Menu

Locals Restaurant Comox Valley, BC

810;455;49caa82984762309afbbb9db81561f20ec9146fd810;455;0ffaf2132ccf6b3e930a4a5263737955b3005bc5810;455;cb6deac7199e415e82b0efba42785dfa5a5b5151810;455;9c89dcdd709f1e7ad683ed23d22f8bc295f3e0e8810;455;e465d708ad6baa41a1e11fc6e1ab7f3d8236a9a8810;455;883daa001f201d182d38ba7ae22639b72bfaca02810;455;3b628754e6184ccc29a98d4432f3f13605cb6184810;455;277812e66b2b3ce0bf228bc8960966f71e6b7e0b

Special Event Dinner Menu

Valentine’s 2018

Available February 9th through the 18th

Amuse Bouche

Appetizer 1st course – choice of

 

FANNY BAY OYSTER BISQUE

Local oyster and saffron infused soup finished with fresh cream and fennel crackers

or

BLOOD ORANGE AND RICOTTA CRÊPES

Natural Pastures fresh ricotta cheese crêpes served on Pattison Farms organic arugula, thinly sliced blood oranges and walnut oil dressing

Wild Goose Vineyards Mystic River - Okanagan fall BC

or

Beaufort Winery Epic - Comox Valley BC

 

Appetizer 2nd course – choice of

 

COMOX VALLEY RABBIT CROUSTADE

Boneless rabbit meat and local wild chanterelle mushroom simmered in a calvados cream sauce and served on baked puff pastry

or

PATTISON FARMS SPINACH & CRAB SALAD

Organic spinach, spring radish and West Coast Dungeness crab meat dressed with a shallots and fresh herb Aioli, and a Champagne vinaigrette

Road 13 Jackpot - VRM Oliver BC

or

Haywire Gamay Noir 2016 - Okanagan Valley, BC

 

Main course – choice of

 

BEAVER MEADOWS FARM BEEF TENDERLOIN

Marinated certified organic grass feed beef tenderloin medallions served on homemade Parisian gnocchi with Cafe de Paris butter and organic tomato Provençal, parsnip purée and prosciutto chips

or

STEELHEAD AND SCALLOPS

Baked Lois Lake steelhead salmon fillet and scallop mousseline served with wild nettles and cheese risotto cake, finished with a white wine and basil cream sauce, and roasted pine nuts

or

BAKED VEGETARIAN POLENTA

Baked cornmeal and cashew butter polenta served on carrot Miso purée, grilled portabella, wilted organic spinach and black garlic, finished with an organic tomato and ginger coulis

or

SEAVIEW FARM VENISON LOIN

Prosciutto wrapped venison loin baked medium rare in phyllo pastry served on caramelized onion and potato pavé, with a Mountain Meadow Mead and shallot sauce

Poplar Grove Winery - Chardonnay, Penticton, BC

or

Carmen Gran Reserva - Carmenère, Chile

 

Desserts – Choice of

CHOCOLATE LOVER’S PLATE

Decadent dark chocolate and French vanilla bean pâté, white chocolate and raspberry mousse, almond and cinnamon phyllo crisp, and a mango sherbet

or

PASSION FRUIT BOMBE

Passion Fruit frozen soufflé on French vanilla sponge cake finished with a baked meringue

 

Elephant Island Framboise, fortified wine, BC

or

Averill Creek Vineyards, blackberry Tawny, Cowichan Valley, BC

 

Dinner $69     Wine Pairing $35

Bon Appétit !!

Chef Ronald St. Pierre CCC and Head Chef Chris Baratto