Posted by 
Saltspring Island Mussels with White Wine Brodetto
Saltspring Island Mussels, freshly sourced from the pristine waters of British Columbia, are steamed in a white wine brodetto, an aromatic broth with shallots and parsley, served with toasted crostini.
Wine Recommendation: A glass of Pinot Grigio from Veneto, Italy. This light, refreshing wine is a classic choice for our steamed mussels. Its crispness cuts through the richness of the broth, while its palette of flavors – think green apple, pear, and hints of citrus – harmonizes beautifully with the briny taste of the mussels. The wine’s minerality and a touch of almond in the finish will echo the earthiness of the parsley and shallots, creating a balance that elevates the dish to new heights.
Montana’s Salmon Creek Pork Belly Appetizer
From the prestigious unsmoked and uncured pork belly of Montana’s Salmon Creek family farms, the meat is celebrated for its exceptional quality. Glazed with a sweet and tangy balsamic reduction and slow-roasted and sliced, served with our artisanal crostini.
Wine Recommendation: A glass of Nebbiolo from Piedmont, Italy. This noble wine, with its robust structure and notable tannins, is an exemplary pairing for the rich and savory pork belly. Nebbiolo’s bouquet of rose petals, cherry, and truffle subtly enhances the dish, while its natural acidity provides a counterpoint to the sweetness of the balsamic glaze. The wine’s lingering notes of spice and earth will complement the complex flavors of the pork.
Swordfish with Tagliatelle
Line-caught, sustainable Swordfish, known for its firm and meaty texture and subtly sweet flavor profile, pan-seared to a golden crust with a tender interior, served with a side of tagliatelle pasta, sauteed with a medley of heirloom tomatoes and fresh basil leaves, all lightly coated in rich olive oil and topped with an oven-roasted Piquillo pepper, that adds a sweet, smoky counterpoint to the dish’s fresh flavors.
Wine Recommendation: A glass of Italian Trebbiano white wine. This crisp, refreshing wine is an excellent match for our swordfish tagliatelle. Trebbiano offers a bouquet of bright citrus and green apple aromas, which complement the mild sweetness of the fish. Its light to medium body and notes of white peach and subtle floral hints will enhance the heirloom tomatoes and fresh basil without overshadowing the star of the plate. The wine’s clean finish and zesty acidity make it an impeccable pairing.
Veal Chop with Mascarpone Polenta
Tender veal chop, pan-seared to a beautifully caramelized exterior while preserving its juicy, flavorful core, accompanied by a creamy mascarpone polenta and roasted bell peppers drizzled with olive oil and a savory balsamic reduction topped with aromatic microgreens adds a final touch of freshness and flavor complexity.
Wine Recommendation: A glass of Rosso di Montalcino. With this dish, our sommelier selects the noble Rosso di Montalcino, a wine that captures the essence of Tuscany. This red boasts an elegant bouquet of ripe red fruits, floral notes, and a hint of earthy spice that pairs splendidly with the veal chop. The wine’s vibrant acidity and well-integrated tannins provide a balanced and refined complement to the richness of the mascarpone polenta and the sweet, concentrated flavors of the balsamic reduction.