Brix and Mortar

Crispy-skinned duck leg confit, slow-cooked to perfection, complemented by a sweet and tangy cherry gastrique and confit potatoes.

Perfectly seared scallops atop creamy saffron-infused Arborio rice, garnished with fresh parsley and a lemon zest.

Slow-braised Pemberton Meadows beef short rib, fork-tender, served with a rich red wine reduction and decadent truffle mashed potatoes.

A flaky puff pastry tart filled with a medley of wild Vancouver Island mushrooms, crisp asparagus, and Gruyère cheese.

House-ground chuck and brisket patty, aged cheddar, caramelized onions, bacon, and Brix's signature sauce on a brioche bun with hand-cut fries.

Pan-roasted halibut fillet, sustainably sourced, basted with a fragrant nori-infused butter, served with seasonal green vegetables.