Royal Miyagi - Sunshine Coast, smooth texture, mild  3.5

Kusshi - Deep Bay, smaller, deep cup, mild taste  4

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

Kisu - Baynes sound, smaller, deep cup, sweet 3.75 

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 89 

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

19.5 per guest

Lobster + Matane Shrimp Sushi Roll

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

Spicy Tuna Roll 

chopped bc albacore tuna with spicy miso, wrapped in nori and sushi rice, avocado, crispy tempura bits and sesame seeds 17.5

Jumbo Prawn Cocktail (4)  19.5  (6)  28.5

house-prepared cocktail sauce

Nova Scotia Lobster Cocktail 1/2lb aq 1lb aq

house-prepared cocktail sauce

BC BUTTERNUT SQUASH SOUP 

pumpkin seed and chickpea fritter, curry oil with spiced creme fraiche 16.5 

AVONLEA CLOTHBOUND CHEDDAR SOUFFLE 

twice baked souffle with aged cheddar fonduto, toasted almond, arugula with lemon vinaigrette 19.5  

PEMBERTON BEET + BUFFALO MOZZARELLA 

lightly pickled mixed colour beets, spiced apple + maple vinaigrette, candied pecans, beet puree and baby greens 19.5

SALAD OF LOCAL BRASSICAS 

featuring ‘kale caesar’, broccoli, cauliflower and crispy brussels sprouts, caper gremolata and shaved grana padano 19.5  

ANGUS BEEF TARTARE

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

QUEBEC FOIE GRAS PARFAIT

house-baked brioche, okanagan pear and apple chutney, port gel, pistachio and candied orange zest 23.5

GRILLED OCTOPUS

slow cooked octopus with red pepper and nduja soffritto, gigande beans + baby heirloom tomatoes 21.5 

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 6oz 

roasted rootdown farm carrots tossed in smoked butter, grilled chimichurrri, potato and kohlrabi terrine, port and red wine sauce 52.5

RED DEER VENISON LOIN

black pepper crusted with goat cheese and toasted walnut agnolotti, roasted pemberton squash, confit fennel and sauce diable 44.5

YARROW MEADOW DUCK BREAST 

seared with toasted spices, assorted squamish valley beets, grilled okanagan pears with red currant, orange and honey glaze 39.5

SLOW COOKED QUEBEC VEAL CHEEKS 

with red wine and aromatics, local parsnip and brussels sprouts, parsnip chips and baby herb salad 43.5

HOUSE MADE BUCATINI PASTA ‘MENTAIKO’ 

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

CURATED DAILY SEAFOOD ADDITION

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

MISO MARINATED BC SABLEFISH

shiitake mushrooms, hakurai turnip, warm dashi broth, shaved radishes, sesame and chili baby bok choy 44.5

WILD + CULTIVATED MUSHROOM RISOTTO

arborio rice, sauteed local mushrooms, finished with white wine, mascarpone, chives and grana padano 32.5

PACIFIC PRAWN 5 ea

SEARED SCALLOP 8.5 ea

ROASTED BC MUSHROOMS 12.5

BRUSSELS SPROUTS + MAPLE MISO 12.5

TRUFFLE FRIES 11.5

HOUSE FRIES 9.5

SIGNATURE BLACK FOREST GATEAU 

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
mixed berry sorbet + 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 BEIGNETS

warm vanilla and spice doughnuts - salted caramel, and apple-cinnamon dipping sauces  13.5

HOUSE-CHURNED ICE CREAM + SORBET 

daily selection made with seasonal ingredients + garnishes  12.5

SELECTION OF PETIT FOURS 

pate de fruit, macaron, marshmallow, house made chocolate, salted caramel 11.5

Selection of Petit Fours 4 pieces 7.50,  8 pieces 13.50

Hand Crafted Chocolates 6 pieces 12.50,  12 pieces 22.50

Macarons 6 pieces 12.50

Artisanal Cheese Plate

selection of three 18.5 | selection of five 24.5
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