Lunch
MONDAY TO SATURDAY
IF YOU HAVE TIME CONSTRAINTS FOR LUNCH, PLEASE LET US KNOW
WE WILL GUARANTEE YOUR DEPARTURE IN 45 MINUTES
CAULIFLOWER SOUP SALMON CAVIAR, CREME FRAICHE, CHIVES 11.5
CARROT AND GINGER SOUP CARROT SALAD, SHALLOTS FINE HERBS 11
LOBSTER BISQUE BRIOCHE CROUTONS, TRUFFLE FROTH 13.5
PEMBERTON BEETROOT SALAD TARRAGON, FROMAGE FRAIS, PUMPKIN SEED DRESSING 13.5 / 18.5
TROUT SALAD LIGHTLY SMOKED, BLACK PEPPER CROUTONS, RED ONION MARMALADE 16.5 / 22.5
DUNGENESS CRAB SALAD CUCUMBERS, FINE HERBS, LEMON 16.5 / 22.5
WALDORF SALAD CELERY, CELERIAC, TOASTED WALNUTS, GRAPES, APPLE 14 / 19
HAND PICKED BIODYNAMIC GREENS SELECTION OF DRESSINGS 12.5
ORECCHIETTE CHORIZO, FENNEL, WHITE WINE 16.5
AGNOLOTTI BLACK TRUFFLE, LEEKS 19
TAGLIATELLE RED WINE BRAISED CHICKEN, SMOKED BACON, MUSHROOMS 19.5
RISOTTO DUNGENESS CRAB, BASIL, GRAPEFRUIT 23.5
GNOCCHI SAGE BROWN BUTTER, PARMESAN 16.5
ALBACORE TUNA CLUB HERB FOCACCIA, BACON, CABBAGE SLAW 18
WILD BC SALMON PEMBERTON SUNCHOKES, MELTED LEEKS
BLACK TRUFFLE COGNAC GASTRIQUE 24.5
HAIDA GWAII LING COD CELERIAC, HELMER POTATOES, CHORIZO VINAIGRETTE 22
BRAISED PORK CHEEKS GALA APPLES, SPICED COUS COUS, NATURAL JUS 19.5
AAA BEEF TENDERLOIN CRISPY ONION RINGS, ARUGULA SALAD
RED ONION EMULSION 27.5
FREE RANGE OMELETTE WILTED SPINACH, OYAMA PROSCIUTTO, MANCHEGO 16.5
ELEMENTS SINGLE COMPONENT PLATES BEST ENJOYED IN MULTIPLES
WEST COAST OYSTERS APPLE CIDER MIGNONETTE 3 EACH
FRESH SHUCKED SCALLOP SASHIMI GRANVILLE ISLAND SAKE AND LIME EMULSION 5.5 EACH
PRAWNS WEST ‘COCKTAIL’ 3 EACH
ALBACORE TUNA PONZU GEL, SHISO 9
WEST FRIES HOUSE MADE KETCHUP, TRUFFLE AIOLI 9.5
SMOKED HAM HOCK TERRINE HEIRLOOM APPLE MOSTARDA 9
BEEF TARTARE ASIAN STYLE, CILANTRO 11.5
OYAMA PROSCIUTTO VERJUS GASTRIQUE, EXTRA VIRGIN OLIVE OIL 13
MARINATED OLIVES 7 SPICED, PICKLED PEPPERS 8
FINE CHEESE WALNUT RAISIN BREAD, SEASONAL COMPOTE SELECTION OF THREE 17
