY BRUNCH

Join us for our local farm fresh brunch, featuring free range eggs and a large selection of house made specialities. We have something for everyone!

SATURDAY BRUNCH & BREAKFAST MENU

HAPPY HOUR DRINK SPECIALS Enjoy one of our COZY ﬁres for Happy Hour. We oﬀer a menu starting at ONLY $5, Mon– Fri 2:30pm-4:30pm!

Croque Madame – $16.5 Local back bacon, aged white cheddar, spinach, roasted red pepper garlic cream, honey garlic sundried tomato hash browns, poached egg Smoked Salmon Eggs Benedict – $17.5 English muﬃn, house smoked salmon, spinach, feta dill yoghurt, honey garlic sundried tomato hash browns, hollandaise Fireside Waﬄes – $14.5 Macerated Frangelico berries, Chantilly cream, candied bacon, Canadian maple syrup Smashed Hash Bowl – $17 Smashed hash browns, chorizo, corn succotash, avocado, poached egg, scallions, hollandaise, sourdough PLUS OTHER DELICIOUS FAN FAVOURITES

Pasta is quintessential Italian fare – ours is a new take on the old favourite. We mix international ﬂavours with local ﬂair for pasta you’ve never experienced before – a light, mouthwatering, everyday indulgence that will unravel your taste buds.

local favs

Eat Happy.

Ricotta & Tomato Campanelle | 13 Campanelle, fresh basil, ricotta, parmesan, tomato sauce

Pesto Chicken Radiatori | 17 Radiatori, free run chicken, sun-dried tomatoes, onion, basil pesto, cream, parmesan

Lot 1 Caesar Salad | 9 / 13 Baby kale, Caesar dressing, olive oil croutons, crispy bacon, roasted garlic, shaved parmesan

Polenta Fries | 7 Crispy fried polenta, parmesan, spicy tomato sauce

Lot 1 Breadsticks | 8 Irene’s Bakery, rosemary, parmesan, olive oil, salt, pepper, sun-dried tomato pesto

For our full menu visit us online! їѕљӳѝіњ :¸ÝřKĄA ¸K řKӝ յ ¸ÝěіĀ Čě 9 Ąӝ:ÝÃ

BOTANAS / Bar snacks.

Authentic Nixtamal tacos and botanas. Inﬂuenced by the PNW. Farms & Herds currently on menu: Michell’s, Saanich Organics, Masienda heirloom corn, Two Rivers Meats Menu available after 4pm

PNW ESCABECHE – 3 Local and foraged vegetable pickles

TACOS / Comes with ﬁllings, four nixtamal tortillas, limes, ferments, and three house-made salsas: Taquero salsa verde with nettle, lava rock roasted tomato & chili peppers, and a fried chili pepper salsa.

HOMINY ESQUITES – 6 sweet corn, lime, chilies, crumbled cheese HOUSE FERMENT – 1.5

SHORT RIB / dried pasilla, ancho, & morita braised organic beef rib, grilled onion, lime, cilantro – 22

ROASTED CASHEW & PUMPKIN SEEDS – 4

DUCK CONFIT CARNITA / Yarrow Meadows duck leg conﬁt with ancho and orange, cilantro, lime, cambray onion, coastal mugwort – 21 SNAPPER AL PASTOR / pineapple cucumber pico de gallo, cilantro, lime – 17 WINTER SQUASH / refried pinto beans, winterbor kale, red cabbage, lime, cilantro – 16 PNW MUSHROOM S / local and foraged mushrooms (ask us!), crema, epazote, lime, cilantro, Little Qualicum sunshine feta – 15 TOSTADAS / Nixtamal tostadas.

Nixtamalization is an ancient Mesoamerican process of steeping corn in an alkaline solution to create a more ﬂavourful, nutritional, complex and digestible product. The cooked corn is called ‘Hominy’ which is then ground into a dough, or ‘Masa’ before being formed into small golf sized balls (bolitas.) Each bolita is then hand pressed. This is the process each and every tortilla you eat here undergoes. We source corn through Masienda. All corn is organic, heirloom and completely GMO free (a near impossible task these days) All our corn is grown single origin in Oaxaca, Mexico. While the corn and some ingredients are sourced from Mexico we try to include local ingredients when possible, marrying these two regions under one roof.

