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Anderton Bistro
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Dinner |
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| First Offerings |
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| Sweet Yam Wedge Frites | 6 | |||
| sundried tomato & smoked paprika aioli | ||||
| Morrocan Spiced Bison Meatballs | 10 | |||
| peach chutney, yam hay | ||||
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Grilled Spot Prawn & Albacore Tuna Satay | 12 | ||
| fennel & apple slaw, coconut cashew sauce | ||||
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Saltspring Island Mussel & Manila Clam Hot Pot | appetizer | 9 | |
| coconut fennel broth, julienne local root vegetables | entrée | 14 | ||
| Bistro Antipasto for Two | 18 | |||
| proscuitto de parma, capicoli, soprosatta, house cured duck proscuitto, pickled “Black Creek” bison tongue, sweet smoked bison pepperoni, balsamic cippolini onions, warm candy pecan blueberry goat cheese, grilled market vegetables, marinated olives and baked foccacia | ||||
| Soups | ||||
| “Chefs Corner” Feature Soup | 6 | |||
| (please ask your server) | ||||
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Dungeness Crab & Spot Prawn Bisque | 8 | ||
| spot prawn tempura | ||||
| Field Greens | 9 | |||
| “Merville Farms” Gathered Field Greens & Herb Salad | 7 | |||
| carrot & beet whips, blackberry chive dressing | ||||
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Crisp “Sieffert Farm’s ” Romaine & Pancetta Caesar Salad | appetizer | 6 | |
| crisp pancetta bacon, free range boiled egg hand shaved reggiano, balsamic syrup | entree | 8 | ||
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| Baked “Comox Brie” & Port Infused Pear Salad | 12 | |||
| “Merville Farm’s” gathered field greens, port reduction port & pear vinaigrette | ||||
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| Warm Candy Pecan Crusted Blueberry Goat Cheese Salad | 10 | |||
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crisp smoked bacon, “Merville Farm’s” organic spinach fireweed honey & champagne vinaigrette |
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| Entrées | ||||
| From the Oceans | ||||
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Maple Oat Crusted Arctic Char | 24 | ||
| brown maple butter, sweet potato & bacon springroll | ||||
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Garlic & Lemongrass Grilled King Prawn Tails | 25 | ||
| coconut risotto, ponzu vinaigrette | ||||
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Blueberry Glazed Albacore Tuna | 23 | ||
| asiago risotto flan, spinach & peashoot saute | ||||
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Comox Brie Stuffed Hecate Strait Halibut | 25 | ||
| cous cous & avocado salad, blackberry chive dressing | ||||
| From the Fields | ||||
| Slow Roasted Duck Breast | 25 | |||
| duck confit ravioli, truffled chanterelle duck broth buffalo mozzarello & fig risotto | ||||
| Stuffed Cowichan Valley Chicken Breast | 23 | |||
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sundried
tomato & boursin farce,
candied
pecan crust,
sweet
potato & bacon springroll, blueberry gastrique |
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Grilled Filet Mignon & Yuzu Glazed Prawns | 27 | ||
| scallop potato & vegetable pave, truffle jus | ||||
| Wild Mushroom Crusted 10 oz Alberta Ribeye | 25 | |||
| scallop potato & vegetable pave, ammaretto peppercorn jus | ||||
| Pastas | ||||
| Grilled Cowichan Farms Chicken & Proscuitto Primavera | 15 | |||
| sundried tomato pesto sauce, “Sieffert Farm’s ” summer vegetable sauté, cherry tomatoes,with shaved asiago and roasted pine nuts roasted garlic butter baguette | ||||
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Spot Prawn & Seafood Alfredo | 14 | ||
| hand shaved parmesan reggiano cream, roasted garlic butter baguette | ||||
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| Enjoy! | ||||
| Executive Chef Andrew Stigant | ||||
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