KISU - baynes sound, smaller, deep cup, sweet  5

CHEFS CREEK - baynes sound, shallow cup, light briny finish  5

KUSSHI - deep bay, lightly sweet and salty  5

PACIFIC JEWEL - powell river, sweet and salty  5

SAWMILL BAY - read island, plump, salty taste, sweet finish  5

PEI PETITE - pei, crisp, clean flavour, sweet finish  5

RASPBERRY POINT - pei, sweet brine, smooth finish  5

MALPEQUE - pei, tender meats, briny and sweet finish  5

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  129 

add a third tier of 1 lb whole maritime lobster or 2lb dungeness crab  AQ

JUMBO PRAWN COCKTAIL

house-prepared cocktail sauce

4 pieces  19.5      6 pieces  28.5

NOVA SCOTIA LOBSTER COCKTAIL

house-prepared cocktail sauce

1/2 lb  AQ        1 lb  AQ

LOBSTER + MATANE SHRIMP SUSHI ROLL

lobster and shrimp with yuzu mayonnaise wrapped in nori and sushi rice, avocado and sesame seeds  24.5

SOFT-SHELL CRAB ROLL

ocean wise crispy soft crab, spicy miso, cucumber, avocado, shiso  21.5

WILD ALBACORE TUNA ‘ZUKE’

lightly seared and sliced, sweet yuzu dressing, chili sesame oil, cucumber and green onion  22.5

DAILY SASHIMI ADDITION

utilising the freshest, sustainable product today  AQ

CAVIAR FROM SUSTAINABLY-FARMED STURGEON 

(30g sizes available)

beluga, oscietra, sevruga, acadian gold, acadian emerald, acadian wild, bc northern divine (12g size available) served with blinis, crème fraîche, free-range egg yolk jam confit lemon, snipped chives

GOODFIELD FARM SQUASH SOUP

apple and squash chutney, maple vinegar gel, crispy kale 19.5

BEET AND OKANAGAN ASIAN PEAR SALAD

pemberton radicchio, honey vinegar pearls, farmhouse goat cheese, fennel emulsion, toasted hazelnuts 19.5

QUEBEC FOIE GRAS PARFAIT

house-baked brioche, icewine glazed pumpkin, sherry vinegar gel, fried pumpkin seeds  27.5

HOUSE-MADE RICOTTA GNOCCHI

goodfield farms squash, bc wild mushrooms, confit shallots, mustard greens, truffle essence  24.5

FRESH BC OYSTERS

on the half shell with calamansi sabayon, tobiko, crispy shallots 22.5

BISON TARTARE

pickled rootdown farms carrot, carrot tapioca cracker, crisp carrot, coriander emulsion, carrot and harrisa dressing 28.5

RAW BAR TRIO FOR TWO

albacore zuke with chili sesame oil and sweet yuzu dressing, wild sockeye salmon sashimi, cold smoked alberta A5 waygu with cantaloupe and sunflower seed granola   25.5 per person

GRILLED PACIFIC OCTOPUS

cooked tender and charred, goodfield farm zucchini and basil puree, light curry vinaigrette, chickpeas, toasted almonds  26.5

NORTHERN GOLD BEEF TENDERLOIN 

glazed king oyster mushroom, roasted parsnip, vanilla parsnip puree, braised red cabbage, red wine port jus  64.5

BIRCH SYRUP MARINATED VENISON LOIN

late summer onions, north arm farm rutabaga tatin, smoked ground cherry jus 49.5

WILD + CULTIVATED MUSHROOM RISOTTO

‘kfc’ fried maitake mushrooms, mushroom ketchup, grana padano 36.5

SUNGOLD LAMB SIRLOIN

merguez crushed potato, sauteed rootdown farm kale, crispy salsify, lamb vinaigrette  46.5

MISO-MARINATED BC SABLEFISH

shiitake mushrooms, braised daikon radish, warm dashi broth, green onion, sesame and chili baby bok choy 49.5

ICY WATERS ARCTIC CHAR

braised fennel, rootdown farm heirloom carrots, spiced sweet potato puree, shellfish bisque sauce  48.5

DAILY SEAFOOD ADDITION

crafted from the freshest local and sustainable seafood with hand-selected seasonal local produce  AQ

HOUSE-MADE BUCATINI PASTA ‘MENTAIKO’

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

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  10.5

'HARMONY RIDGE’ CHOCOLATE FONDANT

warm-centered chocolate cake made with araxi’s custom-blend dark chocolate, double caramel gelato, candied cocoa nibs  16.5

ARAXI LEMON TART

baked lemon curd in a sweet pastry crust creme fraiche ice cream and preserved raspberry coulis 16.5

BLACK FOREST GÂTEAU

dark and white chocolate mousse, flourless chocolate cake, brandied cherries, chantilly cream  16.5

COCONUT + RASPBERRY CRÈME CARAMEL

vegan coconut custard with fresh and macerated raspberries, raspberry gel, raspberry-rice crisps  15.5

FRASER VALLEY BLACKBERRY + ALMOND VERRINE

almond namelaka cream, blackberry compote moscato d’asti foam, crunchy almond meringue  16

HOUSE-CHURNED ICE CREAM + SORBET 

daily selection made with seasonal ingredients and garnishes  14

SELECTION OF PETIT FOURS  four pieces  7.5,  eight pieces  13.5

HAND-CRAFTED CHOCOLATES  four pieces  8.5,  eight pieces  14.5

ASSORTED MACARONS  three pieces  7.5,  six pieces  13.5

chef curated artisan cheese selection

selection of three 18.5 | selection of five 24.5

golden ears 5-yr cheddar - bc, canada
woolwich goat brie - bc, canada
benedictin blue - quebec, canada
thea sheepsmilk - ontario, canada
oka classique - quebec, canada

served with apple-fig jam and sourdough crostini