2023
bistro 10 a cres
FIRST COURSE
BRUSSELS SPROUTS
parmesan, bacon crumble, dates, mustard glaze
ROASTED CARROTS honey, mustard, pickled carrot, fried chips, pesto
$45 SET MENU
HUMBOLDT SQUID smoked tomato, garlic aioli, crisps (+$5)
The Bistro | 611 Courtney Street, Downtown Victoria
ASHMEAD FARM GLAZED LAMB CHOP sticky chili garlic sauce (+$7.50)
10 ACRES SOURDOUGH chicken pate, soft sweet onions, grainy Dijon, pickled apples
SPAGHETTI manila clams, tomato chili sofrito, cream
PASTA COURSE (+ $7.50) SECOND COURSE
AGNOLOTTI stuffed 10 Acres winter squash, ricotta, brown butter sage
PAN SEARED SALMON leeks, spaetzle, almonds, cream, arugula pesto, lemons, peas (+$7)
BERRYMAN FARMS PORK CHOP smoked cheddar polenta, mushrooms, jus (+$7)
DUCK CONFIT SALAD 10 Acres squash, house yogurt, farm fruit chutney
THIRD COURSE
¼ ROTISSERIE CHICKEN stuffing, seasonal vegetable, gravy WINTER SQUASH CHEESECAKE spiced and salted caramel sauce, Chantilly cream
BELGIUM CHOCOLATE CAKE white chocolate flakes, chocolate sauce, tuile
BUTTERSCOTCH PUDDING sponge toffee, extra butterscotch
$45 SET MENU
FIRST COURSE
TARTER TOTS (+$4)
fried brussel sprouts, crispy Montreal smoked meat, honey mustard sauce
SECOND COURSE
ONION SMASH BURGER american cheese, house sauce, grilled onion, lettuce, fries add bacon $3
THIRD COURSE
CHARCUTERIE PLATE pork terrine, brie, salumi, crostini, apple chutney
SUSHI PLATTER prawn tempura roll, spicy albacore tuna roll and tuna tataki
WINTER SQUASH CHEESECAKE spiced and salted caramel sauce, Chantilly cream
ASHMEAD FARM LAMB KEBAB (+$6) harissa, pickled onions, whipped feta, flatbread
½ RACK BABY BACK RIBS FULL RACK +$9.95 bbq sauce, deep fried Mac & Cheese, braised kale
7OZ NY STEAK gratin fries, roasted carrots, jus, chimi churri (+$9.95)
MUSHROOM CAULIFLOWER WELLINGTON puff pastry, spinach, kale, lentil gravy
ROAST SQUASH & KALE SALAD ajo blanco, dried cranberries, puffed wild rice
FISH & CHIPS ADD 2ND PIECE $8.50 Hoyne pilsner beer battered haddock, tartar sauce, fries, slaw
TWO BEEF BARBACOA TACOS (+$5) braised beef, crispy cheese, pickled red onions, salsa verde, cilantro
SMOKED CAULIFLOWER green goddess tofunaise, lentils, charred grapes, chimi churri, toasted almonds
LASAGNA house made pasta, pomodoro sauce, garlic baguette
BELGIUM CHOCOLATE CAKE
white chocolate flakes, chocolate sauce, tuile
BUTTERSCOTCH PUDDING sponge toffee, extra butterscotch
The Commons | 620 Humboldt Street, Downtown VictoriaCommons 10 a cres
PASTA COURSE (+ $7.50)
PAPPARDELLE
Ashmead Farm slow braised lamb ragu, mushrooms, parmesan
OCTOPUS A LA PLANCHA
SPANISH TOMATO BREAD sautéed chili garlic prawns, fresh tomato (+4.95)
AGNOLOTTI
stuffed 10 Acres winter squash, ricotta, brown butter sage
SUPREME CHICKEN PICCATA BERRYMAN FARMS PORK CHOP
SECOND COURSE
CHICKEN SUPREME polenta, chorizo, chicken jus
NY STEAK
THIRD COURSE
FALAFEL BOWL red beet puree, farm fruit, tahini sauce
SEARED SALMON
BERRYMAN FARMS PORK CHOP smoked cheddar polenta, mushrooms, jus (+$7)
WINTER SQUASH CHEESECAKE spiced and salted caramel sauce, Chantilly cream
DUCK CONFIT SALAD
PAN SEARED SALMON
10 Acres butter-masala squash, fingerling potatoes, seasonal vegetables
