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 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 119 

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

SOCKEYE SALMON SASHIMI

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

WILD TUNA DUO SUSHI ROLL

spicy tuna and sliced red tuna, with sweet and spicy chili glaze, garlic chips 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

PEMBERTON WINTER SQUASH SOUP

butternut squash, maple compote, truffle chantilly, golden ears charmesan 19.5

HEIRLOOM BEETS AND OKANAGAN GOAT CHEESE SALAD

salt baked beets, spelt and caraway crumb, rootdown green, preserved saskatoon berries 19.5

WINTER CITRUS AND BUFFALO MOZZARELLA

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

ALBERTA BISON CARPACCIO

carrot ketchup, pemberton vegetable crudite, crisp vietnamese pancake, black garlic pearls, egg jam, beef tallow snow 26.5

QUEBEC FOIE GRAS PARFAIT

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

WILD SCALLOP TARTARE

pickled kohlrabi, local pumpkin custard, kumquat, toasted pumpkin seeds 24.5

GRILLED PACIFIC OCTOPUS

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

WILD BC ALBACORE TUNA ‘ZUKE’

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

NORTHERN GOLD BEEF TENDERLOIN  (7oz)  64.5  (larger sizes available)

CANADIAN BEEF STRIPLOIN  (10oz)  72.5

DRY AGED PRAIRIE RANCHERS BEEF RIBEYE  (14oz)  115.5

potato aligot, caramelized brussels sprouts, pickled pearl onions, crispy shallots, port red wine jus

RED DEER VENISON LOIN

black pepper crusted, bees wax roasted local beets, red cabbage jam, kale chips, wild mushroom dumplings, huckleberry game jus 49.5

YARROW MEADOWS DUCK BREAST

orange braised endive and pemberton carrots, baked rutabaga, cara cara orange segments, grand marnier duck jus 49

HOUSE MADE BUCATINI PASTA ‘MENTAIKO’

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

MISO MARINATED BC SABLEFISH

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

CASCADIAN MOUNTAIN TROUT

pan seared with broccoli two ways, pickled salt spring island mussels and fresh horseradish foam 44.5

HAIDA GWAII HALIBUT

wild onion and herb crusted halibut, salt baked celery root, white beans, green appleroot, down farm spinach, smoked ham hock and champagne foam  47.5

NORTH ARM FARM SQUASH RISOTTO

arborio rice, fried walnuts, fresh herb salad, finished with truffled pecorino cheese 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

BLACK FOREST CAKE 

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

ARAXI CLASSIC LEMON TART

baked lemon curd in a sweet pastry crust
creme fraiche ice cream + seasonal berries  15.5

COCONUT PANNA COTTA

yuzu infused vegan panna cotta with fresh blackberries,
makrut lime foam and puffed rice 15.5

VALRHONA CHOCOLATE FONDANT

warm centered cake with praline ice cream
candied cocoa nibs + semi sweet chocolate sauce  16.5

HOUSE-CHURNED ICE CREAM + SORBET 

daily selection made with seasonal ingredients + garnishes  14

SELECTION OF PETIT FOURS  4 pieces 7.5,  8 pieces 13.5

HAND CRAFTED CHOCOLATES  4 pieces 8.5,  8 pieces 14.5

ASSORTED MACARONS  3 pieces 7.5,  6 pieces 13.5

chef curated artisan cheese selection

selection of three 18.5 | selection of five 24.5

avonlea cheddar - pei, canada
oka classique - quebec, canada
benedictin blue - quebec, canada
tania sheepsmilk - ontario, canada
saltspring island juliette goat brie - bc, canada

served with apple-fig jam + sourdough crostini