Menu

Locals Restaurant Comox Valley, BC

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Choice of Appetizer

SMOKED SABLEFISH CHOWDER

Served with a lemon balm and seaweed biscuit

or

PACIFIC OCTOPUS CARPACCIO

West Coast octopus served chilled with seasonal fresh spring greens and vegetables, fresh organic lemon balsamic dressing

Burrowing Owl Sauvignon Blanc $9.5 glass / $4.95 ½ glass

or

STEELHEAD GRAVLAX

Served with homemade buckwheat blini, green peppercorn and basil aioli, caper berries and halved organic red onion

Beaufort Winery Ortega $10 glass / $5.25 ½ glass

 

 

Choice of Main Course

BEAVER MEADOW SURF & TURF

Coffee crusted local organic beef tenderloin and jumbo prawns stuffed with crab meat provençal, finished with a local black garlic compound butter

 Lake Breeze Vineyards Meritage $10.5 glass / $5.5 ½ glass

 or

BC SOCKEYE SALMON FILLET

Wild salmon stuffed with scallop mousseline poached in a saffron and tomato broth served with fresh fennel slaw

 40 Knots Winery White Seas $10 glass / $5.25 ½ glass

 or

WEST COAST LINGCOD RISOTTO

Sunflower seed crusted lingcod fillet served on a white wine and cheese risotto with fresh Pattison Farms basil and Bergamot coulis sauce

Poplar Grove Chardonnay $10.5 glass / $5.5 ½ glass

or

KOMO GWAY PAN SEARED OYSTERS

Served with fresh green apple and spearmint salsa, lentil cake and arugula pesto

Intersection Estate Winery Riesling  $9 glass / $4.75 ½ glass

 

Choice of Dessert

RHUBARB BUTTERMILK CAKE

Cameron Family Farms seasonal rhubarb and buttermilk cake served Hot Chocolate vanilla gelato & oat crumble wafer

or

ALMOND CREAM CHEESE PASTRY ROLLS

cinnamon sugar, whipped cream and local strawberries

Lake Breeze "Chinook" Dessert Wine $10 glass

$62

 

Bon Appétit!

Chef Chris Baratto, Pastry Chef Rhonda Viani

Chef Ronald St. Pierre  CCC

Pastry Chef  Rhonda Viani