Menu

Locals Restaurant Comox Valley, BC

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Choice of Appetizer

New Year's Eve Menu 

Baked Camembert Tart

Natural Pastures triple cream camembert cheese baked in a phyllo crust, served with a rosemary and brioche skewer, cranberry compote and candied pecan

or

Seafood Sample Platter 

Pacific Rim Dungeness crab meat salad, Fresh shucked oysters, cucumber caviar, cold smoked sockeye salmon tartar and prawns cocktail. Served on bib lettuce with preserved lemon dressing

or

Roasted Cauliflower and Garlic Soup

Garnished with Innisfree Farm Jerusalem artichoke brunoise and pistachio crakers

or

Tannadice Farms Chicken Terrine

Comox Valley free range chicken, pistachio and sour cherry terrine served chestnut purée, Island of Eden Farms micro salad, prosciutto crisp and crostini

 

Joie Farm Reserve Muscat 2017   BC

or

Domaine Lafage, Tessellae Old Vines 2014  France

Choice of Main Course

Pan seared Boneless Lamb Loin
Pan seared marinated lamb loin served on baked polenta with roasted root vegetables, pickled mustard seed, stewed figs and red wine and green peppercorn sauce
or
 

Prawn Tails and Scallops Phyllo Roll
Baked in phyllo pastry with Comox Valley wild nettles, preserved Innisfree Farm organic Meyer lemon and herb cheese, served on a carrot and coriander jade rice with Clever Crow vadouvan curry sauce 
or 

Hazelnut Crusted Duck Breast
Vancouver Island hazelnut and thyme crusted duck breast served on yam scallop potatoes, maple glazed Brussels sprouts, finished with  sour cherry and brandy sauce
or 
Prosciutto Wrapped Halibut Fillet 
Ocean wise fresh Atlantic halibut fillet wrapped with air dried ham served on lima beans and chanterelles ragout, wild rice pilaf, mango and basil beurre blanc sauce

 

Ferraton Pere & Fils “Samorens” 2015 France
or 
Pirramimma Petit Verdot 2016 Australia

 

Choice of Dessert

New Year’s Almond Financier

Traditional Parisian almond cake with a dark chocolate truffle center, Comox Valley fig wafer, Innisfree Farm raspberry jelly and lavender gelato

 

Cranberry & Ginger Snap Parfait

Cranberry semifreddo served with homemade ginger snap crumb, candied ginger cream, fresh pomegranate seed, brown sugar sponge cake, and eggnog cream Anglaise

 

Lake Breeze Chinook Dessert  Wine - BC

or

Elephant Island Framboise Dessert Wine   BC

 

Mignardise

 

Dinner $69            Wine Pairing $40

  Bon Appétit!

  Chef Chris Baratto

  Chef Ronald St. Pierre  CCC

  Pastry Chef  Rhonda Viani

 

Open 7 Days a Week

LUNCH SERVED DAILY

11 am - 4 pm
 

BRUNCH

A La Carte

  Saturday and Sunday   only    

10 am - 2 pm

 

DINNER SERVED DAILY

Starting at 4 pm 

Reservations 

available until

9 pm

 Please call

250-338-6493

Closed

Christmas Eve

at 3pm,

 Christmas Day

and

New Year's Day

Jan. 1st

 

Scent Free Zone

Please help us keep the air we share healthy and fragrance-free

 

 

 

 

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