Menu

Locals Restaurant Comox Valley, BC

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Choice of Appetizer

INNISFREE FARM SUNCHOKE SOUP

garnished with a roasted garlic and a white truffle oil crostini, with fresh persillade

or

ESCARGOT VOL-AU-VENT

Sautéed BC mushrooms and escargot served on a puff pastry with a caramelized onion soubise sauce

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

or

SMOKED SALMON TARTAR 

Cold smoked salmon lox minced with organic shallots, lemon and dill, served with mini blini

Crios Torontes $10 glass / $5.25 ½ glass

 

 

 

 

Choice of Main Course

THREE CHEESE TORTELLONE

Fresh Prontissima Pasta filled with Natural Pastures artisan local cheeses, finished on wilted winter kale with roasted squash puree, basil pesto and a tomato reduction

Langmeil Floor Valley Shiraz $13.25 glass / $6.75 ½ glass

or

COMOX VALLEY BRAISED BEEF

Red wine and rosemary marinated beef cheek slow cooked till tender, served with homemade spaetzle, a celeriac, parsnip and apple purée, with Hunter sauce

Crowsnest Reserve Merlot VQA $10 glass / $5.25 ½ glass

or

WEST COAST MUSSEL & PRAWN RISOTTO

Cortes Island mussels and prawn morsels sautéed with local organic garlic, white wine and herb butter, served on winter squash and cheese risotto

Poplar Grove Chardonnay $10.5 glass / $5.5 ½ glass

 

 

 

Choice of Dessert

WARM COCONUT CORNMEAL PUDDING

Banana cake, fresh mandarins in a rum syrup, served with a crispy coconut macaroon

or

CREAM FILLED PROFITÉROLE

Brown sugar crunch, cinnamon chocolate sauce, hazelnut praline

Averill Creek Tawny Dessert Wine $9 glass

 

$56

 

Chef Chris Baratto

Chef Ronald St. Pierre  CCC