Served from 11 am to 2 pm

EGG BENEDICT (ONE OR TWO)
9 / 15
Soft poached organic egg (s) on toasted muffins, Prosciutto and a classic Bearnaise
QUICHE
15
Individual spinach and feta cheese quiche, mixed greens, tomatoes and a sherry vinaigrette.
VEGAN TOAST
12
Grilled olive bread topped with ricotta, avocado, heirloom tomatoes and pomegranate drizzle.
CHICKEN PAILLARD
18
A marinated chicken breast, flattened, and grilled, served with a head of romaine, Caesar dressing, garlic croutons and Parmesan.
STEAMED MUSSELS
19
Salt Spring Island mussels steamed in a coconut broth with a hint of curry and Thai basil.
TUNA MIX NICOISE
16
Mini heirloom tomatoes, soft boiled egg, haricots vert, Mediterranean olives, fingerling potatoes and a red wine/Dijon vinaigrette.
JAPANESE CURRY
16
Chicken, potatoes and carrots in a Yokohama curry served with white rice and a side salad, asian dressing
PORK GINGER
17
Paper thin slices of pork belly, marinated with soy sauce, ginger, sugar, sautéed with himeji mushroom and served with white Nishiki rice.
SHOYU RAMEN
15
Chashu, Menma bamboo shoot, ajitama egg, green onions, nori and Naruto in a soy-sauce based broth.
KALBI
21
Soy and sugar marinated Asian cut short ribs, sauteed shiitake and asparagus, served with white rice.
THE BENTO
21
Shiojake; sockeye salmon, lightly cured and pan seared, shiitake, asparagus, white rice, tofu with soy/ginger/green onion, crispy nori, and Miso soup.
MARINATED TOFU
18
Pan seared, with grilled asparagus, shitake, mangoes, charred corn, over coconut rice finished with a teriyaki glaze.

SOUPS

MISO SOUP
6
Spinach, shiitake mushrooms, silky tofu and green onions.
SOUP SPECIAL
7
Butternut squash veloute, Buratta cream and crispy sage

SWEETS

PASSION FRUIT CRÈME BRULÉE
7
MOUSSE AU CHOCOLAT
7

Served  from 9am to 2pm

THE QUARTIER LATIN
11
Two eggs any style, two pieces of bacon, two slices of toasted baguette.
EGG BENEDICT
9 / 15
With prosciutto, Bearnaise and a side of sweet berries. One or two.
QUICHE
15
With spinach and feta, mixed greens, sherry/Dijon dressing.
HERB OMELET
17
With basil ricotta, shiitake mushrooms and grilled asparagus. Served with a side of greens and Dijon vinaigrette.
THE LANGUEDOC
18
Grilled merguez, with braised French white beans topped with a sunny egg and toasted baguette.
THE BENTO
21
Shiojake Sockeye salmon, lightly cured and crispy skin served with white rice, tofu with soy, ginger, green onion, crispy nori and miso soup.
CHICKEN PAILLARD
18
Lemon and thyme marinated chicken breast, pounded thin and grilled, served with a romaine head, garlic croutons and Caesar dressing.
VEGAN TOAST
12
Grilled olive bread topped with ricotta, avocado, heirloom tomatoes and pomegranate drizzle.
GRILLED SALMON SALAD
22
Grilled Atlantic salmon, smoked local beets, kumato tomatoes, truffle miso dressing.
Croissants
4
Pain au chocolat
4.5

Our breads and croissants are from Townie’s bakery, P.S

Wednesday-Sunday 6 pm- 9 pm

January 20 – January 30

AMUSE

Silky tofu, ginger, soy sauce, okaka, and nori.

APPETIZERS

Classic wedge salad with crispy bacon, tomatoes and blue cheese dressing

“Spring Island” mussels, coconut broth with a hint of curry and Thai basil

Cream of corn soup, “sans cream”

MAIN

Oven roasted lamb rack, roasted winter squash, artichoke, balsamic/Porto reduction

Pan seared Cod, charred corn, roasted potatoes, tomatoes, black truffle bearnaise

Moroccan chicken, tagine style, with a saffron jus, organic prunes and zucchinis

DESSERTS

Mousse au chocolat.

 

$52 for 2 courses
$62 for 3 courses

Coffee/Tea
Coffee
3.5
Tea
3.5
Capuccino
4.5
Latte
4.5
Espresso
3.5
Ice tea/coffee
4
Ice Latte
4.5
Ice Cappuccino
4.5
Iced Matcha Latte
6
Soft Drinks
Water, bubbly
3
Soda
3
Orange Juice
4 / 7
Lemonade
4
Arnold Palmer
4
Matcha Lemonade
5
Vin, Champagne, Sake
Monthuys Brut Reserve
14 / 56
Mimosa, Monthuys Brut
14
Ernest Rapeneau, Brut, 1⁄2 bottle
29
Louise D’Estree, French mousseux
9
Mimosa Louise D’Estree
9
Rose, La Vieille Ferme
7
Rose Solis Lumen Organic
10 / 38
Sancerre Domaine Auchere
14 / 55
SB Sauvignon Blanc 2019
10 / 38
SB, Belles Vignes 2019
7 / 28
Cote-Du-Rhone Alleno, Chapoutier
12 / 47
Beaujolais Buliant-Bibine Red
9 / 35
Beer, Sapporo
6
Sparkling Sake (cold)
15

Hours

 Open for outdoor and indoor seating. Takeout available.

lunch / Wednesday-Friday, 11 am-2 pm
brunch / Saturday & Sunday, 9 am-2 pm
dinner / Wednesday-Sunday, 6 pm- 9 pm