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 CARROTSVICHY’, 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
WESTCOCKTAIL’ 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 PAPILLOTETHYME 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
MINERSIMPSON VINEYARDVIOGNIER 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