Menu

Locals Restaurant Comox Valley, BC

810;455;49caa82984762309afbbb9db81561f20ec9146fd810;455;0ffaf2132ccf6b3e930a4a5263737955b3005bc5810;455;cb6deac7199e415e82b0efba42785dfa5a5b5151810;455;9c89dcdd709f1e7ad683ed23d22f8bc295f3e0e8810;455;e465d708ad6baa41a1e11fc6e1ab7f3d8236a9a8810;455;883daa001f201d182d38ba7ae22639b72bfaca02810;455;3b628754e6184ccc29a98d4432f3f13605cb6184810;455;277812e66b2b3ce0bf228bc8960966f71e6b7e0b

Choice of Appetizer

Dine Around

Menu Feb 20th - Mar 11th

 

ORGANIC TOMATO SOUP

Pattison farms heirloom tomato soup served with Little Qualicum Cheeseworks feta and scallion pastry twist

Haywire Gamay Noir $10 glass / $5.25 ½ glass

or

COMOX VALLEY RABBIT PATE

Raised Right Ranch rabbit galantine served on Pattison Farms organic spinach and radish salad

Les Fleurs Du Mal - Rosé $9 glass / $4.75 ½ glass

or

SOCKEYE SALMON GRAVLAX

Homemade marinated sockeye salmon fillet served on organic dark rye loaf with Natural Pastures ricotta

Crowsnest Riesling Reserve $9 glass / $4.75 ½ glass

 

Choice of Main Course

BAKED VEGETARIAN POLENTA

Served on carrot & ginger puree with oyster mushrooms and cashew butter, organic tomato Provençal

Altos Las Hormigas Malbec $10 glass / $5.25 ½ glass

or

WEST COAST CLAM & PRAWN LINGUINE

Manila clams and prawn morsels tossed with Prontissima Pasta linguine, white wine and fresh spinach, garnished with a garlic aïoli crustini

Beaufort Winery Epic $10 glass / $5.25 ½ glass

or

BRAISED LAMB & ROSEMARY POT PIE

Comox Valley lamb slowly cooked in a red wine and rosemary sauce, baked with root vegetables, sliced Yukon gold potato and a puff pastry lid

Road 13 Seventy-Four K $10 glass / $5.25 ½ glass

Choice of Dessert

BAKED PEAR AND PINE NUT BAKLAVA

Baked Anjou pear filled with local blue cheese custard and served with a Big Dee's honey and pine nut baklava

or

CHOCOLATE PRALINE LAYER CAKE

Homemade dark chocolate sponge cake, filled with mild chocolate hazelnut mousse, served with raspberry coulis

Averill Creek Cowichan Tawny $8.5 glass

 

$45.00

Bon Appétit!

Chef Chris Baratto and Ronald St. Pierre CCC