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Locals Restaurant Comox Valley, BC

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Choice of Appetizer

ORGANIC SQUASH SOUP

Pattison Farms squash and ginger soup finished with coconut milk and roasted almond

or

BAKED FANNY BAY OYSTERS

Baked local oysters with Natural Pastures artisan cheese Mornay sauce on a bed of sautéed spinach leaves

Poplar Grove Chardonnay $10 glass / $5.25 ½ glass

or

BC CHINOOK SALMON GRAVLAX

Served on organic seasonal greens with pickled organic red cipollini onion, buckwheat blini and remoulade sauce

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

Choice of Main Course

LOCAL PORK TENDERLOIN

Pan seared thyme mustard crusted pork tenderloin served with roasted root vegetables and Innisfree Farm sunchoke hash, finished with apricot red wine sauce

Haywire Gamay Noir $10 glass / $5.25 ½ glass

or

PAN SEARED LINGCOD RISOTTO

Pumpkin seed crusted West Coast lingcod fillet served on a white wine and artisan cheese risotto tossed with Beaver Meadow Farm cranberry and caramelized shallots.

Beaufort Winery Epic $10 glass / $5.25 ½ glass

or

CHANTERELLE & PUMPKIN FETTUCCINE

Fresh Prontissima Pasta artisan pumpkin fettuccine tossed with sautéed seasonal chanterelle mushrooms and roasted walnut pesto, served with baked parmesan crisp and homemade grape jelly

Hillside Gewürztraminer $9.5 glass / $4.95 ½ glass


 

Choice of Dessert

ROSEMARY PARSNIP CAKE

Similar in spirit to a carrot cake, this original seasonal cake layered with lemon cream cheese frosting, served with crab apple jelly

Pumpkin Hot Chocolate $8.5

or

ROASTED PECAN AND CRANBERRY PIE

Served with homemade butterscotch sauce, vanilla beans gelato and Chantilly cream.

$56.00

Bon Appétit!  

Chef Ronald St. Pierre CCC

Chef Chris Baratto