BELGIUM CHOCOLATE CAKE white chocolate flakes, chocolate sauce, tuile
7OZ NY STEAK roasted fingerling potatoes and shallots, arugula, blue cheese butter, jus (+$9.95)
BUTTERSCOTCH PUDDING sponge toffee, extra butterscotch
FIRST COURSE
COURSE THIRD COURSE 1 0 AC R ES PAR SN I P S OUP S QUI D &P O RK BE LL Y with balsam ic &c rispy lonza hoisin chili glaze, daik on, cucum ber, carrots, sesa me seeds, mint cilantro 1 0 AC R ES RO AS TE D BE E TS brown bu tter sage, yogurt, walnut, wi nter spices, fennel, arug ula CR AB CA KE salsa brava and tomatillo avocado puree *Add On* *Add On*
croquette, blistered gre en bean s, chicken jus brown butte rr oa st ed sq u as h pu re e & mu st ar d se ed ju s
7"P IZZA risotto, mix mu s hr oo m s ,1 0A cres farm winter squash pu re e ch oo se ap izza from ou r regular men u
gratin fries, arugula, blue cheese bu tter, &j us
SECOND
PAN
12
dukkah walnut, blu ec heese, greens, apple sherr yc hutney *Add On* GNOCHHI mi xm us hroom s, 10 Acres Fa rm leeks, winter squash puree, crème fraî che AGNOLOTTI stuffed ricotta &l em on , bu tt er sa uc e, sp in ac h *Add On* *Add On* *Add On* WI NT ER SQU AS H CH E ES EC A KE |T I R AM IS U |H O USE M ADE SO RB ET O R I CE CR EA M 10 acres farm &r es taurants 1name |1 farm|4unique dininglocations visit ww w.10acres.ca or email inf o@10acres.ca for more in formation 2��� Beacon Ave, Sidney The Pier| $40 set menu *seasonal ingredients maychange due to availability |local beer &wine pairings available to purchase* FIRST COURSE 10 ACRES LOBSTER BISQUE 10 acres farm apples, crème fraiche, herbs ROASTED CAULIFLOWER hummus, chermoula, pickled red onions, dates 10 ACRES TOAST & PORTUGUESE SARDINES salsa verde, pickled shallot, whipped butter
crispy chickpeas,
romesco aioli, chorizo, parsley (+6.95)
$45 SET MENU The Pier |
B
Sidney
2538
eacon Ave.,
Voted best pub two years in a row! 494 Old Island Hwy at Six Mile Rd Reservations: 250.478.3121 sixmilepub . c om GIN + K AFFIR LIME CURED SALMON TARTARE GF cured salmon, avocado, pickled cucumber ribbons , fried capers , horseradish Salmon: Ocean-Wise CHARGRILLED ARTICHOKE RISOT TO GF asparagus , lemon zest, parmesan cheese, gremolata Asparagus: Lower Mainland, BC, whenever possible J UMBO CHEESY L AVA ME ATBALL S bc premium beef, pork , cream cheese, roasted pomodoro, basil, parmesan cheese Beef: Steroid Free, Antibiotic Free BC Beef CRÈME BRÛLÉE GF coconut cream, orange, cashews BEEF C ARPACCIO GF beef tenderloin , arugula , house pickle s , lime mayo, parsnip chips Beef: Steroid Free, Antibiotic Free BC Beef PAN SE ARED LING COD GF risot to, lemon ze st, parme san chee se gremolata , chargrilled ar tichoke Ling Cod: Ocean-Wise BAKED SPINACH + RICOT TA C ANNELLONI spinach , ricot ta chee se, basil, tomato sauce Fresh Pasta: Six Mile Pub + Eatery STICK Y TOFFEE PUDDING GF date s , toffee sauce, vanilla ice cream Dine Around Selection includes... $30 & $40 3 COURSE MENUS DI NE AR U N D January 20 to February 6, 2022 - After 4pm- After 4pmJanuary 20 to February 5, 2023 $35 & $45 3 COURSE MENUS
uorAeniD n d withthe Victoria P u b ynapmoC
