Dinner
OUR MENU OFFERS MULTIPLE WAYS TO DINE
A LA CARTE APPETIZERS AND MAIN COURSES INSPIRED BY THE SEASONS AND OUR REGION
ELEMENTS SINGLE COMPONENT PLATES RESPECTING THE INGREDIENT’S QUALITIES
TASTING SIX COURSE MENUS SHOWCASING THE FINEST FROM LAND AND SEA
First Course
CAULIFLOWER SOUP
WILD SALMON CAVIAR, CREME FRAICHE, TRUFFLED CROUTONS, CHIVES 13
BAYNES SOUND SCALLOPS
MAPLE GLAZED, PEMBERTON CARROTS ‘VICHY’, MARCONA VINAIGRETTE 18.5
DUNGENESS CRAB SALAD
LIGHTLY PICKLED CUCUMBERS AND RED ONIONS, FINE HERB SALAD, LEMON PUREE 17
THIESSEN FARM QUAIL
THYME MARINATED AND GRILLED, CHANTERELLE TORTELLINI, BRUSSEL SPROUTS, SHERRY VINAIGRETTE 18.5
Main Course
HAIDA GWAII SABLEFISH
GINGER AND SOY GLAZED, EDAMAME, SLOW COOKED FENNEL, SPICED BROTH 36
SALISH SEA SOCKEYE SALMON
PEMBERTON SUNCHOKES, MELTED LEEKS, BLACK TRUFFLE COGNAC GASTRIQUE 31.5
BUTTER MILK ROASTED FARMCREST CHICKEN
CELERIAC, HELMER POTATOES, CHORIZO VINAIGRETTE 29.5
HERB CRUSTED LAMB LOIN
AROMATIC COUS COUS, ARUGULA, CONFIT GARLIC, TURNIPS, BLACK PEPPER JUS 35
AAA ALBERTA BEEF TENDERLOIN 5OZ 35
BEEF RIBEYE, 28 DAY DRY AGED ANGUS 9OZ 48
VEAL CHOP, ORGANIC GRAIN FED 14OZ 49
WILTED SWISS CHARD, YUKON GOLD POTATO GRATIN, CARAMELIZED SHALLOT, BALSAMIC JUS
Elements
SINGLE COMPONENT PLATES BEST ENJOYED IN MULTIPLES
SEA
WEST COAST OYSTERS
APPLE CIDER MIGNONETTE 3 EACH
MARINATED SCALLOP
GRANVILLE ISLAND SAKE, LIME EMULSION 5.5 EACH
PRAWNS
WEST ‘COCKTAIL’ 3.5 EACH
ALBACORE TUNA
PONZU GEL, SHISO 9
SALISH SEA SOCKEYE SALMON
MOUNTAIN BERRY CURED, IKURA 11
LOBSTER
BUTTER POACHED ½ LOBSTER, CABBAGE SLAW 19
HONEY MUSSELS
CRISPY STUFFED MUSSELS WITH SPINACH
LEMON PUREE 2.5 EACH
VANCOUVER ISLAND OCTOPUS
CHARRED, BARIGOULE VINAIGRETTE 11.5
STURGEON CAVIAR
SMOKED SALMON, CREME FRAICHE MP
STARCH
GNOCCHI
SAGE BROWN BUTTER, PARMESAN 11
RISOTTO
DUNGENESS CRAB, BASIL, GRAPEFRUIT 14.5
AGNOLOTTI
BLACK TRUFFLE, DOUBLE CREAM, SHALLOTS 12
COUS COUS
CITRUS VINAIGRETTE, FINE HERBS 8
POTATO GRATIN
REGGIANO CHEESE, TOASTED BREAD CRUMBS 8
WEST FRIES
HOUSE MADE KETCHUP, TRUFFLE AIOLI 9.5
PASTURE
SMOKED HAM HOCK TERRINE
HEIRLOOM APPLE MOSTARDA 9
BEEF TARTARE
ASIAN STYLE, CILANTRO 11.5
OYAMA PROSCIUTTO
VERJUS GASTRIQUE, EVOO 13
VENISON CARPACCIO
TRUFFLE PECORINO, SWEET BASIL GEL 14
