KISU - baynes sound, smaller, deep cup, sweet 3.75

CHEF CREEK - baynes sound, shallow cup, light briny finish 3.5

FANNY BAY - vancouver island, lightly sweet and salty 3.75

SUN SEEKER - desolation sound, meaty, sweet and salty 4

CASCUMPEC BAY - pei, plump meat, salty taste, sweet finish 4

BARSTOOL - pei, crisp, clean flavour, sweet finish 4

IRISH POINT - pei, tender texture, sweet brine, smooth finsh 4

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 99 

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

17.5 per guest

Lobster + Matane Shrimp Sushi Roll

lobster and shrimp with yuzu mayonnaise, wrapped in nori and sushi rice, avocado and sesame seeds  21.5

Spicy Tuna Roll 

chopped bc albacore tuna with spicy miso, wrapped in nori and sushi rice, avocado, crispy tempura bits and sesame seeds 18.5

Jumbo Prawn Cocktail

house-prepared cocktail sauce

4 pieces 19.5  6 pieces 28.5

ROASTED CAULIFLOWER SOUP

with cauliflower caponata, pine nut, leek oil and chives 17.5

WHITE + GREEN ASPARAGUS SALAD

sauce gribiche, parsley emulsion, olive oil and pemberton greens 19.5

TOMATO + BUFFALO MOZZARELLA SALAD

balsamic pearls + herb emulsion, sourdough crostini and pemberton greens 19.5

ANGUS BEEF TARTARE

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

QUEBEC FOIE GRAS PARFAIT

house baked brioche, okanagan pear + apple chutney, port gel, pistachio and candied orange zest  24.5

WILD SCALLOP CRUDO

with aji amarillo, crispy prosciutto, local radish and strawberries, cilantro, chilies and creme fraiche  22.5

BRAISED OCTOPUS

slow-cooked octopus with red pepper, nduja soffritto, gigande beans, baby heirloom tomatoes  22.5

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 (larger sizes available)

garlic pomme puree, broccolini, roasted pearl onions, pickled shallots, port and red wine sauce  57.5

RED DEER VENISON LOIN

black pepper crusted with orange braised endive, local morel mushrooms, mushroom puree, radicchio, blood orange dressing and sauce diable 45.5

YARROW MEADOWS DUCK BREAST

dashi marinated eggplant, miso + asparagus puree and house made hoisin glaze  43.5

HOUSE MADE BUCATINI PASTA ‘MENTAIKO’

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

MISO MARINATED BC SABLEFISH

shiitake mushrooms, braised daikon, warm dashi broth, shaved radishes + green onion, sesame and chili baby bok choy  46.5

CURATED DAILY SEAFOOD ADDITION

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

WILD + CULTIVATED MUSHROOM RISOTTO

arborio rice, sauteed local mushrooms, finished with white wine, mascarpone, chives and grana padano  33.5

PACIFIC PRAWN 5 ea

SEARED SCALLOP 8.5 ea

ROASTED BC MUSHROOMS 13.5

BRUSSELS SPROUTS + MAPLE MISO 13.5

TRUFFLE FRIES 11.5

HOUSE FRIES 9.5

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
creme fraiche ice cream + preserved raspberry coulis  13.5

VALRHONA CHOCOLATE FONDANT

warm centered cake with milk chocolate earl grey tea ice cream
chocolate wafer + semi sweet chocolate sauce  13.5

RHUBARB AND RASPBERRY PAVLOVA

vanilla scented meringue with poached rhubarb and fresh raspberries, mascarpone cream and strawberry rocher  13.5

HOUSE-CHURNED ICE CREAM + SORBET 

daily selection made with seasonal ingredients + garnishes  12.5

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