Stellar Bay - Deep Bay, medium cup, mild taste 3.75 

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

Chefs 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

Nova Scotia Lobster Cocktail (1/2 lb)  AQ   (1lb)  AQ

house-prepared cocktail sauce

Two Tier Seafood Tower AQ

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

Sockeye Salmon Battera Sushi

box style sushi with wild salmon, shiso avocado
lemon and citrus soy sauce  19.5

LOCAL BUTTERNUT SQUASH SOUP

toasted pumpkin seeds, curry oil, spiced creme fraiche and chives  16.5

PEMBERTON BEET + BUFFALO MOZZARELLA

lightly pickled and roasted beets, poached pear, spiced pecans, 
belgium endive and raspberry vinaigrette  19.5

BC MUSHROOM TART

butter crust, sauteed mushroom, onion jam, blue cheese, thyme gel and fig crema  19.5

GRILLED OCTOPUS 

charred with gochujang and miso glaze, daikon radish, grilled shishito peppers  21.5

QUEBEC FOIE GRAS PARFAIT  

toasted house baked brioche, almond crunch, saffron and orange marmalade
ruby port gel and candied orange zest  23.5

WILD BC ALBACORE TUNA TATAKI  

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

BC OYSTERS FOUR WAYS

fresh shucked oysters with thai salsa, raspberry mignonette
bloody mary + pickled cucumber, creme fraiche and trout caviar 19.5

ALBERTA BEEF TENDERLOIN STEAK 7oz 49.5

with potato and red leicester terrine, honey roasted carrots with puffed grains 
balsamic glazed cipollini onion, port and red wine sauce

RED DEER VENISON LOIN 

black pepper crusted, served with red kuri squash and beet ravioli 
northern arm farm roasted beets, squash puree and red wine jus 44.5 

YARROW MEADOWS DUCK BREAST 

orange + soya glazed, dashi marinated eggplant with ginger 
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 bread crumbs 36.5 

WILD + CULTIVATED MUSHROOM RISOTTO 

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

CITRUS CURED SPRING SALMON 

hand made carrot + lemon cavatelli, heirloom carrots 
bonito butter sauce, bitter green salad and fresh herbs 39.5 

MISO MARINATED BC SABLEFISH 

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

PACIFIC PRAWN 5 ea

BRUSSELL SPROUTS + MAPLE MISO 12.5

SEARED SCALLOP 8.5 ea

ROASTED BC MUSHROOMS 12.5

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

VANILLA CHEESECAKE + OKANAGAN PEARS

white wine poached pears with almond crusted cheesecake
crisp pear chip + spiced pear sorbet 13.5

PASSION FRUIT MOUSSE CAKE

lemon chiffon sponge layered with passion fruit mousse
coconut sorbet + fresh mango salad 12.5 

HOUSE-CHURNED ICE CREAM + SORBET 

daily selection made with seasonal ingredients + garnishes  12.5

Selection Of Petits Four 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
golden ears charmisan - bc, canada
saltspring island juliette goat brie - bc, canada

served with apple-fig jam + sourdough crostini