Menu

Locals Restaurant Comox Valley, BC

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Choice of Appetizer

HUMBOLDT SQUID & CRAB

Served on fresh seasonal greens with mint and basil Aïoli, lemon balsamic and tomato marmalade

Beaufort Winery Ortega    $10 glass / $5.25 ½ glass

or

SIEFFERT'S FARM CORN CHOWDER

Seasonal Peaches & Cream corn, Yukon Gold potato and vegetable soup garnished with and sourdough croûtons

Wild Goose Mystic River Pinot Blanc    $9.5glass / $4.95 ½glass

 

or

DUCK CONFIT AND GRILLED VEGETABLES

Slow cooked local duck legs and seasonal vegetables served with ginger and sour cherry dressing, toasted almonds

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

Choice of Main Course

WEST COAST HALIBUT & PRAWNS

Pacific Rim fresh halibut and prawns simmered in a shellfish broth, served with navy bean and pork belly ragôut with vegetables

Cloud Chase Provence Rosé    $11.50 glass / $6 ½ glass

or

COMOX VALLEY RABBIT SADDLE

Roasted boneless rabbit stuffed with fresh thyme forcemeat, served on Prontissima parpadelle pasta with spiced apple and seasonal mushroom ragôut, Calvados cream sauce

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

or

CHANTERELLE MUSHROOM RISOTTO

Vancouver Island chanterelle mushrooms, Arborio rice, white wine and cheese risotto, garnished with red wine poached Anjou pear, walnut and garlic pesto, parmesan crisp

Tinhorn Creek Merlot    $9.5 glass / $4.95 ½ glass

 

Choice of Dessert

ALMOND FRANGIPANE AND BERRY FLAN

Laurel's individual short crust tart baked with almond frangipane custard, finished with seasonal berries and apricot glaze served with a dark chocolate sauce and Chantilly cream

or

LAUREL’S DESSERT TRIO

Our Pastry Chef’s decadent dessert sampler trio.

Ask your server for tonight’s selection.

Elephant Island Apricot Dessert Wine    $8.5 glass

 

$56.00  

Bon Appétit!  

Chef Ronald St. Pierre CCC

Chef Chris Baratto