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If the ingredients for a magical meal include waterfront vistas, award-winning Pacific Northwest cuisine, a historic building and a few spectres, then the Washington Avenue Grill in White Rock has a winning formula.
Overlooking the sprawling Semiahmoo Bay, the affectionally nicknamed WAG is a landmark. Housed in a yellow home built in 1913 as a lumber mill, the WAG is reputed to be home to three troubled orbs. Over the years, the building has acted as a Presbyterian church, a school and living quarters for migrant railway workers. Its most notable ghost is caretaker Arthur Sharpe. In 1934, it became Arthur’s home and, to this day, many believe his ghoul still haunts the restaurant.
Perhaps the reason Arthur can’t cross to the other side is because of the tantalizing smells wafting through. Cue Brent Gray, one of WAG’s founding partners, who has played a big role in the business' success. “Over the years, stories have surfaced about a table rocking, curtains blowing while windows were shut tight, lights flickering and reflections of ghosts in mirrors,” quips Brent.
Brent was attending university when he was approached by one of his now business partners, John Carroll, who asked him if he was interesting in opening a restaurant. “I knew I wanted to be an entrepreneur so I jumped at the opportunity," he notes. "Our vision from the beginning was to offer a place where people could come for a great meal, listen to a little live music and have lots of fun.”
SOUP DU JOUR
Chef's creation prepared daily with fresh ingredients.
MESCLUN WILD MIXED GREENS
Topped with sweet pears, blue cheese, and oven roasted almonds.
CAESAR SALAD
Lightly dressed romaine hearts with parmesan, pan seared capers, roasted garlic, balsamic reduction and home made croutons.
TOMATO BOCCONCINI SALAD
Pesto, fresh basil, balsamic reduction, extra virgin olive oil.
CAJUN CHICKEN SALAD
Romaine hearts, roasted garlic, capers, herbed croutons., balsamic.
SALMON SALAD
Salmon filet, mesculun greens, red onion, capers, goat cheese, strawberries, strawberry dill vinaigrette.
SCALLOP & PRAWN SALAD
3 scallops, 5 prawns, spinach, sundried cranberries, roasted almonds, maple balsamic vinaigrette.
ROASTED BEET SALAD
arugula, goat cheese, sweet and spicy pecans, preserved lemon & honey vinaigrette
YAM FRIES
Ginger aioli.
AHI TUNA CARPACCIO
Shaved Ahi Tuna, cucumber ginger salsa, wasabi soy, wonton crisps.
CALAMARI
Light tempura batter, tzatziki sauce, red onions.
SMOKED SALMON ON WONTON CRISPS
Smoked lox, Dijon aoili, greens
GLAZED BACK RIBS
Serano honey ginger glaze, sesame cucumber lime aioli
HOMEMADE VEGETABLE SPRING ROLLS
Edamame, carrot, shitake mushroom, plum sauce.
CRISPY WONTON PRAWNSC
wonton wrapped prawns, chipotle plum sauce
STEAMED MUSSELS
One lb fresh mussels, tomato basil white wine broth.
BEEF TENDERLOIN CARPACIO
BEEF TENDERLOIN CARPACIO
thinly sliced beef tenderloin, roast garlic & dijon aioli, parmesan, capers, greens
Smoked Seafood Trio
Smoked scallops, tuna and salmon with a quinoa salad
PESTO PAN BREAD
Classic Italian pesto, goatcheese, cloves of roast garlic
SALMON & CHIPS
2 piece salmon, light tempura batter, home made tartar.
BRUSCHETTA
Pesto focaccia, vine ripened tomatoes, parmesan, balsamic reduction.
BRAISED SHORT RIB POUTINE
Fries, braised beef short rib, cheese curds, gravy, fried onions, horse radish aioli.
Beer Brined Chicken Wings
1lb wings, trio of dips
STUFFED CHICKEN
Prociutto goat cheese stuffing, tarragon cream sauce.
IPA 10oz PORK LOIN
House brines 10 oz pork loin, roasted apple and goat cheese mousse, cider demi-glaze.
BRAISED BEEF SHORTRIBS
Hoisin BBQ sauce.
7 OZ FLATIRON STEAK
'AAA' beef, WAG signature demi glaze.
12 OZ RIBEYE
'AAA' beef, fresh made crab bernaise.
LAMB RACK
Herb and maple dijon crusted, rosemary cab au jus.
