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Locals Restaurant Comox Valley, BC

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Choice of Appetizer

ORGANIC CUCUMBER SOUP

Pattison Farms cucumber, BC early potato and leek soup served chilled, garnished with Tree Island Greek yogurt

or

HEIRLOOM TOMATO & BOCCONCINI

Local organic tomatoes and Natural Pastures Mozzarella de Bufala cheese garnished with Pattison Farms basil, nasturtium dressing and balsamic reduction

Quails Gate Pinot Noir $9.5 glass / $4.95 ½ glass

or

PRAWNS & SUMMER SQUASH

Marinated prawn tail morsels nested on organic summer squash tossed with basil pesto and Romesco sauce

Hester Creek Trebbiano $9.50 glass / $4.95 ½ glass

Choice of Main Course

COMOX VALLEY CHICKEN BALLOTINE

Tannadice Farm boneless chicken stuffed with fresh thyme and apricot forcemeat, served on spelt risotto with Nature Way's Farm blueberry and red wine sauce

Beaufort Winery Ça Beautage $10.5 glass / $5.5 ½ glass

or

C HARBROILED BC WILD 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

Spearhead "White Pinot Noir" $10.5 glass / $5.5 ½ glass

or

BAKED VEGETARIAN POLENTA

Seasonal grilled vegetables and basil pesto stuffed portabella mushroom atop of baked cheese polenta, served on creamy cauliflower purée and roasted sweet pepper coulis

Burrowing Owl Merlot $11 glass / $5.75 ½ glass

 

Choice of Dessert

BATES BEACH FARM BLUEBERRY CAKE

serve with Big Dee's honey sour cream flan & toffee sauce

or

DECADENT CHOCOLATE TART

Enrobed with dark chocolate ganache, Innisfree Farms raspberry and cinnamon oat crumble

Averill Creek Blackberry Tawny $8.5 glass

 

$58.00

 

Bon Appétit!

 

Chef Chris Baratto

Chef Ronald St. Pierre  CCC