3 to 5 Menu

~ chef’s soup ~ a daily selection from the chef 8-	~ nanoose edibles farm organic greens ~ quince vinaigrette, caramelized apple, salt spring island natural chevre, spiced walnuts 12-	~ baby gem caesar salad ~ pickled quail’s egg, olive oil crouton, double smoked bacon 10-
~ island mussel clams ~ lemongrass and kaffir lime broth 14-	~ long beach lodge bison burger ~ garlic aioli, white cheddar, king oyster mushroom, house cut fries or organic greens 14-	~ cheese board ~ a selection of local artisan cheeses, house made crackers, fig paste 17-

Poured Wines

WHITES 6oz pour Pinot Gris, Gray Monk Okanogan Valley, BC, VQA, 2007 $11 Chardonnay, Sumac Ridge Okanogan Valley, BC, VQA, 2007 $9 Pinot Blanc, Blue Mountain Okanogan Falls, BC, 2006 $11 Gewurztraminer, Sumac Ridge Okanogan Valley, BC, VQA, 2008 $8 Chardonnay, Nk’ Mip “Qwam Qwmt”, BC, VQA, 2006 $13 Bacchus, Alderlea Cowichan Valley, BC, 2007 $8	REDS 6oz pour Pinot Noir, Gray Monk Okanogan Valley, BC, VQA, 2006 $10 Merlot, Sumac Ridge Okanogan Valley, BC, VQA, 2004 $9 Merlot, Cedar Creek Okanogan Valley, BC, VQA, 2006 $11 Meritage, Nk’ Mip “Qwam Qwmt”, BC, VQA, 2006 $14 Cabernet Sauvignon, Quails Gate Okanogan Valley, BC, VQA, 2006 $12
SPARKLING 5oz pour Stellars Jay Brut, Sumac Ridge Okanogan Valley, BC, VQA, 2004 $12