Tea Sa ndw iches Cuc u mb er & Lemon Di l l Crea m C heese Free Ra nge Egg & C h ives Sa lad Sh r i mp & C h ives Sa lad Smoked Sa l mon & Ol ive-Herb Tapen ade Crost i n i Herb ed Tu rkey Rou lade, Apple Grav y & Cra nb er r y Sauce Fr esh ly Ba ked Scones W h ite C hocolate & Lavender S cone T WG C h a i S cone De von- St yle Cream House - M ade L ocal Ber r y Jam Sig n at u r e Pa st r ies Loca l ly Ha nd m ade Bon Maca ron Ca rda mon Spiced Pu mpk i n Ta r t Past r y Crea m & Gei sh a Blossom Ca ra mel Profiteroles Raspb er r y C hocolate Ca ke Bit e Aut hent ic “Sa n s R iva l” Ca ke C hoice of Gou r met T WG Tea $55 Hours: Wednesday to Thursday: 11:00am – 2:00pm Friday to Sunday: 11:00am – 4:00pm Gluten Free Option Available with 24 Hours‘ Notice and is Subject to $5 Additional Charge. Pair with Unsworth Charme De L’ile $8 Sparkling Wine or Local Phillip’s Beer $6 pendrayinnandteahouse.com 309 Belleville Street, Victoria, BC huntingdonmanor.com 330 Quebec Street, Victoria, BC St ays at Pend ray I n n a nd Tea House st a r t at $179 pe r n ig ht Breakfast is included St ays at Hu nt i ngdon Ma nor Hotel st a r t at $139 pe r n ig ht Breakfast is included Enjoy the full experience by booking a night in town! Dine Around Afternoon Tea Dining reservations are recommended Call 250-388-3892 or email info@pendrayinnandteahouse.com to book
Firstw iththe dish on tast ymeals.
Er ic Akis Er ic Akis
presents newrecipes andoriginal food combinations ever yweekinthe
Eric is the author of 8cookbooks andhas been the food writer for the Times Colonis tsince1997.
YOU. FIR ST.
DARE TO SHARE Lunch • Dinner • Cheese Counter 778.265.6229 | www.laperobistro.net 1028 Blanshard Street, Victoria
$4 5 T HREE C OUR SE DINE AR OUND MENU
FIRST COURSE
Pair with Finn’s Lager, Local Craft beer brewed for us by Phillips (14oz) + $7 ½
*
GF Small Artisan Greens, Fennel and Orange Salad
Roasted pumpkin seeds, goat cheese, red wine vinaigrette or
Cup of Seafood Chowder
Creamy seafood, clam, smoked bacon and leek chowder with diced vegetables
SECOND COURSE
Pair with Bartier Bros Rosé, BC VQA (5oz) + $12
*
Finn’s Seafood Linguini
Local Saltspring Island mussels & clams, prawns, spinach, cream, lemon, garlic & parmesan or
GF Pan Roasted Vancouver Island Rockfish
Fresh pesto risotto, arugula, grape tomatoes & vincotto or
Pan Roasted Chicken Breast
Herb gnocchi, sweet corn, kale, bacon, smoked onion & maple puree
THIRD COURSE
Pair with Gray Monk Riesling, BC VQA (5oz) + $11 ½
*
White coffee panna cotta, espresso gelee, caramel, crispy tuille or
Classic lemon tart, toasted meringue
FINN’S SE AFOOD, CHOPS & COCK TAIL S 1208 WHARF ST. VIC TORIA , BC V8W 3B9 (250) 360-1808
C AJU N SHRIM P CR E O L E TRUFFL E MUSH R O O M GN O C C H I P R O SCIUT T O C HI CK E N C O RD O N BLE U SM OK E D M E AT S TA C KE D BURGER PE P PE R C O R N SIR L O I N OM G C A R R O T C A K E TH E U LTIM AT E C O O KI E CA KE S BY TH E OC EA N PE PP ER CO RN SI RL OI N R O A ST E D GARLI C C AES A R SALA D C A KE S B Y TH E OC EA N CHICKEN CORN CHOWDER S T A R T E R DINE AROUND MAI N DESSE R T BOOK YOUR TABLE : MILEST ONESRESTAURANTS.COM MILEST ONES INNER HARBOUR (2 50) 381-22 4 4 MILEST ONES MILLSTREAM (2 50) 391-5016 $45 3- course menu choose one item from each of the following sections