DRINK OF THE MOMENT

PEACHY KEEN

Pimm’s no.1
Home made lemonade
Peach nectar
Muddled cucumber
Soda water
Peaches n cucumber garnish

S N A C K S

OLIVES orange, mint, chili 5

DULCHE DE LECHE cambozola, toast 6

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

BRUSCHETTA olive fig tapenade, roasted tomatoes, goat cheese 10

CHARCUTERIE pork cretons, chicken liver mousse, bourbon cherry pork pate 15

CHEESE BOARD truffled chevre, hilary’s red dawn, comox brie 15

S A L A D S

MIXED LEAVES vanilla pear vinaigrette, pear, candied nuts 7

grilled CAESAR, gem lettuce, roasted garlic balsamic dressing, croutons, pecorino 9

HEIRLOOM CHERRY TOMATOES ginger vinaigrette, cilantro, crispy shallots 9

SMOKED TUNA & KOHLRABI apple, tahini goddess dressing 9

SPINACH SALAD prosciutto, balsamic reduction, goat cheese, crispy onions 10

P L A T E S

SOUP OF THE MOMENT mushroom, cauliflower and roasted garlic cup 4/bowl 8

roasted beet and goat cheese TERRINE, cracker, truffle honey vinaigrette10

risotto ARANCINI gorgonzola, mushrooms, scallion oil 10

TUNA TATAKI cilantro mint vinaigrette, crispy shallots 10

crispy OXTAIL TERRINE, pickled mustard seed aioli, arugula 10

GRILLED CHEESE aged white cheddar, pulled pork, root chips 12

smoked CHICKEN WINGS, maple chili glaze 13

bison BURGER, cambozola, pickles, frites 13

ginger hoisin PORK RIBS 14

dungeness CRAB FRITTERS, salsa verde aioli, fennel peashoot salad 15

saltspring island MUSSELS chorizo, apple, salsa verde, phoenix gold lager 15

buttermilk fried CHICKEN kale, pickled onion and radish salad, garlic chive ranch 15

HANGER STEAK creamy grits, braised greens, tabasco butter 16

HALIBUT japanese turnips, bacon, kale, cider braised lentils, miso butterscotch 16

F L A T B R E A D S

FEATURE bbq pulled chicken, scallions, roasted corn, white cheddar 13

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

V E G E T A B L E S

CHICKPEA FRITTERS, salsa verde aioli 6

confit FINGERLING POTATOES, bacon, scallions, maple 6

blasted BROCCOLI, kimchee vinaigrette 6

buttermilk SPAETZLE, roasted squash, gorgonzola 6

D E S S E R TS

strawberry GELEE, coconut panna cotta, basil fluid gel, sable 9

bruleed LEMON TART, rhubarb sorbet 9

CHOCOLATE MADNESS pot de creme, chocolate fig pistachio salami, chocolate brownie10

GINGER CAKE, salted caramel ice cream 8

Starting tomorrow The Superior will be open for lunch Tuesday – Friday 11am – 3pm! The menu will change weekly, and will be posted on the blog on Tuesday’s!

S N A C K S

OLIVES orange, mint, chili 5

DULCHE DE LECHE cambozola, toast 6

ROOT CHIPS sweet chili aioli 8

FRITES sweet chili aioli 8

BRUSCHETTA olive fig tapenade, roasted tomatoes, goat cheese 10

CHARCUTERIE pressed pork terrine, chicken liver mousse, bourbon cherry pork pate 15

CHEESE BOARD smoked chevre, cowichan blue, moonstruck ash ripened camembert 15

S A L A D S

MIXED LEAVES vanilla pear vinaigrette, pear, candied nuts 7

grilled CAESAR, gem lettuce, roasted garlic balsamic dressing, croutons, pecorino 9

HEIRLOOM CHERRY TOMATOES ginger vinaigrette, cilantro, crispy shallots 9

SMOKED TUNA & KOHLRABI apple, sunflower sprouts, tahini goddess dressing 9

FRISEE bacon, mustard vinaigrette, croutons, fried egg, pecorino 9

SPINACH SALAD prosciutto, balsamic reduction, goat cheese, crispy onions 10

P L A T E S

SOUP OF THE MOMENT broccoli and smoked cheddar cup4/bowl8

roasted beet and goat cheese TERRINE, cracker, truffle honey vinaigrette 10

risotto ARANCINI gorgonzola, mushrooms, scallion oil 10

TUNA TATAKI cilantro mint vinaigrette, crispy shallots 10

GRILLED CHEESE aged white cheddar, pulled pork, root chips 12

crispy BEEF & BROCCOLI maple chili glaze 13

SPOT PRAWNS bacon, jalapeno, ginger, cilantro 13

chorizo and apple BURGER, smoked cheddar, frites 13

ginger hoisin PORK RIBS 14

dungeness CRAB FRITTERS, salsa verde aioli, fennel peashoot salad 15

saltspring island MUSSELS, chicken sausage, spring onions, phoenix lager 15

grilled PORK LOIN, creamy grits, kale, strawberry balsamic chutney 15

WILD SPRING SALMON shanghi bok choy, radishes, roasted corn, bacon, miso butterscotch 16

F L A T B R E A D S

FEATURE pulled pork, pear, arugula, pecorino 13

SINATRA tomato, basil, buffalo mozzarella 13

LIBERACE figs, prosciutto, caramelized onions, goat cheese 15

V E G E T A B L E S

roasted GOLDEN BEETS, caramelized cornflakes 6

wilted PEA TENDRILS, bacon, sultanas, pecorino 6

blasted CAULIFLOWER, kimchee vinaigrette 6

D E S S E R TS

lemon shaker SLICE, olive oil ice cream, rhubarb sauce 9

strawberry mascarpone WONTONS, candied black olives, balsamic caramel 9

frozen peanut butter and candied bacon SOUFFLE, salted caramel, whip 9

CHOCOLATE PATE, white chocolate bourbon crème 9

GINGER CAKE, salted caramel ice cream 8