ALBACORE / chipotle mayonnaise, avocado, pickled bull kelp – 6 MEZCAL GRAVLAX / Sockeye salmon, mezcal, citrus, dressed microgreens – 8 PINTO / refried pinto beans, avocado, Little Qualicum sunshine feta – 5

Tasting Room Hours

Wed – Sun 4pm – 10pm

250.386.8080 | 199 Dallas Rd, Victoria BC Canada | breakwaterbistro.ca | @breakwatertastingroom

BREAKWATER EST. 2012

We get our items locally whenever possible. Please let your server know about any allergies, garnishes may not be listed. All mayonnaise and dressings made in house with raw egg yolk. SHARES / FRIED CHICKEN / thigh, gluten free breading, pickled jalapenos, buttered bourbon maple syrup, white pickles, toasted sesame seeds – 16 Chef’s selection of local curated or house made CHARCUTERIE & CHEESE, ferments – 17.5 Fried SWEET POTATO BRAVAS / guallijo chili, crema, Two River’s bacon, scallion, ground sumac – 15 House cut KENNEBEC FRIES / Vancouver Island sea salt, kewpie mayonnaise – 7 CHICKEN LIVER PATE / cashew cream, organic chicken liver, foccacia – 8 Traditional clam CHOWDER / with rotating local seafood, foccacia – 9 FIELD + FOREST / ORGANIC GREENS / toasted seeds, Saanich Organics current vegetables, rotating foraged or local berry vinaigrette – 9 Add Sockeye Salmon – 9 Wild MUSHROOM TOAST / wild mushrooms, (ask us!) fresh thyme, crema, chervil, shaved Alpindon cheese – 13 Add chicken liver pate as spread on toast – 18 BURRATA / poached quince, lemon, sesame, organic greens, olive oil, focaccia – 15 KALE GOMAE / vegetable tops, kale, blonde tahini, toasted sesame, bullkelp gomasio – 9 SWEET POTATO / mustard greens, crispy yucca, tahini garbanzo puree, cara cara orange, mint, sumac vinaigrette, toasted sesame seeds – 14 DANDELION / greens, brioche crouton, lemon, popped capers, Alpindon cheese, anchovy dressing – 12 Duck fat FRIED BRUSSEL SPROUTS / Alpindon cheese, marcona almonds, paprika tonnato – 15

Bistro Bar Hours

Café to Go Hours

Mon – Sun 9am – 10pm

Mon – Sun 9am – Dark

SANDWICHES / BEYOND BURGER / vegan patty, kewpie mayonnaise, greens, tomato, onion, pickle choice of side – 16 Two Rivers organic BEEF BURGER / on brioche, kewpie mayonnaise, fermented ketchup, mustard, organic greens, tomato, onion, pickle, choice of side – 14 Add BC cheese* – $2.50 Add Two Rivers bacon* – $4.00 FRIED CHICKEN SANDWICH / on brioche, pickled jalapenos, pickles, beet sauerkraut, smoked cheddar, kewpie mayonnaise, lettuce, tomato, choice of side – 19 Sockeye SALMON BURGER / brioche, capers, kelp remoulade, greens, tomato, choice of side – 19.50 MAINS / SALMON POKE / sushi rice, wild Sockeye salmon, winter squash, tamari, organic greens, spicy togarashi sauce, fried onion, beet kraut, toasted sesame seeds, kelp gomasio. – 17 vegetarian option available* Wild BC HALIBUT & CHIPS / gluten free chickpea tempura batter, kelp tartare sauce, Kennebec fries, house ferments – 1pc. 16.50 2pc. 21.50 FORAGERS FETTUCCINE / Fresh made stinging nettle fettuccine, chanterelles, walnut, Alpindon cheese, arugula, lemon cream, cured egg yolk – 22 SALMON FETTUCCINE / Wild Sockeye salmon, hand made fettuccine noodles, lemon, chervil, cream w/ house fermented mustard, cured egg yolk, James Bay micro greens – 26 Ask your server about our dessert card!

