Beluga lentil daal, yogurt, cucumber + mint

Tandoori Spice Grilled Sturgeon

6oz california striploin, lemon aioli, beef jus, red wine braised shallots, kale caesar

steak + fries

thai red curry + coconut broth, lemongrass, ginger, cilantro, grilled house made sourdough

thai curry mussels

aged white cheddar, tomato, dill pickle, lettuce, sambal mayo, brioche bun

cajun grilled chicken sandwich

phillips pilsner

beerperoni

hoyne dark matter

mission hill estate

Roast mushroom tomato sauce, smoked duck breast, pickled onion, poached figs, mozzarella, arugula, red wine syrup

Anastra Pizza

Cream sauce, mozzarella, parmesan, mixed mushrooms, garlic

Funghi Pizza

Chocolate coconut cream, passion fruit curd, coconut whipped cream, toasted coconut, berries

Tropical Delight

House Made Ice Cream

6oz California Striploin

Cream base, fresh fish, clam nectar, paprika oil, grilled house made sourdough

West Coast Fish Chowder

Prawn + Pesto Pizzette

Assorted vegetables, red wine vinaigrette

Market Greens

driftwood fat tug

mermaid gin, blue curaçao, ginger of the indies, lime, egg whites, green strawberry bitters, edible glitter

under the sea

phillips solaris summer ale

merridale cowichan dry cider

ketel one cucumber mint vodka, gekkeikan sake, elderflower liqueur, jasmine green tea syrup, grapefruit, lime

you had me at martini

hoyne helios dortmunder lager

phillips iota ipa

peach schnapps, ancho reyes chili liqueur, white peach, lemon, prosecco

peachy keen

In a bowl, mix yogurt, tandoori spice mix, lemon juice, minced garlic, grated ginger, and salt. Add the sturgeon fillets to the marinade and coat well. Cover and refrigerate for at least 1 hour.

Marinate the Sturgeon

In a pot, combine beluga lentils and water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender. Drain any excess water.

Cook the Lentils

In a separate pan, heat some oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic, grated ginger, cumin, turmeric, and salt. Cook for another 2-3 minutes.

Sauté the Aromatics

Add the cooked lentils to the sautéed mixture and stir to combine. Cook for an additional 5 minutes, then stir in chopped cilantro.

Combine Lentils and Spices

Preheat the grill to medium-high heat. Grill marinated sturgeon fillets for about 4-5 minutes on each side or until fully cooked and flaky.

Grill the Sturgeon

In a bowl, mix plain yogurt, grated cucumber, chopped mint, and salt to taste. Stir until well combined.

Prepare the Yogurt Sauce

plain yogurt

tandoori spice mix

lemon juice

garlic, minced

ginger, grated

salt

sturgeon fillets

beluga lentils

water

onion, chopped

cumin powder

turmeric powder

cilantro, chopped

cucumber, grated

fresh mint, chopped

Season the California striploin with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes on each side or until desired doneness. Let it rest before slicing.

Cook the Steak

In a bowl, mix mayonnaise, lemon juice, and minced garlic until well combined. Adjust seasoning with salt if necessary.

Make the Lemon Aioli

In a saucepan, combine beef stock, red wine, and thyme. Simmer for about 20 minutes until reduced by half. Strain and set aside.

Prepare the Beef Jus

In a skillet, melt butter and add shallots. Pour in red wine and simmer until shallots are tender and the sauce is reduced.

Braised Shallots

In a large bowl, combine chopped kale, Caesar dressing, and grated Parmesan cheese. Toss to coat and top with croutons.

Prepare Kale Caesar

Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the cut potatoes in batches until golden and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Cook the Fries

On a plate, arrange the sliced steak alongside the fries. Drizzle with beef jus and top with braised shallots. Serve with a side of kale Caesar and lemon aioli.

Plate the Dish

California striploin

Salt

Black pepper

Olive oil

Mayonnaise

Lemon juice

Garlic, minced

Beef stock

Red wine

Thyme

Shallots, peeled and halved

Butter

Kale, chopped

Parmesan cheese, grated

Caesar dressing

Croutons

Potatoes, cut into fries

Oil for frying

In a large bowl, combine the bread flour and salt. Add the sourdough starter and water. Mix until a dough forms. Knead for about 10 minutes until smooth.

Make the Dough

Cover the bowl with a damp cloth and let it rise at room temperature for 4-6 hours or until doubled in size.

First Rise

Shape the dough into a loaf and place it in a floured proofing basket. Cover and let it rise for another 2 hours.

Shape and Second Rise

Preheat the oven to 450°F (230°C). Place a Dutch oven inside to heat. Once heated, carefully place the dough in the pot, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until golden brown.

Bake the Bread

Rinse the mussels under cold water, scrubbing the shells to remove any debris. Remove beards if necessary.

Clean the Mussels

In a large pot over medium heat, add a splash of oil and sauté the minced ginger and sliced lemongrass for 2-3 minutes until fragrant.