BRAISED LAMB SHANK
Guiness mushroom broth
BABY BACK RIBS
Five spice rub, hoisin serrano glaze, grilled pineapple salsa
PECAN CRUSTED CRUSTED STEELHEAD FILET
Fresh steelhead filet, arugula pesto bernaise
AHI TUNA
Sesame crusted ahi tuna, grilled to medium rare, accompanied by a wasabi soy.
CURRY & KAHLUA PRAWNS
Red tail tiger prawns pan seared in a Kahlua and yellow curry cream reduction.
SEAFOOD HOTPOT
Salmon, red snapper, prawns, and mussels in a spicy red curry cream broth with rice noodles.
MIXED SEAFOOD GRILL
Steelhead, Snapper, Prawns, hoisin ginger sesame glaze
CAJUN CRUSTED SNAPPER & PRAWNS
cajun crust, citrus dill yogurt
VEGGIE RAVIOLI
Artichoke & spinach stuffed, zucchini, cherry toms, red onions, preserved lemon, roasted red pepper cream sauce, goat cheese
PESTO CHICKEN LINGUINE
Grilled chicken, brie cheese, artichokes, sundried tomatoes, red onion, pesto cream sauce..
SEAFOOD PENNE
Prawns, snapper, steelhead, and fresh mussels tossed with penne in a rose sauce.
LOBSTER STUFFED RAVIOLI
Roast garlic cream sauce, prawns, asparagus, basil pesto, sundried tomato pesto.
SMALL SOUP
WILD GREENS WITH PEAR, BLUE CHEESE & ROASTED ALMONDS
CAESAR SALAD
TOMATO BOCCONCINI SALAD
YAM FRIES
CALAMARI
SMOKED SALMON ON WONTON CRISPS
SERANO HONEY GINGER GLAZED BACK RIBSC
WONTON SAMOSA POPPERS
CRISPY WONTON PRAWNS
BEEF CARPACCIO
STEAMED MUSSELS
CRAB CAKES
PESTO & GOAT CHEESE FLAT BREAD
LARGE SOUP AND HOMEMADE FOCCACIA
Dry Ribs
Beer brined chicken wings
COD & CHIPS
SALMON & CHIPS
SMOKED CHICKEN CLUB
GRILLED SALMON BURGER
Black Bean Veggie Burger
WAG BURGER with bacon and provolone
PRIME RIB BEEF DIP
SALMON SALAD
SCALLOP & PRAWN SALAD
Veggie RAVIOLI
SEAFOOD PENNE IN A ROSE SAUCE
PESTO CHICKEN LINGUINE
SEAFOOD HOTPOT
LOBSTER STUFFED RAVIOLI
Stuffed chicken
Curry and Kahlua Prawns
Cajun salmon filet
Braised beef short ribs
fish tacos
STARTERS
STARTERS: Wild mixed greens with roasted almonds and blue cheese. Caesar Salad. Soup du Jour.
MAINS:
Goat cheese and prociutto stuffed chicken breast with a tarragon cream. 10 oz grilled pork loin with a cranberry apple chutney, cider demi glaze. Curry Kahlua prawns. Mediterranean raviolli. Braised beef short ribs with a hoisin BBQ sauce.
DESSERT
Homemade Tiramisu. Creme Brulee.
STARTERS
Wild mixed greens with roasted almonds and blue cheese. Caesar Salad. Soup du Jour.
MAINS
Cajun crusted salmon served with a citrus yogurt dill sauce. Grilled Flat Iron steak prepared with the WAG demi. Chicken stuffed with procuitto and goat cheese served in a tarragon cream reduction. Mediterranean Raviolli.
DESSERT
Homemade Tiramisu. Creme brulee. New York Cheesecake with a blueberry compote
STARTERS
STARTERS: Wild mixed greens with roasted almonds and blue cheese. Caesar Salad. Rustic tomato bocconcini salad.
MAINS
Pecan crusted Oceanwise Steelhead Filet with 3 tiger prawns and a pesto aru:gula bearnaise. Grilled 7oz Flat Iron Steak with prawns and a crab bearnaise. Chicken stuffed with procuitto and goat cheese served in a tarragon cream reduction. Mediterranean Raviolli.
DESSERT:
Homemade Tiramisu. Creme brulee. Chocolate Peanut Butter Pie.
STARTERS:
Wild mixed greens with roasted almonds and blue cheese. Caesar Salad. Soup du Jour.
MAINS
Braised Beef Shortribs with a Hoisin BBQ sauce. Chicken stuffed with procuitto & goat cheese topped with a tarragon cream sauce. Mediterranean Raviolli. Tiger prawns in a yellow curry Kahlua cream reduction.
DESSERT
Homemade Tiramisu. Creme brulee .
DRINKS
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