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STARTER PLATES
For all our appetizers, we will bring to table as they are ready for sharing amongst friends
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Cheese & Charcuterie
2 cheese & 2 meats with fresh apple, pinot grape puree, seed mustard, pickled vegetables, flatbread & crostinis
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Charcuterie Platter
A selection of Big Lou’s & Two Rivers charcuterie with housemade pickled vegetables, mustard, crostinis, & herb flat bread
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Cheese Platter
Local, Quebec & imported cheese selections, with fresh fruit, pinot grape puree, crostinis, & flat bread |
Roasted Prawn Cocktail for Two
Seared prawns, spicy cocktail sauce, & spicy chili aioli |
Garlic Prawns
Roasted garlic cream, Cajun spices, fresh buttermilk biscuit |
Vine Ripened Tomato Bruschetta
A mix of capers, olives, basil, tomato
& parmesan cheese with a roasted olive oil & cheese bread
Add grilled sausage |
Duck Fat Tater Tots
Crispy fried tater tots, cheese sauce, malted mayo, spicy ketchup |
Local Mussels
Roasted tomato sauce, garlic, peppers, chorizo sausage |
Housemade Soup
A seasonal in house made soup with grilled bread |
Trio
Feta dip, whipped chickpeas & cumin
oil, olive tapenade, grilled breads
Add fresh vegetables |
Supper Plates |
Spring Salad
Red onion, peppers, artichokes,
cucumber, tomato, wild greens
Add chicken or shrimp |
Creole Chopped Salad
Egg, grilled chicken, peppers, cheddar cheese, kale, crisp greens & spiced citrus vinaigrette |
Shrimp Louis
Classic salad with tomato, asparagus, avocado, hard-boiled eggs, baby greens, lemon vinaigrette |
Grilled Sockeye Salmon
Local salmon, seasonal vegetables, dirty rice, Cajun butter, red beans |
Salmon & Shrimp Cakes
Handmade local salmon, white shrimp cakes with lemon aioli, grits & seasonable vegetables. |
Fire Roasted Tomato Penne
Garlic cream, fresh pesto, fire roasted
tomato, parmesan, spinach
Add chicken, shrimp, or artichokes |
Red Beans & Rice
Dirty rice, red beans, grilled vegetables & braised tomatoes |
Charlie Parker Supper
Fraser Valley “Yardbird” fried chicken, mashed potato, braised kale |
Shrimp n’Grits
Southern classic, jumbo shrimp, grits, & seasonal vegetables |
Big Lou’s Cheddar Burger
Handmade patty, tomato, garlic mayo, cheddar cheese, hand cut fries |
Pemberton Grilled Sirloin
Local grass-fed beef, fire grilled, New Orleans steak butter, mashed potatoes, seasonal vegetables
Add shrimp |
Sides
Biscuit Basket and Butter
Hand Cut Fries
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Desserts |
Chocolate & Vanilla Profiteroles
Housemade chocolate, vanilla bean gelato |
Pecan Tart
Whisky caramel, Chantilly cream |
Executive Chef: Karl Gregg, 2 Chefs And A Table
Parties of 6 or more may be subject to an automatic 17% gratuity |
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