Menu

Locals Restaurant Comox Valley, BC

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Choice of Appetizer

 for June   

WEST COAST CHOWDER

Chef Robyn's smoked shellfish and vegetable soup simmered in a saffron infused broth with cream and fresh lovage

or

FRUIT DE MER

Medley of Chinook Salmon Gravlax, Humboldt squid, shrimp, and scallop ceviche, served with local organic greens and Romesco sauce

Hester Creek Pinot Gris $9 glass / $4.75 ½ glass

or

DISCOVERY PASSAGE OYSTER TRIO

Baked with wilted spinach and Natural Pastures cheese sauce Pan seared with cornmeal batter and fresh tomato salsa Smoked oyster and Wayward gin tomato shooter

Lake Breeze Sauvignon Blanc $9.5 glass / $4.95 ½ glass

 

 

Choice of Main Course

PACIFIC HALIBUT RISOTTO

Pan seared halibut fillet served on fennel and artisan cheese risotto, garnished with wild sea asparagus, and a fresh shitake mushroom salsa

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

or

CHARBROILED BBQ SALMON

West Coast wild salmon fillet glazed with an ancho pepper and blackberry BBQ sauce, served on caramelized onion and potato pavé, garnished with apple, lardons and arugula

Averill Creek Pinot Noir $9.5 glass / $4.95 ½ glass

or

SMOKED TUNA WRAPPED SCALLOPS

Served on Prontissima Pasta squid ink linguine with wild nettle cream, a roasted pepper and citrus sauce

Poplar Grove Chardonnay $10 glass / $5.25 ½ glass

or

COMOX VALLEY RABBIT SADDLE

Roasted boneless rabbit stuffed with apricot and fresh thyme forcemeat, served on baked polenta with Dijon mustard and white wine crème sauce

Wakefield Clare Valley Shiraz $10 glass / $5.25 ½ glass

Choice of Dessert

STRAWBERRY & MANGO PAVLOVA

Bates Beach Farm fresh strawberry and Alphonso mango Bavarian cream stuffed baked meringue served with white chocolate ganache sauce

or

ALL ABOARD PLATTER

Laurel’s amazing dessert trio platter

Beaufort Winery Forte Dessert Wine $8 glass

$59.00

Bon Appétit! Chef Ronald St. Pierre CCC