250.386.8080 | 199 Dallas Rd, Victoria BC Canada | breakwaterbistro.ca

9 AM-4 PM

BREAKFAST

MONDAY-FRIDAY | 8:30 AM-4 PM

CLASSICS

SATURDAY & SUNDAY

HASHES

Blue Collar

Three free run eggs, bacon & sausage, pan-fries & Portofino toast

Grilled Tomato

Free run egg, grilled tomato, pan-fries & Portofino toast

6.5

Quick Start

Free run egg, 2 bacon or 1 sausage, pan-fries & Portofino toast

WITH PORTOFINO MULTIGRAIN, SOURDOUGH OR MARBLE RYE ADD PULLED PORK, CHORIZO SAUSAGE, BACON OR GUACAMOLE (+2.5)

Corned Beef Hash

House-cured Certified Angus Beef® brisket, IPA-braised cabbage, gruyere, fried potatoes & caramelized onions, topped with poached free-run eggs & hollandaise

Portabella & Roasted Garlic Hash Roasted portabella & button mushrooms,

Classic

Two free run eggs, pan-fries, bacon or sausage 13 & Portofino toast

Breakfast Poutine

House cut fries, cheese curds, house gravy, 13/15 bacon lardons, topped with 1 free run poached egg & green onions

Homemade French Toast

Canadian maple syrup & fresh fruit Add 4 strips of bacon or 2 British bangers (+5)

Quiche

Flavours change daily, served with local organic greens

BENEDICTS

Chorizo Sausage Hash

Caramelized onion, tomato, portabella & button mushrooms, sharp cheddar cheese, fried potato & fresh rosemary, topped with poached free-run eggs & hollandaise

Pulled Pork Hash

Slow-braised pork, havarti & chipotle-onion 16 relish with fried potatoes, caramelized onions, topped with poached free-run eggs & hollandaise

Huevos Cubanos

Black beans, tomato, Little Qualicum queso 16 fresco, cilantro and green onion, with fried potatoes, caramelized onions, mojo sauce & guacamole topped with poached free-run eggs & hollandaise

Smoked Salmon Benny

Local smoked salmon, lemon horseradish cream cheese, crispy capers (½ 12)

Stilton & Bacon Benny

Stilton cheese, local bacon & sauteed button mushroom (½ 12)

Dungeness Benny

Crab & baby shrimp with shallot, cilantro & roasted red pepper (½ 12)

Roasted Veggie Benny

Roasted portabella mushroom, red pepper, garlic, red onion, havarti & fresh thyme (½ 11)

Fried Chicken & Waffle Benny

Buttermilk fried chicken, bacon lardons and maple syrup on house made waffles topped with poached eggs, hollandaise & green onions (½ 12)

Chef’s choice; Add pan-fries (+3), fruit cup (+3.5) or salad (+4.5)

Triple Benedict 3 ways

TS TR EE

Chorizo sausage, homemade guacamole, 16 Little Qualicum queso fresco & green onions (½ 11)

CR OF

Chorizo & Avocado Benny

ADD GUACAMOLE TO ANY BREAKFAST (+2.5) SUBSTITUTE GRILLED TOMATOES FOR PORTOFINO TOAST OR PAN-FRIES (+1)

Hertel’s ham (½ 11)

fresh thyme, red onion, roasted garlic, red peppers, provolone cheese, fried potato & arugula pesto, topped with poached free-run eggs & hollandaise

ON AN ENGLISH MUFFIN WITH PAN-FRIES & CARAMELIZED ONIONS SUBSTITUTE ORGANIC SALAD (+2) OR FRESH FRUIT (+2)

Classic Benny

SIM CO E

Located at the corner of ST RE ET

HERON ROCK HAPPY HOUR

Croft and Simcoe Streets in James Bay around the corner from Thrifty’s and Spinnakers’

7 DAYS/WEEK

LIVE JAZZ, BLUES, ROCK & SOUL MONDAY, FRIDAY, SATURDAY & SUNDAY

3-5 PM & 8 PM-CLOSE

$10 OFF ALL BOTTLES OF WINE MONDAY PRIME RIB & YORKSHIRE PUDDING SUNDAY

Seasonal Menu. Garden Patio. Local Hangout. – 2540 WINDSOR RD, VICTORIA, BC –

FALL/WINTER MENU PRAWN SCAMPI | 16

WINDSOR STEW | 16 ¾

Prawns sauteed in white wine, butter, garlic & herbs, served with warm bread

Seasonal vegetables & tender beef slow cooked in a red wine herb sauce, served with warm bread

CHARCUTERIE BOARD | 27 Hand selected artisan meats & cheeses, pickled vegetables, warm bread & crackers

FRESH & LOCAL

STUFFED MUSHROOMS | 16

ROASTED QUINOA & PRAWN | 21 Herb garlic prawns, roasted quinoa, English Peas, dried cranberries, arugula & smoked paprika aioli topped with goat cheese. Served with a balsamic reduction vinaigrette

