McGregor Dinner Menu

Served Tuesday, Thursday, Friday and Saturday Evenings, 5:00pm to 9:00pm


Executive Chef Nicolas Hipperson:
“We are dedicated to the best naturally produced ingredients in season, featuring local wholesome produce, meats, game, fish and fowl.  We are dedicated to the Ocean Wise initiative.”



 
October Three Course Feature
$35 per person

First Course
Roasted Potato & Bread Soup
Grilled Bratwurst, Garden Chives


Main Course
Schweinshaxe
Classic German Style Braised Pork Shank, Pan Roasted Herb Spaetzle, Beer Braised Sauerkraut, Spiced Carrot Puree, Grainy Mustard Jus


Dessert Course
Pear Strudel
House Made & Baked Daily, Okanagan Bartlett Pears, Flaky Pastry, Spiced Raisin & Vanilla Ice Cream 



A La Carte Menu

STARTERS

Burrata
Traditional Soft Cow’s Milk Cheese, Wild Mushrooms, Brown Butter, Capers, Ciabatta
18.


Insalata Verde
Young Arugula Leaves, Charred Lemon & Olive Oil, Pecorino Dolce, Haliburton Cherry Tomatoes, Capers
13.


Caprese Salad
Vine-Ripened Heirloom Tomatoes, Buffalo Mozzarella, Torn Basil, Extra Virgin Olive Oil, Cask Aged Balsamic
15.


Romaine Salad
Baby Gem Romaine Leaves, Garlic & Anchovy Dressing, Sourdough Croutons, 
Parmigiano Reggiano, Spanish White Anchovies
14.


Beef Carpaccio
Angus Tenderloin, Pickled Mushrooms, Tarragon Aioli, Grana Padano, Arugula, Cracked Pepper, Olive Oil
18.


Mussels + Clams
Salt Spring Island Mussels, Fanny Bay Clams, Spanish Chorizo, White Wine & Garlic Broth, Tomato, Grilled Focaccia
16.


Tuna Crudo
Albacore Tuna, Watermelon Radish, Blood Orange, Leek & Herb Oil Brodo, Sea Asparagus, Nasturtium
17.


MAIN COURSE

Potato Gnocchi + Braised Lamb
Handmade Potato Gnocchi, Braised Leg of Lamb, San Marzano Tomatoes, Rosemary, Grana Padano
26.


Pappardelle + Bolognese
Angus Beef & Wild Boar, Rich Tomato Ragu, Herbed Ricotta Cheese, Basil
26.


Risotto Genovese + Sea Scallops
Aged Acquerello Arborio, Genovese Basil Pesto, Grilled Sea Scallops, Charred Rappini, Lemon
32.


Haida Gwaii Halibut
Fava Beans & English Peas, Wild Morel Mushrooms, Ramp Puree, Warm Chive Emulsion
34.


Bistecca
Grilled Angus Rib Steak, Roasted Fingerling Potatoes, Wilted Rapini, Salsa Verde
35.


Cowichan Farmhouse Chicken Breast
Crab & Ricotta Gnudi, Eggplant Caponata, Saanich Asparagus, Zucchini Ribbons
27.
 

Cioppino
Medley of Sustainable Seafood, Spiced Tomato Broth, Grilled Focaccia Bread, Red Pepper Rouille
28.