Cook the Base

Stir in the Thai red curry paste and cook for another minute. Pour in the coconut milk and bring to a simmer.

Add Curry and Coconut

Add the cleaned mussels to the pot. Cover and cook for about 5-7 minutes until the mussels open up. Discard any that do not open.

Cook the Mussels

Add lime juice, chopped cilantro, salt, and pepper to taste. Stir to combine.

Finish the Dish

fresh mussels

Thai red curry paste

coconut milk

lemongrass stalk

fresh ginger

cilantro leaves

lime juice

black pepper

bread flour

sourdough starter

In a bowl, mix the cajun seasoning, olive oil, garlic powder, salt, and black pepper. Add the chicken breasts and coat well. Cover and marinate for at least 30 minutes in the refrigerator.

Marinate the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes.

Grill the Chicken

Slice the brioche buns in half. Spread sambal mayo on the bottom half of each bun. Layer with lettuce, grilled chicken, aged white cheddar, tomato slices, and dill pickle slices. Top with the other half of the bun.

Build the Sandwich

chicken breasts

cajun seasoning

olive oil

garlic powder

aged white cheddar cheese

tomato

dill pickles

lettuce

sambal mayo

brioche buns

Heat 3 liters of filtered water to 160°F (71°C) and add the Pilsner and Carapils malts. Maintain the temperature for 60 minutes.

Mashing

After mashing, sparge the grains with an additional 2 liters of water heated to 170°F (77°C).

Sparging

Bring the wort to a boil and add the Saaz hops. Boil for 60 minutes, adding Hallertau hops in the last 15 minutes.

Boiling

Cool the wort quickly to 65°F (18°C) using a wort chiller.

Cooling

Transfer the wort to a sanitized fermenter and pitch the Pilsner yeast. Seal and allow to ferment for 2 weeks at 65-70°F (18-21°C).

Fermentation

After fermentation, siphon the beer into sanitized bottles, adding priming sugar if desired for carbonation. Cap and let them carbonate for another week.

Bottling

Chill the bottles, pour into a glass, and enjoy your homemade Phillips Pilsner.

Enjoy!

Pilsner Malt

Carapils Malt

Saaz Hops

Hallertau Hops

Pilsner Yeast

Filtered Water

Preheat your oven to 450°F (230°C). Roll out the pizza dough on a floured surface to your desired thickness and shape. Transfer the dough to a baking sheet lined with parchment paper.

Prepare the Dough

Brush the rolled-out dough with olive oil. Spread the shredded mozzarella cheese evenly over the dough. Layer the pepperoni slices on top of the cheese.

Add the Toppings

In a small bowl, combine the beer, Italian seasoning, crushed red pepper flakes, and salt. Mix well.

Mix Beer and Seasonings

Slowly pour the beer mixture over the pepperoni and cheese, ensuring it covers the toppings evenly.

Pour the Beer Mixture

Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.

Bake

Remove from the oven and let it cool for a couple of minutes. Slice into pieces and serve warm.

Serve

Pepperoni slices

Beer

Pizza dough

Mozzarella cheese, shredded

Italian seasoning

Crushed red pepper flakes

In a coffee maker, brew 2 cups of dark roast coffee using 16 cups of water.

Brew the Coffee

Once brewed, stir in sugar until dissolved. Adjust the amount of sugar to your taste.

Sweeten to Taste

Pour in 1 cup of milk or cream to the brewed coffee and stir well.

Add Milk or Cream

Pour the coffee into a 16 oz glass. If desired, add ice to chill before serving.

Dark Roast Coffee

Water

Sugar

Milk or Cream

Ice (optional)

Select either Cabernet Sauvignon, Merlot, Rosé, or Chardonnay as per your preference. Each wine brings a unique flavor profile.

Choose Your Wine

Pour 5 ounces of the chosen wine into a wine glass. You can serve it chilled for white wines like Chardonnay and Rosé, or at room temperature for red wines.

Measure the Wine

Enjoy your wine either on its own or paired with a light appetizer for a delightful tasting experience.

Cabernet Sauvignon

Merlot

Rosé

Chardonnay

In a bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy. Add flour, olive oil, and salt. Knead until smooth. Cover and let rise for 1 hour.

In a skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms. Sauté until mushrooms are golden. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 15 minutes.

Tandoori Spice Grilled Sturgeon

Steak + Fries

Thai Curry Mussels

Cajun Grilled Chicken Sandwich

Phillips Pilsner

Beerperoni

Hoyne Dark Matter

Mission Hill Estate

Anastra Pizza

Funghi Pizza

Tropical Delight

House Made Ice Cream

6oz California Striploin

West Coast Fish Chowder

Prawn + Pesto Pizzette

Market Greens

Driftwood Fat Tug

Under The Sea

Phillips Solaris Summer Ale

Merridale Cowichan Dry Cider

You Had Me At Martini

Hoyne Helios Dortmunder Lager

Phillips Iota Ipa

Peachy Keen