Smoked Gruyere & herb cream cheese stuffed mushrooms on arugula topped with a balsamic reduction served with warm bread

CHORIZO CAVATAPI | 20

CHORIZO MUSSELS | 19 ¾

CREAMY BEET SAUCE SPAGHETTI | 18

Spanish chorizo sausage, mussels, fennel, garlic, tomato, pearl cous cous in a white wine paprika sauce served with warm bread

Spaghetti tossed in a creamy roasted beet sauce topped with candied walnuts & goat cheese

APPLE AND WALNUT SALAD | 16

Smoked gruyere cheese sauce, spanish chorizo, cavatapi pasta, topped with smoked paprika

CHICKEN PAPRIKA | 22

HOPS & SIPS

Artisan greens, fresh apple, candied walnuts, red onion & dried cranberries topped with goat cheese. Served with house made vinaigrette

ROASTED CHICKEN & CRANBERRY PORT SAUCE SANDWICH | 16 ¾ | HALF ORDER 9 ¾

SOUP DE JOUR | 10

Oven-roasted chicken, melted havarti cheese, artisan greens, mayonnaise & house made cranberry port sauce in a ciabatta bun, served with potato salad

Served with warm bread

STEAK TAGLIATA SALAD | 22 Beef rib eye, arugula, red onion, potatoes, dried cranberry topped with freshly grated parm. Served with a balsamic reduction vinaigrette

HAND SELECTED WINES

Tender chicken in a creamy smoked paprika sauce served with fragrant rice topped with creme fresh

STEAK SANDWICH | 19 ¾ | HALF ORDER 12 ½

GOURMET COMFORT FOOD

Slow roasted beef rib eye, horse radish aioli, red onion, artisan greens & melted havarti cheese in a ciabatta bun served with potato salad

BRAISED SHORT RIBS | 25

RED & WHITE

Beer braised short rib served with a roasted garlic & ricotta potato puree

COLD BEERS DRAFT & BOTTLED

Now open for dinner Friday & Saturday evenings

*Seasonal selections available upon request

Windsorcafevictoria.ca

778.440.2540 Family owned & operated | Oak Bay

@Windsorcafevictoria

ONE OF VICT0RIA’S TOP RATED RESTAURANTS ON TRIP ADVISOR VISOR

SAGANAKI OPA FLAMING CHEESE SAGANAKI OPA AWARDED RANKED FAMILY RESTAURANT AWARDEDTRIP TRIP ADVISOR ADVISOR NUMBER 11 RANKED FAMILY FLAMING CHEESE RESTAURANT

Mama Maria, Andreas & Dimitri invite you to come to Ithaka. Here are some of our most popular items.

WARDED TRIP ADVISOR NUMBER RANKED FAMILY RESTAURANT (for our full1menu go to www.ithakagreek.ca) APPETIZERS SAGANAKI Kalamari Appy Spanakopita Houmos or Tzatziki & Pita Keftedes Greek Dry Rib Appy Kalamari Tray Kalamari With Tzatziki, Houmos, Pita, Tomatoes, & Cukes ENTREES All Entrees Served with Rice Pilaf, Roast Potatoes, Veggies & Our Homemade Bread. Kalamari Dinner Roast Lamb Paidakia (Rack Of Lamb Chops) Lamb Sirloin Souvlaki Pork Tenderloin Souvlaki Chicken Souvlaki Moussaka Dolmades (Beef Or Vegetarian) Greek Style Ribs Prawn Santorini (6 Tiger Prawns) s) Spanakopita Dinner Yeegandes (Greek Giant Beans) Zorba’s Dinner (1 Prawn, 1 Chicken, & 1 Pork Tenderloin nderloin Souvlaki)

PASTA DISHES Spaghetti With Meat Sauce Or Vegetarian Sauce Baked Spaghetti Or Baked Lasagna With Meat Sauce Or Vegetarian Sauce Fettuccini Alfredo Fettuccini A La Greca - Penne Con Pollo For Those Who Like To Share We Have The Ithaka Platter For Two or More: Moussaka, Dolmades, Rack Of Lamb Chops, Chicken Souvlaki, Spanakopita, Kalamari, Rice Pilaf, Fresh Vegetables, Tzatziki, Greek Salad, Roast Potatoes & Bread

Baklava $5.50 Ekmek $7.00 Tiramisu $8.00 Mama Maria’s Mocha Almond Ice Cream $6.00 Crème Caramel $5.50

Check Us Out On

OUR HOUMOS & TZATZIKI ARE NOW AVAILABLE AT

Our dips are available at Market on Yates & Market on Millstream Book your Christmas Party with us! Menus for groups of 4 to 20. Call us to discuss the menu and the date while we still have open spots available. Remember to give Ithaka gift cards for Christmas or for any other occasion We serve excellent Greek food made with love from Mama Maria and all our wonderful staff.

