holiday season update

As we head into one of the busiest times of the year we’d like to wish everyone a safe and happy holiday season. Cheers to you: we look forward to hosting you as you raise a glass of cheer and share meals and good times with friends and family.

Chef Aaron’s newly updated winter menu includes some of our favourite local winter foods: fresh oysters, mussels, tuna, cod, mushrooms, walnuts and hazelnuts. The local albacore tuna loin with Tannadice Farms bacon and lentil ragout and balsamic reduction is hearty and satisfying. As the temperature continues to drop Chef Aaron’s nightly features will also reflect the comfort foods of the season.

See you soon!

— Trent & Sandra

holiday hours

Tuesday, December 22 – 11am to 4pm Evening closed for private function
Wednesday, December 23 – 11am to 9:30pm
Thursday, December 24 – CLOSED
Friday, December 25 – CLOSED
Saturday, December 26 – 4pm to 10pm
Sunday, December 27 – 9am to 9pm
Monday, December 28 – CLOSED
Tuesday, December 29 – 11am to 9:30pm
Wednesday, December 30 – 11am to 9:30pm
Thursday, December 31 – 11am to 9:30pm
Friday, January 1 – CLOSED
Saturday, January 2 – return to regular business hours

upcoming and ongoing

Ongoing throughout the winter, we will be continuing 2 great features:

Daily Express Lunch Special

Soup & Sandwich for $10

Takeout orders welcome
No modifications.

Wednesday and Thursday Night

Pizza & Pasta Special

Your choice of pizza or pasta with a side salad or soup for $13.99.
No modifications, in-house orders only.

holiday feature producer

Hollie Wood Oysters

Hollie Wood is a third generation Denman Island Farmer. Her Grandfather, Marcus Isbister was a potato farmer, her father John Isbister farmed turnips, now she continues the family tradition by farming oysters.

Hollie first started farming oysters as a summer job when she was 15 years old. In 1994 she took a summer job at Fanny Bay Oysters, which is where she met her husband Greg, also employed there for the summer. Hollie ended up working full time at Fanny Bay Oysters, learning and practicing all capacities of the business. In 1996, the couple bought their first oyster lease and started a part time business.

Greg and Hollie share a love of the Comox Valley’s beautiful mountains, pristine waters and sense of community: this shows through in the pride they take growing oysters. This fall marks the first time they have been able to incorporate their love of being outdoors and passion for the area to generate a full time income to support their family. We are proud to offer their product on our menu.

Beautiful fresh, deep cupped pacific oysters are available for purchase direct through the farmers.

Visit Hollie Wood Oysters or email Hollie

chef aaron's…

Mignonette

These oysters have a lot of flavour, here’s a simple mignonette recipe.

Ingredients:

Procedure

Stir all ingredients together and let stand. Spoon a small amount of the mignonette over freshly shucked oysters.

Happy Holiday Feasting!