VEAL TONGUE
THIN SLICED, CHARRED HONEY + BANYULS 11.5
FRASER VALLEY PORK BELLY
STONE FRUIT COMPOTE 12
OVERNIGHT BRAISED SHORT RIBS
RED ONION MARMALADE 14
FINE CHEESE
WARM WALNUT RAISIN BREAD
SEASONAL COMPOTE 6.5 PC, 3 FOR 17, 5 FOR 26
VEGETABLE
MARINATED OLIVES
7 SPICED, PICKLED PEPPERS 8
HAND PICKED BIODYNAMIC GREENS
SELECTION OF DRESSINGS 12
CHICK PEA CROQUETTES
MINT DILL YOGURT 9
PICALILLY VEGETABLES
SEASONAL PICKLED VEGETABLES 6.5
NORTH ARM FARM BEETS
HAZELNUTS, PARSLEY PISTOU 8
BRUSSELS SPROUTS
SHALLOT CRUMBLE 9
OLIVE OIL BAKED TURNIPS
GRIBICHE SAUCE, SEA SALT 9.5
FORRAGED MUSHROOMS
‘EN PAPILLOTE’ THYME AND CONFIT GARLIC 11
Tasting
SEA TASTING MENU
AMUSE BOUCHE
SALISH SEA SOCKEYE SALMON
MOUNTAIN BERRY TEA, APPLE, WATERCRESS
VANCOUVER ISLAND OCTOPUS
CRACKED OLIVES, BARIGOULE VINAIGRETTE
SHELLFISH BISQUE
BRIOCHE CROUTONS, TRUFFLE FROTH
MINER ‘SIMPSON VINEYARD’ VIOGNIER 09 CALIFORNIA
HAIDA GWAII LING COD
CHANTERELLE TORTELLINI, BRUSSEL SPROUTS
SHERRY VINAIGRETTE
(ADD SEARED SCALLOPS 5.5 EACH)
SELECTION OF CHEESE
10 SUPPPLEMENT
PRE DESSERT
TOFU CHEESECAKE WRAPPED IN OMELET CREPE
COCONUT RICE PUDDING, PINEAPPLE, MANGO
PETITS FOUR
76
ADDITIONAL 55 WITH WINE PAIRINGS
LAND TASTING MENU
AMUSE BOUCHE
OYAMA PROSCIUTTO
LYTTON PLUM JELLIES, FROMAGE FRAIS, BASIL
THIESSEN QUAIL
PEMBERTON BEETS, TOASTED ALMOND GEL
FORAGED MUSHROOM RISOTTO
PICKLED VEAL TONGUE, THYME
TRUFFLED PECORINO
APPLE CIDER BRAISED PORK CHEEKS
COUS COUS, GALA APPLES, BROWN BUTTER JUS
SELECTION OF CHEESE
10 SUPPPLEMENT
PRE DESSERT
DARK CHOCOLATE PISTACHIO TORTE
FROZEN WHITE CHOCOLATE GREEN TEA MOUSSE
BLOOD ORANGE SORBET
PETITS FOUR
68
ADDITIONAL 49 WITH WINE PAIRINGS
VEGETARIAN TASTING MENU
AMUSE BOUCHE
ARUGULA SALAD
SHAVED APPLES, PLUM JELLY, ALMOND VINAIGRETTE
CAULIFLOWER SOUP
FLORETS, TRUFFLED CROUTONS
FORAGED MUSHROOM RISOTTO
ARUGULA, TRUFFLED PECORINO
AGNOLOTTI
BLACK TRUFFLE, SQUASH, SHALLOTS
PRE DESSERT
ROASTED SPICED APPLES WITH CARAMELIZED PASTRY
FENNEL ORANGE SAUCE, GINGER CRISPS, VANILLA FROZEN YOGURT
PETITS FOUR
58
ADDITIONAL 45 WITH WINE PAIRINGS
WE ARE HAPPY TO ACCOMMODATE FOR DIETARY RESTRICTIONS AND ALLERGIES
Ocean Wise Member
Recommended by the Vancouver Aquarium for offering Ocean Friendly Seafood Choices
