Beach Angels Cortes Island, briny, clean kiwi like finish  3.50

Kusshi Deep Bay, smaller, deep cup, mild taste  3.75

Black Pearl Desolation Sound, small, lettuce like finish  3.50

Sawmill Bay Read Island, briny, spicy, sweet fruity finish  3.50

Zen Denman Island, plump, sweet, cucumber finish  3.50

Joyce Point Read Island, briny, spicy, lettuce like finish  3.00

Satori Denman Island, plump, salty, cucumber finish  3.50

Marina Top Drawer Cortes Island, deep cup and mild taste  3.50

Chefs Creek Baynes Sound, fairly briny with a crisp finish  3.00

Caviar from sustainably farmed Sturgeon (12g - 30g sizes available)

Beluga, Oscietra, Sevruga and BC Northern Divine

please ask server for menu and availability

Two Tier Seafood Tower  89.00

10 oysters on the half shell with 6 chilled prawns and albacore tuna tataki
BC seafood ceviche, jellyfish salad, spicy tuna roll and smoked wild sockeye salmon 

add a third tier of 1lb whole Maritime Lobster  AQ

Jumbo Prawn Cocktail

house prepared cocktail sauce
4 pieces  19.50  6 pieces  28.50

Nova Scotia Lobster Cocktail

house prepared cocktail sauce
1/2 lb  AQ   1lb  AQ

Wild BC Albacore Tuna Tataki  18.50

lightly seared and sliced, served with North Arm Farm daikon radish
shiso leaf, ponzu sauce pearls

Hamachi 'Yellowtail' Sashimi  20.50

sliced and served on ice with ginger, wasabi, shiso and daikon radish
citrus adjusted soy and chili threads

Nova Scotia Lobster Sushi Roll  21.50

lobster tossed with yuzu mayonnaise, avocado and watercress leaves
yuzu gel and avocado salsa verde

Wild Seafood Trio for Two  21.50 per person

scallop crudo with leche de tigre, Matane shrimp salad with avocado 
albacore tuna tataki with ponzu pearl

Grilled Humbolt Squid Steak 19.50

charred with gochujang and miso glaze, shisito peppers
crispy lotus root, chickpea caponata and puree

Wild BC Sockeye Salmon Chirashi 19.50

thinly sliced salmon on sushi rice with shiso, avocado, salmon caviar and wasabi
citrus adjusted soya sauce

Local Butternut Squash Soup  16.50

squash and chestnut ricotta dumplings, curried creme fraiche and chives

Assorted Rootdown Farm Beets  18.50

lightly pickled and roasted beets with Okanagan goat cheese and spiced pecans
hot house lettuces and raspberry vinaigrette

Aged Cheddar Souffle  19.50

Quebec Foie Gras Parfait  23.50

toasted house baked brioche, lightly marinated ground cherries
ruby port gel, almond crunch and candied orange zest

LAND

Vegetarian Menu available
All large plates can be Gluten Free

Steak selection from the high temp infrared grill

Alberta Beef Tenderloin Steak 6oz  49.50 (larger sizes available)

Canadian Prime New York 12oz  54.50

Pemberton potato and aged cheddar terrine, roasted local carrots
ruby port and button mushroom jus

Duo of Grain Fed Veal  49.50

slow cooked cheeks and roasted loin, crisp parmesan polenta
roasted local beets, pickled shimeji mushrooms

Quebec Venison Loin  44.50

black pepper crusted, charred onion petals and sauteed kale
chickpea fritters and red wine jus

Yarrow Meadows Duck Breast  41.50

roasted duck breast with heritage grains and braised red cabbage
parsnips, red currant, orange and ginger glaze

House Made Ricotta Gnocchi + Lamb Ragu  39.50

slow cooked ragu of spiced lamb sausage and tomato sauce
pecorino romano, garlic and toasted bread crumbs

Wild + Cultivated Mushroom Pasta  29.50

house made casarecce, sauteed mushrooms with thyme and garlic
three cheese fonduta, baby arugula, Grana Padano

SEA

Ocean Wise Prawn + Cauliflower Risotto 36.50

arborio rice, white wine, cauliflower florets and puree
finished with lemon mascarpone and Parmigiano-Reggiano

Citrus Cured Yukon Arctic Char  39.50

sunchoke hash, with roasted Brussels sprouts and leaves, pistachio crumble
ginger and orange butter sauce

Miso Marinated BC Sablefish  44.50

shiitake mushrooms, hakurai turnip and warm dashi broth
sesame and chili gai lan, radish sprouts

BC Scallop + Snake River Pork Jowl  43.50

slow cooked pork jowl terrine with confit fennel marmalade
celery root puree and maple mustard

Truffle Fries 11.50

Pacific Prawn 5.00 each

Seared Scallop 8.50 each

Seared Foie Gras  23.50 each

Mushrooms + Garlic  11.50 

Brussels Sprouts + Miso  12.50   

Cauliflower + Vadouvan  12.50

House Fries  8.50    

Black Forest Cake  13.50

dark and white chocolate mousse with flourless chocolate cake, brandy infused cherries and chantilly cream 

Okanagan Apple Beignets  13.50

warm apple-cinnamon doughnuts with salted caramel dipping sauce

'Harmony Ridge' Chocolate Fondant  13.50

soft centered chocolate cake with Chef Aaron's custom blended dark chocolate and earl grey chocolate ice cream

Vanilla Panna Cotta  13.50

with fresh raspberries, preserved raspberry espuma and toasted almond crumble

Araxi Lemon Tart  13.50

baked lemon curd in a sweet pastry crust, mixed berry sorbet and preserved raspberry coulis

Selection of Petits Fours  12.50

featuring almond financier, salted caramel, fruit jellies and our signature 'Green River' dark chocolate 

House Churned Ice Cream or Sorbet  11.50

churned daily and served with a crisp honey tuile    

Hand Crafted Chocolates  4 pieces 8.50,  8 pieces 15.50

Macarons  3 pieces 7.50,  6 pieces 14.50

Artisanal Cheese Plate

served with seasonal fruit compote, sourdough crostini and toasted nuts

selection of two 14.50  selection of four 19.50  selection of six 26.50 

Salt Spring Island 'Juliette'

surfaced-ripened goat milk cheese in a Camembert style, creamy and tangy

'Bella Casar' Buffalo Mozzarella

delicately salted with a rich and milky flavour

Oka Classique, Abbaye D’oka, Quebec

washed rind cow milk cheese with a rich aroma and nutty flavour

Alexis de Portneuf 'La Sauvagine', Saint Raymond-de-Portneuf, Quebec

cow milk cheese with a smooth texture and mild flavour

Benedictin Bleu, Saint Benoit-De-Lac, Quebec

well flavoured cow milk blue cheese with a smooth interior

Avonlea Clothbound Cheddar, Cavendish, Prince Edward Island

mellow flavoured cow milk cheese with mild acidity and grassy aroma