We take pride in the food we create and support local producers

							We take pride in the food we create and

support local producers...Bringing the

best of the Island to your plate.



Enjoy   the      captivating            views         of   the

Satellite Channel, Saltspring Island

and Cowichan area.



Cowichan is a feast for the senses – a

bountiful oasis of visual and culinary

delights.




                                            Rick Davidson
                                                      Executive Chef


                                                 James Dahnke
                                                           Sous Chef


                                          Michael Brown
                                                  Food & Beverage
                                                  Services Manager




        “Cooking is like love. It should be entered
             into with abandon or not at all.”
                    Harriet van Horne
             starters
     Roasted Butternut Squash
              Bisque
       with Canadian Maple Crema Drizzle
                        8


     The Arbutus Ridge Caesar
   Crisp Leaves of Romaine Lettuce, Classic
Dressing, Shaved Granna Padano Cheese, Garlic
       Croutons and Pancetta Julienne
                        9


Pan-Seared Spinach and Roasted
     Portobello Mushroom
and Caramelized Shallots Sautéed Slightly with
     a Buttermilk Dressing, Crispy Onions
                       10


         Tequila Prawn Sauté
 A Delicate Combination of Intense Flavors With
  Summer Greenery, Fresh Cilantro, Shallots,
    White Wine, Tomatoes and Citrus Essence
                       11


              entrées
All Entrées Served With Chef’s Vegetable Selection
             and Fresh Bread Service



   Pan-Seared Beef Tenderloin
Slow Roasted Portobello Mushroom and Stilton
Blue Cheese Ravioli, Sour Cream Scented Potato
        Puree, Caramelized Shallot Jus
                       26


    Roasted Breast of Chicken
           Forestiere
 Baked Slowly with Roasted Potatoes and a Jus
   Laced with Wild Mushroom, Roasted Pearl
     Onions, Tomatoes and Fresh Parsley
                       23


   Ratatouille Crusted Halibut
Fillet of Halibut Topped with Tomatoes, Zucchini,
Bell Pepper, Garlic and Herbs on a Dauphinoise
        Potatoes and a Basil Pesto Cream
                       25


Jack Daniel’s Bourbon Barbeque
        Baby Back Ribs
 Our Pork Back Ribs Slow Braised in Bourbon
  Barbeque Sauce with Herbed Jasmine Rice
                       23
   Seasonal Fresh
       Sheet

               starters
Spring Greenery, Crisp Pear and
  Stilton Blue Cheese Salad
 Local Green Leaves Tossed with Red Grapes,
Shoe-String Potatoes, Crisp Pear in a Pineapple
Champagne Emulsion and Crumpled Blue Cheese
                         11


Pan-Seared Oysters with a Citrus
     Tarragon Hollandaise
 Local Oysters Pan-Seared to Perfection Laced
  with Fresh Tarragon, Citrus and Hollandaise
                         12


    Crispy Wonton Lasagna With
          Seafood Ragout
 Crispy Wontons Layered With Shrimp, Scallops,
 Prawns, Calamari and Oysters in a Basil Butter
 Cream, with B.C. Wild Mushrooms and a Roasted
               Red Pepper Coulis
                         14


                entrées
 All Entrées Served With Chef’s Vegetable Selection



   Sage and Prosciutto Wrapped
          Salmon Fillet
 Seared Fillet of Wild Sockeye Wrapped in Salt
   Cured Air-Dried Ham and Fresh Sage with
 Panzanella Vegetable Salad and Olive Cream
                         22


       The Ridge Surf and Turf
            Our chef’s Daily Inspiration
                 Ask Your Server
                   Market Price


           Quattro of Seafood
Scallop and Shrimp Skewer, Pave of Halibut and
 Salmon, Lemon Thyme and Roasted Lemon and
              Lime Risotto with
       Caper and Tomato Butter Sauce
                         24

“Food should romance the pallete and seduce the senses.”
                   Rick Davidson
                 finale
Belgian Chocolate Flourless Torte
        Fruit Coulis, Vanilla Whipped Cream
                        6


             Bumble Berry Pie
        Served Warm with Vanilla Ice Cream
                        7


          Trio of Crème Brulée
 Three Flavored Custards, Caramelized Sugar Crust
                        6


              Tiramisu Parfait
Mascarpone Cheese Layered with Espresso Laced Lady
             Fingers and Chocolate
                        8


       Local Farm’s Cheese Tray
           Four Types of Local Cheeses
            Dried Nuts, Fruits, Breads
                       10




                Irish Coffee
           Irish Whiskey, Coffee, Cream
                        6


                Monte Cristo
       Kahlua, Grand Marnier, Coffee, Cream
                        6


                     B-52
    Bailey’s Irish Cream, Kahlua, Grand Marnier
                    Coffee, Cream
                        6