A rack of Chilean baby back ribs rubbed with pickling spices and basted with our homemade BBQ sauce. Served with a side of Caesar salad and rice pilaf.
Oven bakes Russet potato shells stuffed with mozza/cheddar cheese. Topped with back bacon, grilled red pepper and grilled zucchini. Side of sour cream for dipping.
A BC Portabello mushroom cap stuffed with our crab cake. Topped with creamy Havarti cheeese and broiled. Balsamic vinegar drizzle and a grilled prawn to finish.
A warm Crepe stuffed with your choice of Sweet or Savory filling.
Sweet: Strawberries, Dark Chocolate and cinnamon with Brie Cheese and drizzled with Honey.
Savory: Button Mushrooms, Onions and Roasted Garlic with our homemade thyme Hollandaise Sauce served on a Spring Leaf salad.