Desserts are all Made in House Ekmek Baklava Tiramisu Maria’s Ice Cream Créme Caramel Chocolate Mousse

250-384-6474 at 1102 Yates at Cook

Hours of Operation Monday-Saturday 4pm-9pm

Westcoast Rustic for Fall

STARTERS

COMFORT CLASSICS

Marina Seafood Chowder potato, double smoked bacon, cream

11-

Saanich Peninsula Pickled Beetroot & Blackberry Salad

Shucked Premium Coastal Oysters 21/half dozen

goat cheese pistachio croquette, pickled mustard seeds, shaved radish, aged balsamic vinaigrette, mustard greens, pistachio crumb

White Wine Steamed Shellfish Half Pound 19Full Pound

14-

London Style Battered Fish

pickled shallot mignonette, chili hot sauce, lemon

Hot Smoked Salmon Salad Pan Roasted Belle River Crab Cakes

18-

malt vinegar tomato aioli, pickled vegetables

16-

pea shoots, peas, fennel, egg, endive, frisée, radicchio, greens, warm bacon & mustard vinaigrette

Buttermilk Fried Spiced Calamari

14-

fried peppers, onions, lemon Greek yoghurt

18-

crispy Sicilian chickpea fritter, shaved

Chef’s Select Cheese Plate

Parmesan, black olive relish, persillade

17-

stilton, brie, aged white cheddar, crostini, seasonal preserves

26-

mushy peas & parsley, malt vinegar tomato aioli, German potato salad, cabbage & fennel slaw

Whole Leaf Caesar Salad Grilled Scallop with Lamb Merguez Sausage

17-

shaved Parmesan cheese, pepitas, egg, black olive relish, parsley add grilled chicken breast 10add cold smoked salmon 10add grilled prawns 10-

Cheddar & Bacon Beef Burger

Grilled BC Braised Pork Loin

34-

gnocchi, kale, roasted squash, bacon lardons, zucchini, peach red wine chutney, fresh apple salad, red wine jus, spiced squash purée

Please notify your server of any allergies or dietary restrictions. 18% gratuity added to all groups of 8 or more Due to our focus on local and seasonal food, our menu items, availability and prices are subject to change Executive Chef John Waller Sous Chefs Maddy Routley & Paul Martinez VIEW OUR LUNCH MENU ONLINE AT

1327 BEACH DR, VICTORIA, BC 250 598 8555

25-

Albacore Tuna Tataki Bowl

36-

avocado, marinated shiitake mushrooms, chilled agedashi tofu, spinach goma-ae, radish, cabbage, green onion, edamame, cucumber julienne, soba noodles, cashew miso ginger dressing

Coq au Vin

Grilled Haida Gwaii Halibut

36-

braised chicken bone-in thighs, bacon, roasted mushrooms, herbs, duck fat roasted fingerlings, grilled foccacia, a squash soffritto, red wine jus, black olive mustard

3838 38

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marinarestaurant.com

Falafel Buddha Bowl

36-

gnocchi, kale, roasted squash, bacon lardons, zucchini, roasted fall spiced squash purée, herb toasted bread crumbs, lemon mascarpone

Grilled Gr G rril ri illed il led 8o le 8 8oz oz B Be Beef eef ef S Striploin trip tr trip iplo oin n

20-

balsamic onion jam, mustard pickle mayo, arugula, tomato, bread & butter pickles, sesame brioche

MAINS

Grilled Prawn & Scallops

28-

garlic, shallot, pomodoro, pesto, parsley, grilled foccacia add fries 3-

West Coast Catch Vegetarian Ve ege geta ta a Gnocchi

25-

kale, roa kale, k roasted oa as squash, zucchini, basil pesto cream, her herb erb toas ttoasted oas as as bread crumbs, shaved parmesan

All se seafo seafood affo afo items are a sustai sus taina nab b choice. sustainable

39-

squash sofrito, peas, parmesan cheese risotto, black olive relish

Market Price

parsnip & bacon cream, duck fat roasted fingerlings, charred brassica, kale, squash, gremolata, pepitas