KISU - baynes sound, smaller, deep cup, sweet 3.75

CHEF CREEK - baynes sound, shallow cup, light briny finish 3.5

FANNY BAY - vancouver island, lightly sweet and salty 3.75

SUN SEEKER - desolation sound, meaty, sweet and salty 4

CASCUMPEC BAY - pei, plump meat, salty taste, sweet finish 4

BARSTOOL - pei, crisp, clean flavour, sweet finish 4

IRISH POINT - pei, tender texture, sweet brine, smooth finsh 4

MALPEQUE - pei, tender meats, briny and sweet finish 4

Caviar from sustainably farmed Sturgeon (30g sizes available)

Beluga, Oscietra, Sevruga and BC Northern Divine (12g size available) served with chopped free range eggs, snipped chives, creme fraiche and crostini 

Two Tier Seafood Tower

10 oysters on the half shell, 6 chilled prawns 
albacore tuna “zuke”, marinated seaweed and jellyfish salad 
ceviche, spicy tuna roll, smoked wild sockeye salmon 99 

add a third tier of 1 lb whole maritime lobster AQ

Seafood Trio for Two

wild albacore tuna ‘zuke’, sockeye salmon sashimi, lobster + matane shrimp sushi roll

17.5 per guest

Lobster + Matane Shrimp Sushi Roll

lobster and shrimp with yuzu mayonnaise, wrapped in nori and sushi rice, avocado and sesame seeds  21.5

Spicy Scallop Roll  

chopped hokkaido scallop with miso mango chilli sauce wrapped in nori and sushi rice, cucumber zuchini inside out roll  18.5

Jumbo Prawn Cocktail

house-prepared cocktail sauce

4 pieces 19.5  6 pieces 28.5

Nova Scotia Lobster Cocktail

house-prepared cocktail sauce

ó lb AQ  1 lb AQ

CHILLED PEMBERTON CUCUMBER SOUP

with lemon dusted sourdough crouton, farmer jesse’s mint crema, dill + cucumber oil and viola flowers  17.5

ROOT DOWN FARM BEET + GOAT CHEESE SALAD

roasted heirloom beets, fresh raspberry, caramelized okanagan goat cheese, spelt + caraway crumb, raspberry vinaigrette  19.5

HEIRLOOM TOMATO + GRILLED OKANAGAN PEACH 

farmhouse feta cheese, elderflower and tomato water, farmer jesse’s basil  21 

ANGUS BEEF TARTARE

diced beef fillet with soya garlic dressing, egg yolk jam, shimeji mushrooms, pine nuts, sesame nori crisp, asian pear and pea shoots  24.5

QUEBEC FOIE GRAS PARFAIT

house baked brioche, okanagan pear + apple chutney, port gel, pistachio and candied orange zest  24.5

SEABUCKTHORN MARINATED WILD SCALLOP CRUDO

with pickled kohlrabi, elderberries, ‘chawanmushi’ foam, mountain spruce oil  22.5

GRILLED OCTOPUS

slow cooked and grilled, with mandarin oil marinated summer fruits, fresh garden ‘sambal’ and charred cucumber sauce  22.5

SOCKEYE SALMON SASHIMI

sliced and served on ice with ponzu pearl, pickled ginger, wasabi, shiso, shaved radish, avocado and citrus soy sauce  19.5

WILD BC ALBACORE TUNA ‘ZUKE’

lightly seared and sliced, sweet yuzu dressing, chili sesame oil, cucumber and green onion 19.5

ALBERTA BEEF TENDERLOIN STEAK 7oz (larger sizes available)

grilled pemberton baby squash, charred leek dressing, confit king oyster mushrooms, sweet garlic soubise, port and red wine sauce  59.5 

RED DEER VENISON LOIN

black pepper crusted with orange braised endive, local morel mushrooms, mushroom puree, radicchio, blood orange dressing and sauce diable 45.5

YARROW MEADOWS DUCK BREAST

roasted rootdown farm red cabbage, pickled red currants, radicchio, black truffle and currant jus  43.5

GINGER BRAISED PORK BELLY + SCALLOP

with roasted rootdown carrots, cauliflower miso puree, grilled maitake mushroom, shoyu and bonito buerre blanc  44.5

HOUSE MADE BUCATINI PASTA ‘MENTAIKO’

humboldt squid, white wine, lemon cream, spicy cod roe, parsley, garlic chips and seaweed breadcrumbs  38.5

MISO MARINATED BC SABLEFISH

shiitake mushrooms, braised daikon, warm dashi broth, shaved radishes + green onion, sesame and chili baby bok choy  46.5

CURATED DAILY SEAFOOD ADDITION

featuring the freshest and sustainable fish available today, highlighted with local seasonal vegetables, garnishes and inspiration  AQ

PARISIAN STYLE GNOCCHI

glazed in vegetable nage, sea to sky sweet peas + carrots, shaved grana padano and bergamot oil  33.5

PACIFIC PRAWN 6 ea

SEARED SCALLOP 9 ea

ROASTED BC MUSHROOMS 13.5

BRUSSELS SPROUTS + MAPLE MISO 13.5

TRUFFLE FRIES 12.5

HOUSE FRIES 9.5

BLACK FOREST CAKE 

dark + white chocolate mousse with flourless chocolate cake
brandied cherries + chantilly cream  16.5

ARAXI CLASSIC LEMON TART

baked lemon curd in a sweet pastry crust
creme fraiche ice cream + preserved raspberry coulis  15.5

COCONUT + RASPBERRY PANNA COTTA

yuzu infused vegan panna cotta with fresh raspberries,
makrut lime foam and puffed rice 15.5

VALRHONA CHOCOLATE FONDANT

warm centered cake with cappuccino ice cream
chocolate wafer + semi sweet chocolate sauce  16.5

OKANAGAN CHERRY PRALINE CAKE

yogurt mousse layered with almond sponge cake
fresh cherries, candied almonds and praline ice cream  15.5

HOUSE-CHURNED ICE CREAM + SORBET 

daily selection made with seasonal ingredients + garnishes  14

SELECTION OF PETIT FOURS  4 pieces 7.5,  8 pieces 13.5

HAND CRAFTED CHOCOLATES  4 pieces 8.5,  8 pieces 14.5

ASSORTED MACARONS  3 pieces 7.5,  6 pieces 13.5

chef curated artisan cheese selection

selection of three 18.5 | selection of five 24.5

avonlea cheddar - pei, canada
oka classique - quebec, canada
benedictin blue - quebec, canada
tania sheepsmilk - ontario, canada
saltspring island juliette goat brie - bc, canada

served with apple-fig jam + sourdough crostini