Island Shellfish Dinner

March 19: Island Shellfish: Mussels, Clams and Oysters

I know that shellfish from our coastal waters are some of the finest in the world. This is an obvious fact to me as I am a obsessed shellfish lover – going back to my early childhood in Nova Scotia. I grew up near Digby, famous home of the scallop fleet and on the tidal wonderland known as the Bay of Fundy. Of course as a young child it was fried food like battered clams and scallops that first captured my attention. It was many years later that I worked up to the cerviche and sashimi versions.

We have a special place in our hearts for the products from Cortes and Quadra Islands, home to many of our friends and extraordinary producers of oysters, mussels and clams. The arctic currents bathe these islands with cold, fast flowing waters rich with nutrients.  These are incredible Island products and we are proud to present our menu showcasing these local delicacies.

Canapes:

  • Shucked oysters with a grand fir vinaigrette, grilled oysters with herbs & cheese
  • Korean-style Oyster and Leek Pancake

Manilla Clams and grilled Flatbread salad with house Chorizo and Tomatoes

Mediterranean Shellfish soup with Orange and Saffron Aioli

Baked Mussels and Mushrooms with Seaweed Gnocchi and Miso gratin

Sticky rice pudding with Caramel, candied Ginger and dried Fruit

5:00 pm – 9:00 pm

$90/person (plus HST)

(a meat free version is available if you request in advance)

About Bill Jones

Chef, Author and Forager
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