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Oysters
Cascumpec Bay - Pei, plump meat, salty taste, sweet finish 4
Raspberry Point - Pei, clean flavour, sweet finish 4
Irish Point - Pei, tender texture, sweet brine, smooth finsh 4
Savage Blonde - Pei, blonde shell, sweet with briney flavour 4
South Lake Select - Pei, clean, crisp, salty yet sweet flavor 4
Malpeque - Pei, tender meats, briny and sweet finish 4
- recommended by the Vancouver Aquarium for offering Ocean Friendly Seafood choices
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Seafood on Ice
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 99add 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 18.5
Jumbo Prawn Cocktail (4) 19.5 (6) 28.5
house-prepared cocktail sauce
Nova Scotia Lobster Cocktail 1/2 lb AQ 1 lb AQ
house-prepared cocktail sauce
- recommended by the Vancouver Aquarium for offering Ocean Friendly Seafood choices
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Small Plates
ROASTED TOMATO + RED PEPPER SOUP
with tomato and sourdough ‘panzanella’, basil olive oil and chives 17.5
LOCAL CRISPY OYSTERS
yuzu tartar sauce, lemon vinaigrette, rootdown farm radish and fennel salad 22.5
WHITE AND GREEN ASPARAGUS SALAD
first of the season with sauce gribiche, parsley emulsion & pemberton 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 24.5
GRILLED OCTOPUS
slow cooked octopus with red pepper and 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
- recommended by the Vancouver Aquarium for offering Ocean Friendly Seafood choices
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Large Plates
ALBERTA BEEF TENDERLOIN STEAK 6oz
potato roesti with dill creme fraiche, grilled leeks, roasted pearl onions, pickled shallots, port and red wine sauce 57.5
RED DEER VENISON LOIN
black pepper crusted with orange braised endive, roasted sunchoke, sunchoke puree, radicchio, blood orange dressing and sauce diable 45.5
YARROW MEADOW DUCK BREAST
seared with toasted spices, braised red cabbage, mushroom gyoza, marinated maitake mushrooms, miso sesame vinaigrette 43.5
HOUSE MADE BUCATINI PASTA ‘MENTAIKO’
humbolt squid, white wine, lemon cream, spicy cod roe, parsley, garlic chips and seaweed breadcrumbs 38.5
LOIS LAKE STEELHEAD
red cabbage ‘sauerkraut’, cauliflower puree, crispy kale, pickled mustard seeds and shallot vinaigrette 41.5
MISO MARINATED BC SABLEFISH
shiitake mushrooms, braised daikon, warm dashi broth, shaved radishes + green onion, sesame and chili baby bok choy 46.5
SPRING VEGETABLE RISOTTO
arborio rice, finished with white wine, stinging nettle, lemon ricotta, mascarpone, chives and grana padano 29.5
For The Table
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
- recommended by the Vancouver Aquarium for offering Ocean Friendly Seafood choices
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Dessert
BLACK FOREST CAKE
dark + white chocolate mousse with flourless chocolate cake
brandied cherries + chantilly cream 13.5ARAXI CLASSIC LEMON TART
baked lemon curd in a sweet pastry crust
creme fraiche ice cream + preserved raspberry coulis 13.5VALRHONA CHOCOLATE FONDANT
warm centered cake with milk chocolate earl grey tea ice cream
chocolate wafer + semi sweet chocolate sauce 13.5VANILLA BEIGNETS
warm vanilla and spice doughnuts
salted caramel ice cream and caramel dipping sauce 13.5TROPICAL FRUIT PAVLOVA
lime scented meringue with passion fruit cremeux
fresh pineapple and mango salad, coconut sorbet 13.5HOUSE-CHURNED ICE CREAM + SORBET
daily selection made with seasonal ingredients + garnishes 12.5
Take Home Boxes
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
Artisan Cheeses
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, canadaserved with apple-fig jam + sourdough crostini