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

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

FANNY BAY - vancouver island, lightly sweet and salty 5

SUN SEEKER - desolation sound, meaty, sweet and salty 5

CASCUMPEC BAY - pei, plump meat, salty taste, sweet finish 5

BARSTOOL - pei, crisp, clean flavour, sweet finish 5

IRISH POINT - pei, tender texture, sweet brine, smooth finish 5

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

Caviar from sustainably farmed Sturgeon (30g sizes available)

beluga, oscietra, sevruga, acadian emerald, acadian golden and bc northern divine (12g size available) served with north arm farm blinis, crème fraîche, free range egg yolk jam, confit lemon, snipped chives

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 AQ

LOBSTER + MATANE SHRIMP SUSHI ROLL

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

CRISPY PRAWN ROLL

ocean wise prawn, spicy miso, cucumber, avocado, shiso  21.5

SOCKEYE SALMON SASHIMI

sliced and served on ice with ponzu pearls, shaved radish, shiso, avocado, pickled ginger wasabi + citrus soy sauce  21.5

WILD ALBACORE TUNA ‘ZUKE’

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

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

CHILLED SWEET PEA SOUP

local pea puree, goat cheese sorbetp, rosciutto crumb, lime gel  19.5

ASPARAGUS SALAD

grilled green asparagus, mt. lehman goat feta, green garlic pearls, pickled quail’s egg, honey vinegar sabayon 19.5

PADDY’S FRIED MAITAKE MUSHROOM

wild watercress and shaved fennel salad, green garlic aioli, pickled honey mushroom, cattail pollen 19.5

AHI TUNA TARTARE AND ROASTED BONE MARROW

charred green chili aioli, carrot and scallion salad, crispy shallots  27.5

QUEBEC FOIE GRAS PARFAIT

house baked brioche, okanagan stone fruit chutney, port gel, pistachio and candied orange zest  27.5

TORCHED WILD SCALLOPED CRUDO

north arm farm rhubarb, slow braised white asparagus, shaved spring radish, crispy ginger   24.5

GRILLED PACIFIC OCTOPUS

caramelized black olive glaze, pemberton purple potato, root vegetable sofrito with prosciutto, mustard green chimichurri and watercress   26.5

FRESH OYSTERS

chef’s selection of five fresh shucked oysters, chow chow sauce, mandarin oil 26.5

NORTHERN GOLD BEEF TENDERLOIN  6oz  (larger sizes available)

fondant potatoes, creamed bc morel mushrooms, rootdown farm spinach, port red wine jus  64.5

PEPPERCORN CRUSTED VENISON LOIN

paddy’s wild fennel, truffled mushroom puree, bc endive leaves, pickled mountain huckleberry game jus  49.5

ELDERFLOWER GLAZED DUCK BREAST

rootdown farm carrots and turnips, carrot ketchup, crispy rice cake, farmer jesse’s mustard greens, black garlic duck emulsion 46.5

MISO MARINATED BC SABLEFISH

shiitake mushrooms, braised daikon radish, warm dashi broth, shaved radish, green onion, sesame and chili baby bok choy  48.5

ARCTIC CHAR

green and white asparagus ragout, wild nettle cavatelli, jesse’s mustard greens, toasted marcona almond vin blanc 44.5

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 and seaweed breadcrumbs 38.5

WILD AND TAME MUSHROOM RISOTTO

arborio rice, caramelized mushroom,charred leekstorn tanto latte mozzarella, red wine glaze  36.5

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 with banana + salted caramel gelato, candied cocoa nibs  16.5

LAYERED WINTER CITRUS CAKE

meyer lemon curd layered with yogurt mousse + graham streusel crust served with bergamot sorbet and candied citrus fruit  16.5

BLACK FOREST GATEAU

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

COCONUT CREME CARAMEL

vegan coconut custard with passion fruit caramel tropical fruit salsa and coconut rice crisp  15.5

BASQUE STYLE CHEESECAKE

rhubarb compote, fresh raspberries, chantilly cream 16.5

HOUSE-CHURNED ICE CREAM + SORBET 

daily selection made with seasonal ingredients + 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 + sourdough crostini