Menu

Locals Restaurant Comox Valley, BC

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Choice of Appetizer

HEIRLOOM TOMATO GAZPACHO

Bates Beach Farm cold tomato soup and Natural Pastures awards winning Mozzarella de Bufala, served with a roasted garlic crustini

or

ALBACORE TUNA CARPACCIO

Sliced tuna loin served with Miso marinated cucumbers, fresh fennel and organic seasonal greens

Lake Breeze Sauv. Blanc $9.50 glass / $4.95 ½ glass

or

CHARCUTERIE PLATE

Assorted meats and duck rillette served with concord grape jelly, pickled vegetables, thyme and pepper brioche

Thornhaven Pinot Noir $10 glass / $5.25 ½ glass

Choice of Main Course

HOME SMOKED PORK CHOP

Gunter Brothers applewood smoked pork chop served on mustard roasted potatoes, garnished with Bates Beach Farm local peach salsa, calvados demi cream

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

or

WEST COAST SALMON NICOISE

Pan seared seasonal salmon fillet served with vegetable stew and olive tapenade, capers,

anchovy vinaigrette and saffron Aïoli

Hester Creek Trebbliano $9.50 glass / $4.95 ½ glass

or

GARDEN VEGETABLE AND MOREL RISOTTO

Arborio rice cooked with white wine and cheese risotto tossed with Comox Valley seasonal baby

vegetables and BC wild morel mushrooms

Laughing Stock Blind Trust $13 glass / $6.75 ½ glass

Choice of Dessert

COMOX VALLEY FRUIT PANNA COTTA

Seasonal berries and fruit served on a pistachio Panna Cotta finished with a Grand Marnier Crème Anglaise

or

LAUREL’S CHOCOLATE LIME TART

Our Pastry chef’s decadent dark chocolate tart baked on fresh lime short crust, served with almond brittle

Elephant Island Apricot Fortified Wine $8.5 glass

 

$56.00

Bon Appétit!

Chef Ronald St. Pierre CCC