No need to go far for beautiful ingredients when there is so much waiting for you in your own backyard. Proudly working with many of our Island’s local suppliers, Chef Dan Bain and his team have launched the summer menu. The new offerings include BC Wild Halibut and Clams, Pan Seared Scallops with a vanilla- cauliflower puree, Whole Beast Pepperoni Flatbread and a Spinach and Strawberry Salad with smoked almonds and whipped Little Qualicum feta. One of the highlights of the menu is the Sterling Silver Steak menu starring a 35 Day Dry Aged 10 oz Rib Eye (think mouth-watering, melt-in-your-mouth goodness).
“We cook food that we love to eat and feel great about sharing it with our guests” said Chef Bain.
Chef Bain explains that when creating a new menu, he starts with the ingredients first and goes from there. He considers what is in season, and what is new and in choosing partners, he likes to go local first seeking out partners that have high standards for quality. That is why he is working with Whole Beast, Little Qualicum Cheeseworks, Natural Pastures, Island Farmhouse Poultry, Island’s West Produce, Dakini Wild Tides and Saanich Organics.
And, because there is always room for dessert, Chef Bain has added a Yuzu Tart with blueberry marshmallows and blueberry-elderflower gel. Yuzu is a citrus fruit found in Southeast Asia. When Chef was younger travelling through Thailand, he was fortunate to meet a young woman who wanted to become a tour guide and offered to tour him and his partner around. While they were riding motorbikes through the mountains, they got caught in a rainstorm. His local guide found them shelter under a huge tree where Chef discovered this incredible fruit. One of Chef’s fondest memories of that trip was standing in the shelter of the Yuzu tree in the warm Thai rain gorging on fresh Yuzu.
Make sure to give them a visit and try out the new menu, we are sure you’ll love it.