Available 5:00 pm to 10:00 pm.   Seniors (60+) save 10%*

Organic Lettuces $15
mint, rhubarb, raspberry, almond, sorrel vinaigrette
Salt Spring Island Goat Cheese Sformato $15
aged balsamic, foraged mushroom conserva, green garlic, wild greens
Cucumber Strawberry Salad $16
summit garden mint, radish, nasturtium vinaigrette
Octopus Carpaccio Giardino $16
pickled garden vegetables, pork sausage, artichoke, calabrian chili vinigrette
Market Crudo MP
daily changing garnishes

 

Spring Onion Risotto $10/$18
braised rabbit, mint, ricotta salada
Nettle Ricotta Agnolotti $10/$18
garlic butter, foraged mushrooms, oregano
Chicken Parmesan Cannelloni $11/$20
natural pastures buffalo mozzarella
Sidestripe Prawn Spaghetti $11/$21
spring peas, prawn butter

 

Smoked Cornish Hen $27/$50
early summer bean and legumes, basil, tomato, chili
Spring Vegetable Ribollita $28
codes farms legumes, tomato ragu
Chinook Salmon $33
artichokes, fava bean farotto, summit garden pesto
Pan Seared Halibut $38
peas, swiss chard, pearl onion and guanciale vinaigrette
8oz Brant Lake Wagyu Beef $43
rosemary lemon roasted sunchokes, creamed nettles, foraged mushrooms
12oz New York Steak $51
rosemary lemon roasted sunchokes, creamed nettles, foraged mushrooms
Vancouver Island Lamb MP
eggplant, fennel, mint caponata

 

Spring Green Panzanella $5
ciabatta bread, fennel vinaigrette
Boil New Potatoes $5
parmesan black pepper crema, chive
Heirloom Carrots $7
lemon, eyrie garden mint, ricotta salada
Spicy Green Beans $7
notta farms honey, house dried chilies

family style Friday and Saturday | $60 per person
Sunday thru Thursday | $45 per person
Based on the daily a la carte menu, Chef Terry Pichor features an impromptu three-course family style preparation made to involve the entire table in the collective dining experience. Please ask your server for the nightly menu features.

Sunday through Thursday special offer available for a limited time.

 

*See Summit Restaurant for complete details.  Prices shown do not include tax.