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)

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 wild smoked 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

Matane Shrimp Tostada  17.50

hand peeled shrimp tossed with citrus mayonnaise on crisp tortilla
tomatillo salsa verde, white bean puree and chilies

Wild BC Sockeye Salmon Chirashi  19.50

salmon sashimi, trout roe, poached prawns, egg, green onions and shiso leaf
scattered on sushi rice with ginger and wasabi

Nova Scotia Lobster Roll 19.50

yuzu mayonnaise, avocado, cucumber
and wrapped in egg crepe

Daily Soup Addition  15.50

featuring local produce and seasonal garnishes

Rootdown Farm Beet Salad  18.50

Okanagan goat's cheese, late season baby kale and watercress leaves
spiced pecans with maple and pear vinaigrette

Grilled Pacific Octopus  19.50

local slow cooked octopus served with sweet potato and roasted chili causa
white bean, tomato and black olive relish

Burrata + House Preserved BC Cherries  22.50

soft cheese with cherries, grapes, basil emulsion, torn bread and assorted leaves

Quebec Duck Liver Parfait  23.50

house baked brioche, red wine poached pears
ruby port and spiced pear gel with candied orange zest

Alberta Angus Beef Tartare  21.50

tossed in truffle vinaigrette, capers and shallots, with porcini mushroom crisps

smoked mayonnaise, radish and cured egg yolk

LAND

Vegetarian Menu available
All large plates can be Gluten Free

Steak selection from the high temp infrared grill

Angus Reserve Tenderloin Steak 6oz  48.50 (larger sizes available)

roasted local celery root and king oyster mushrooms, sauteed broccoli rabe
grilled chimichurri and red wine jus

Certified Angus Bone-In Beef Ribeye 20oz  79.50

fingerling potatoes with smoked salt and herbs, whole roasted parsnips

red wine and ruby port jus with chimichurri

Grilled Lamb Sirloin  42.50

with rosemary and olive oil, farro verde with braised lamb shoulder

cauliflower and cauliflower foam with toasted hazelnuts

Pepper Crusted Venison Loin  46.50

Pemberton potato and smoked salt terrine, spiced orange and cranberry gel

crispy salsify and sauce diable

Yarrow Meadows Duck Breast  39.50

roasted and glazed, carrot and cardamon puree, roasted carrots and radish

sesame, soya and fresh horseradish vinaigrette

House Made Pasta + BC Mushrooms  29.50

fresh rigatoni noodles with roasted local mushrooms and baby spinach
three cheese fonduto and toasted bread crumbs

SEA

Ocean Wise Prawns + Carrot Risotto  38.50

prawns with arborio rice, Parmigiano-Reggiano, pickled carrot and baby herb salad, carrot sofrito, finished with white wine, mascarpone and chives

Hot Smoked Red Tuna  39.50

roasted golden beets with chickpea, lemon and roasted garlic puree
crispy Parma ham and lemon caper vinaigrette

Miso Marinated Wild BC Sablefish  44.50

served with daikon radish, baby bok choy, lotus root chips
shaved scallions, shiitake mushrooms and smoked tuna lemongrass dashi broth

Diver Caught Scallops  46.50

lightly seared with smoked wild salmon ravioli and lemon thyme sauce
brassica leaves and red kuri squash puree

Truffle Fries 11.50

Pacific Prawn 5.00 each

Seared Scallop 8.50 each

Sauteed Mushrooms  12.50 

Cauliflower + Pinenuts  12.50   

Roasted Carrots  12.50    

House Cut Fries  8.50

Black Forest Cake  13.50

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

Hazelnut Panna Cotta  12.50

with white wine poached pears and linzer biscuit, salted caramel and toasted hazelnuts

Valrhona Chocolate Fondant  13.50

warm chocolate cake with mandarin ice cream, candied orange zest and chocolate dentelle

Warm Vanilla Beignets  13.50

served with semisweet chocolate dipping sauce

Caramelized Pineapple  12.50

coconut sorbet and mango cremeux, passion fruit syrup and black sesame tuile

Araxi Lemon Tart  12.50

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

House Churned Ice Cream or Sorbet  11.50

churned daily and served with a crisp honey tuile    

Selection of Petit Fours 4 pieces 7.50,  8 pieces 13.50

Hand Crafted Chocolates 4 pieces 8.50,  8 pieces 15.50

Macarons 6 pieces 12.50

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 Casara' 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