Lunch

MONDAY TO SUNDAY

IF YOU HAVE TIME CONSTRAINTS FOR LUNCH, PLEASE LET US KNOW
WE WILL GUARANTEE YOUR DEPARTURE IN 45 MINUTES




Three Course Lunch

FIRST COURSE

ALBACORE TUNA TARTARE
SWEET SOY DRESSING, SESAME CRISPS

BEETROOT SALAD
FARMHOUSE FROMAGE FRAIS, HAZELNUTS, CHERVIL PISTOU

MAIN COURSE

CHIVE RISOTTO
SOUR CREAM, BACON CRUMBLE

CAPE SCOTT HALIBUT CAKE
BUTTER LETTUCE HEARTS, GRIBICHE SAUCE

DESSERT

OAT PANACOTTA WITH FRESH OKANAGAN PLUMS
PLUM WINE BROTH, OAT CRUMBLE

CHOCOLATE PECAN CHARLOTTE FROZEN CHOCOLATE PARFAIT
ORANGE COULIS

29



Starters

WEST COAST OYSTERS
ELDERFLOWER MIGNONETTE 3 EACH

SPRING PEA SOUP
CRISPY OYAMA PROSCIUTTO, WHIPPED CRÈME FRAICHE 14.5

DIVER CAUGHT SCALLOP
CELERIAC IN TEXTURES, CARAMELIZED ONIONS, MAPLE JELLY 7 EACH

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

CURED YARROW MEADOWS DUCK SALAD
ASPARAGUS, QUAIL’S EGG, ORANGE VINAIGRETTE 16

HAND PICKED BIODYNAMIC GREENS
SHAVED ROOT VEGETABLES, SELECTION OF DRESSINGS 13.5



Pasta

FUSILLI COL BUCO
SLOW COOKED TOMATOES, BASIL, GRANA PADANO 21.5

LINGUINE
BACON, PARMESAN ‘CARBONARA’ 22.5

BIODYNAMIC RISOTTO
BRAISED LEEK, PARSLEY, PECORINO CHEESE 19.5

YUKON GOLD POTATO GNOCCHI
WHOLE GRAIN MUSTARD, STINGING NETTLES 19.5

DOUBLE STUFFED RAVIOLI
SPRING PEAS, RICOTTA, PEA AND PARMESAN EMULSION 23.5


Large Plates

OPEN FACE SMOKED HAM HOCK SANDWICH MARINATED VEGETABLES, MUSTARD 18.5

WILD BC SALMON SALT BAKED BEETROOT, HORSERADISH DILL SAUCE 24.5

HERB BUTTER ROASTED LING COD CHORIZO, WHITE BEANS, ROMAINE, SALSA VERDE 23

AAA BEEF STRIP LOIN ARUGULA BREAD SALAD, RADISH, RED WINE REDUCTION 27.5

FREE RANGE OMELETTE CHORIZO, AVOCADO, AVONLEA CHEDDAR 16.5

ALBACORE TUNA SALAD
SMOKED PAPRIKA, GRILLED POTATOES, CAPONATA 24


For The Table

HEIRLOOM CARROTS 7.5 ROASTED MUSHROOMS 11 WEST FRIES 9.5



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