Dinner


Appetizer

COLD

WEST COAST OYSTERS
GRATED HORSERADISH, APPLE CIDER MIGNONETTE 3.50 EACH

BIODYNAMIC KALE ‘CAESAR’
DOUBLE SMOKED BACON, ANCHOVY, BRIOCHE CROUTONS 16.5

HANDPICKED BIODYNAMIC GREENS
SHAVED ROOT VEGETABLES, SELECTION OF DRESSINGS 14.5

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

VENISON CARPACCIO
HENS EGG, WATERCRESS, CAPER MUSTARD EMULSION 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
SPRING PEAS, MINT, PRESERVED LEMON, TRUFFLE PECORINO 17.5


Entree

SEA

HERB CRUSTED LING COD
BABY BEETS, WILD MUSHROOMS, THYME VELOUTE 34.5

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

HAIDA GWAII SABLEFISH
THREE VINEGAR GLAZE, DAIKON, BOK CHOI, GINGER BROTH 39.5

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

RARE SEARED ALBACORE TUNA
ANCIENT GRAIN SALAD, CHARRED AVOCADO, SESAME VINAIGRETTE 36.5

LAND

DOUBLE STUFFED RAVIOLI
FARMHOUSE GOAT CHEESE, BEETROOT, BASIL, SAUCE VIERGE 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
CONFIT LEG, SPAETZLE, CIPOLLINI ONIONS, MUSTARD JUS 44.5

AAA ALBERTA BEEF HANGER STEAK 5OZ 35
AAA ALBERTA BEEF TENDERLOIN 5OZ 39
PRIME ANGUS BEEF STRIPLOIN 10OZ 56.5
POTATO SALAD, HEIRLOOM CARROTS, BONE MARROW JUS

BRADNER FARM ORGANIC CHICKEN
SAGE AND WALNUT CRUST, ROASTED APPLES, RUTABAGA, CIDER JUS 32.5


For The Table

WEST FRIES 9.5 WILD AND FORAGED MUSHROOMS 11
CREAMY MUSTARD SPAETZLE 7.5 SLOW ROASTED CARROTS 8.5


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