THE MINT
May 24th – May 30th, 2013
FEATURES
Soup Cream of potato with bacon. 5.95
Sandwich Black forest ham, Swiss cheese, lettuce, tomato and honey Dijon mayo on a baguette. 8.95
Naan Pizza Roasted garlic tomato sauce, sundried tomato, kalamata olives,
gypsy salami, feta, Mozzarella and Parmesan cheese. 8.95
Pork Curry With daikon and whole spices in a spicy curry sauce. 14.95
DESSERT
Lemon Tart House made with a short bread crust and raspberry sauce. 5.95
Flourless Callebaut Chocolate Cake House made with caramel sauce. 5.95
Chocolate Pecan Cheesecake with caramel sauce. 6.95
Gulab Jamun Indian donut holes soaked in rose water syrup. 2.95
Gelato – Pistachio, Mango, Cappuccino or Raspberry. 4.50
Vanilla Ice Cream 3.95
DRINK
Primavera (Ortega and Schonburger) 2011. Venturi Schulze. Cobble Hill, B.C. GL. 9 ½ L. 27 B. 38
Rose 2012. Hillside Winery. Naramata, B.C. 30
Muscat Ottonel 2012. Hillside Winery. Naramata, B.C. 40
Merlot 2009. Hillside Winery. Naramata, B.C. 30
Sangria Pomegranate liqueur, Brandy, Hester Creek Cab Merlot, lemon lime soda and fresh lemon. 7.50
Twisted Vesper Gin, Vodka, Lillet and citrus bitters. 7.50
Cardamom Mojito Spiced rum, house made cardamom syrup, mint, lime and soda. 6
Electric Unicorn White IPA 650 ml. 6.5%. Phillips Brewery. Victoria, BC. 10
Mirror Pond Pale Ale 354 ml. 5%. Deschutes Brewery. Bend, Oregon. 5.25
Celebration Fresh Hop Ale 354 ml. 6.8%. Sierra Nevada Brewing Company. Chico, California. 5.50
Black Butte Porter 354 ml. 5.25%. Deschutes Brewery. Bend, Oregon. 5.50
Chimay Blue Grande Reserve 3000 ml. 9%. Bieres de Chimay. Belgium. 85
Chimay Blue Grande Reserve 1500 ml. 9%. Bieres de Chimay. Belgium. 42
A standard gratuity of 15% will be added to parties of eight or more.