DINNER MENU Summer -2008- Soup du Jour Created daily, please ask your server 7- Tin Wis Clam Chowder Exceptional chowder, created with baby clams, Yukon gold potatoes, smoky bacon, fresh herbs, onions, garlic and finished with cream. 10- Basket of Homemade Bread 4- Market Fresh Organic Greens With your choice of freshly made organic dressings. Fruit Vinaigrette du Jour/ Miso Mayo/Wild Berry Vinaigrette/ Rice Wine Vinaigrette sm. 8- lrg. 10- Organic Greens with Baked Chèvre & Wild Berries 14- Add1/2 Rack of Lamb 17- Smoked Tuna & Dungeness Crab Rolls Sweet Roasted Garlic & Chipotle Mayo 18- Organic Buckwheat Crepes with Chèvre & Sun Dried Tomato Homemade buckwheat crepes with a mixture of chèvre, sautée onion, garlic, spinach, and sundried tomatoes. 12- Pan-Seared Pacific Scallops, Local Side-Stripe Shrimp & Lemon Beurre Blanc Diver harvested, extra large scallops from Baja, local sweet side stripe shrimp in a lemon, garlic, butter and white wine sauce. 24- Klascumms Ocean Dip Local seafood, fresh herbs, chopped spinach, and cream cheese dip. 14- Atleo Tiger Prawns Five large tiger prawns, lightly battered and quickly deep-fried. Lemon Caper Sauce 12- Baked Oyster Tin Wis (2) Locally grown fresh Oyster baked in shell with Dungeness Crab/Spinach/Garlic/Onion/Béchamel & Parmesan Cheese 12- Panko Oysters Tin Wis Sweet Chilli Mayo 11- Grilled Summer Vegetables & “Fleur” Butter Enjoy a selection of fresh seasonal vegetables (local whenever possible) topped with compound butter made with edible flowers, and fresh herbs from our gardens. 10- Filet Mignon with Blue Cheese and Roasted Tomatoes 6oz Canadian Tenderloin of Beef Steak, wrapped with bacon, pan-seared and finished with blue cheese and marinated oven roasted plum tomatoes. Garlic Whipped Potatoes 30- 6oz Canadian Roasted Tenderloin of Beef with Fresh Herb & Dijon Cream Sauce Sliced Yukon Gold Potatoes 28- 10 oz. Canadian AAA New York Strip Loin Steak 36- (5) Garlic Butter Tiger Prawns Add 7- Brandied Peppercorn Demi Glace Add 4- Garlic Whipped Potatoes Rack of Spring Lamb New Zealand Rack of Spring Lamb, seared and oven roasted with Dijon mustard and Demerara sugar. Half rack 30- Full Rack 50- Garlic Whipped Potatoes. Tin Wis Potlatch Duck Caramelized Breast of Duck with Tamarind/Orange/Shoyu/Ginger Glaze Roasted Pecan and Natural Brown Rice Pilaf 29- Cedar Bay Pork Loin Chop Pan-seared and oven roasted with pan jus and homemade apple/plum chutney. Garlic Whipped Potatoes 28- Smoked Alder Salmon Tin Wis Marinated and smoked in-house, pan-seared and finished in the oven. Sliced Yukon Gold Potatoes 27- Grilled Pacific Halibut with Pan-Seared, Diver Harvested Baja Scallops & Local Side Stripe Shrimp with Lemon Beurre Blanc Summer Vegetables 38- Prawns Clayoquot 10 tiger prawns sautéed with our own roasted spice blend, butter, garlic, white wine, finished with cream. Natural Brown Rice 28- Seafood Linguine A delightful combination of prawns, salmon, halibut, baby shrimp, and mussels, bound with a creamy Béchamel sauce and finished with Reggianno Parmesan Cheese. 26- Baked Oysters Tin Wis (3) Locally grown fresh Oyster baked in shell with Dungeness Crab/Spinach/Garlic/Onion/Béchamel & Parmesan Cheese. Served with a side of Organic Greens. 26- Vegetable Curry Fresh seasonal vegetables, oven roasted with our own curry blend, finished with white wine, béchamel sauce & mango chutney. Natural Brown Rice 23- Vegetarian options or options for special dietary needs are always available. Please advise your server. Taxes and Gratuities are not included. A 15% gratuity will be added to groups of 6 or more.