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

ORGANIC CUCUMBER VICHYSSOISE SOUP

Pattison Farms mini cucumber, BC early potato and leek soup garnished with Tree Island Goodness yogurt

or

CLEVER CROW ARUGULA SALAD

Local fresh arugula salad garnished with assorted heirloom cherry tomatoes, lardons and sourdough

croutons and homemade ranch dressing

Thornhaven Pinot Noir $10 glass / $5.25 ½ glass

or

SMOKED SCALLOPS & SUMMER SQUASH

Home smoked scallops nested on organic summer squash tossed with basil pesto and Romesco sauce

Hester Creek Trebbiano $9.50 glass / $4.95 ½ glass

Choice of Main Course

COMOX VALLEY RABBIT SADDLE

Roasted boneless rabbit stuffed with fresh thyme forcemeat, served on braised Du Puy lentil ragout with apricot compote, lemongrass and strawberry coulis

Haywire Gamay Noir VQA $10.5 glass / $5.5 ½ glass

or

WEST COAST SABLEFISH RISOTTO

Pan seared sablefish fillet served on a white wine and cheese risotto, with assorted patty pan squash and sundried tomato pesto

Poplar Grove Chardonnay $10 glass / $5.25 ½ glass

or

GARDEN VEGETABLE AND TOFU STACK

Seasonal grilled vegetables and marinated bean curd pavé served on steamed rice with a Thai green coconut curry sauce

Crowsnest Riesling Family Reserve $9 glass / $4.75 ½ glass

Choice of Dessert

COMOX VALLEY FRUIT KRUMKAKE

Seasonal fruits and berries served on Karl's Norwegian waffle finished with a Kirsch crème cheese sabayon

or

BLUEBERRY LEMON LAYERED CAKE

Bates Beach Farm blueberry and lemon curd layered cake finished with a Italian meringue

Averill Creek Blackberry Tawny $8.5 glass

$56.00  

Bon Appétit!  

Chef Ronald St. Pierre CCC

Chef Chris Baratto