Dinner


Appetizer

COLD

HEIRLOOM TOMATO SALAD
BURRATA CHEESE, CASTELVETRANO OLIVES, BALSAMIC, EVOO 21

BEET ROOT AND KALE SALAD
FARMHOUSE CHEVRE, AGED BALSAMIC 16.5

HANDPICKED BIODYNAMIC GREENS
SHAVED ROOT VEGETABLES, SELECTION OF DRESSINGS 14.5

SIDE STRIPE PRAWN CEVICHE
CILANTRO, CUCUMBER, JALAPENO, YUZU DRESSING 17

CRISPY DUCK SALAD
CUCUMBER, GREEN BEAN, WATERCRESS, SWEET CHILI VINAIGRETTE 18.5

SUSTAINABLE CAVIAR SELECTION
TRADITIONAL GARNISHES MARKET PRICE

HOT

CARROT AND GINGER SOUP
CARAMELIZED COCONUT MILK, LIME, THAI BASIL 14.5

DIVER CAUGHT SCALLOPS
YOUNG FENNEL IN TEXTURES, BACON JAM 7 EACH

LOBSTER GNOCCHI
BUTTER POACHED LOBSTER, POTATO GNOCCHI, THYME EMULSION 20.5

BIODYNAMIC RISOTTO
SUMMER SQUASH, PEAS, CHERRY TOMATOES, BACON, BASIL PISTOU 17.5


Entree

SEA

WILD BC SALMON
SPRING ASPARAGUS, DILL, POLENTA, IKURA CREAM SAUCE 29.5

HAIDA GWAII SABLEFISH
THREE VINEGAR GLAZE, DAIKON, MARINATED MUSHROOMS, DASHI BROTH 39.5

CAPE SCOTT HALIBUT
CHEFS DAILY CREATION FEATURING LOCAL AND SEASONAL INGREDIENTS MP

LAND

RICOTTA AND HERB RAVIOLI
CASCADE TOMATO FONDUE, CHERRY TOMATOES, EVOO 29.5

DUO OF FRASER VALLEY PORK
BRAISED PORK CHEEK, CRISPY PORK BELLY, SWISS CHARD, BONE BROTH 36

BRAISED LAMB NECK
PRESERVED LEMON GLAZE, COUS COUS, HARISSA PUREE 36.5

SMOKED YARROW MEADOWS DUCK BREAST
EGG PLANT PUREE, WILTED KALE, CARROT, BLACK LENTIL VINAIGRETTE 44.5

AAA ALBERTA BEEF HANGER STEAK 5OZ 35
AAA ALBERTA BEEF TENDERLOIN 5OZ 39
PRIME ANGUS BEEF STRIPLOIN 10OZ 56.5
GRILLED BABY POTATOES, HERBS, GRILLED RADICCHIO, BONE MARROW BUTTER

BRADNER FARM ORGANIC CHICKEN
PORCINI MUSHROOM GNOCCHI, WILD MUSHROOMS, BALSAMIC JUS 32.5


For The Table

WEST FRIES 9.5 WILD AND FORAGED MUSHROOMS 11
WILTED KALE 7.5 ASPARAGUS WITH LEMON AND GARLIC 8.5


Ocean Wise Member
Recommended by the Vancouver Aquarium for offering Ocean Friendly Seafood Choices