Royal Miyagi - Sunshine coast, smooth texture, mild 3.50 

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

Chef Creek - Baynes Bay, shallow cup, light briny finish  3.5

Fanny Bay - Vancouver Island, lightly sweet and salty  3.75

Paradise - Deep Bay, vancouver island, light citrus flavour 3.5 

Caviar from sustainably farmed Sturgeon (30g sizes available)

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

Jumbo Prawn Cocktail (4)  19.50   (6)  28.50  

house-prepared cocktail sauce

Sockeye Salmon Sashimi

sliced and served on ice with pickled ginger, wasabi,
shiso, daikon radish, jalapeno and citrus soy sauce  19.5

Lobster + Matane Shrimp Sushi Roll

lobster and shrimp with yuzu mayonnaise
wrapped in nori and sushi rice - avocado + sesame seeds 23.5

Two Tier Seafood Tower

10 oysters on the half shell, 6 chilled prawns 
albacore tuna tataki, marinated seaweed and jellyfish salad 
ceviche, spicy tuna roll, smoked wild sockeye salmon 89

Seafood trio for two

wild albacore tuna tataki with ponzu pearls 
sockeye salmon sashimi
lobster + matane shrimp sushi roll  22.5 per guest 

SMOKED TOMATO SOUP

arancini with red leicester cheese, olive oil and chives 16.5

BC HEIRLOOM TOMATO SALAD

buffalo mozzarella, aged balsamic vinegar, basil pesto and croutons  19.5

GRILLED OCTOPUS + BEETS

slow cooked octopus with lightly pickled beets, kalamata olives, belgian endive calamansi vinaigrette and hazelnut romesco sauce  22.5

ANGUS BEEF TARTARE

beef fillet with soya garlic dressing, egg yolk jam, pickled shimeji, pine nuts sesame and nori tuille, asian pear and radish sprout  24.5

ROOTDOWN FARM ORGANIC GREEN SALAD 

poached pear, pickled vegetables, cherry tomatoes and raspberry vinaigrette 16.5

HIRAMASA CRUDO

thinly sliced yellowtail, aji amarillo leche de tigre with cilantro and jalapeno
prosciutto san daniele, compressed apple and celery 21.5

QUEBEC FOIE GRAS PARFAIT

toasted house baked brioche, almond crunch, saffron and blood orange marmalade 
ruby port gel and candied orange zest  24.5

WILD BC ALBACORE TUNA TATAKI

lightly seared and sliced, served on ice with daikon radish, shiso and ponzu pearls 18.5

ALBERTA BEEF TENDERLOIN STEAK 6oz

potato roesti, charred rootdown farm kale, maitake mushroom, puffed wild rice
balsamic glazed cipollini onion, port and red wine sauce 49.5

RED DEER VENISON LOIN

black pepper crusted, served with sunchoke + black truffle ravioli
black garlic emulsion, pemberton rhubarb gel and diable sauce 44.5

YARROW MEADOWS DUCK BREAST

orange + soya glazed, korean scallion pancake, baby bok choy
lotus chips, pea greens, sesame and soy vinaigrette 41.5

HOUSE MADE BUCATINI PASTA "MENTAIKO"

humbolt squid, white wine, lemon cream, spicy cod roe
parsley, garlic chips and seaweed breadcrumbs 36.5

WILD + CULTIVATED MUSHROOM RISOTTO

arborio rice, sauteed mixed mushrooms, finished with white wine
mascarpone, chives and grana padano 29.5

LINE CAUGHT BC HALIBUT

roasted garlic + lemon crusted, local spring vegetable medley
pea puree, almond cream and fresh herbs 42.5

MISO MARINATED BC SABLEFISH

shiitake mushrooms, hakurai turnip + warm dashi broth
sesame and chili gai lan, radish sprouts 44.5

PACIFIC PRAWN 5 ea

SEARED SCALLOP 8.5 ea

ROASTED BC MUSHROOMS 12.5

MUSHROOM RISOTTO 18.5

CAULIFLOWER + VADOUVAN 12.5

TRUFFLE FRIES 11.5

SIGNATURE HARMONY RIDGE BLACK FOREST CAKE

dark + white chocolate mousse with flourless chocolate cake
brandied cherries + chantilly cream  13.5

ARAXI CLASSIC LEMON TART

baked lemon curd in a sweet pastry crust
sour cream ice cream + preserved raspberry coulis 13.5

VALRHONA CHOCOLATE FONDANT

warm centered cake with salted caramel ice cream
chocolate wafer + semi sweet chocolate sauce 13.5

BC RHUBARB + CHEESECAKE

vanilla cheesecake with toasted almond crust
poached rhubarb + fresh strawberries 13.5

PASSION FRUIT MOUSSE CAKE

lemon chiffon sponge layered with passion fruit mousse
fresh mango salad + ‘tropical fruit’ sorbet 13.5 

HOUSE-CHURNED ICE CREAM + SORBET 

daily selection made with seasonal ingredients + garnishes  12.5

Selection Of Petit Fours 11.50

 macarons, pate de fruit, maple fudge, handmade chocolates, shortbread + marshmallow

Artisanal Cheese Plate

selection of three 18.5 | selection of five 24.50
served with apple-fig jam + sourdough crostini

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

served with apple-fig jam + sourdough crostini