Beach Angels Cortes Island, briny, clean kiwi like finish  3.50

Kusshi Deep Bay, smaller, deep cup, mild taste  3.75

Black Pearl Desolation Sound, small, lettuce like finish  3.50

Sawmill Bay Read Island, briny, spicy, sweet fruity finish  3.50

Zen Denman Island, plump, sweet, cucumber finish  3.50

Joyce Point Read Island, briny, spicy, lettuce like finish  3.00

Satori Denman Island, plump, salty, cucumber finish  3.50

Marina Top Drawer Cortes Island, deep cup and mild taste  3.50

Chefs Creek Baynes Sound, fairly briny with a crisp finish  3.00

Caviar from sustainably farmed Sturgeon (12g - 30g sizes available)

please ask server for menu and availability

Two Tier Seafood Tower  89.00

10 oysters on the half shell with 6 chilled prawns and albacore tuna tataki
BC seafood ceviche, jellyfish salad, spicy tuna roll and wild smoked salmon 

add a third tier of 1lb whole Maritime Lobster  AQ

Jumbo Prawn Cocktail

house prepared cocktail sauce
4 pieces  19.50  6 pieces  28.50

Nova Scotia Lobster Cocktail

house prepared cocktail sauce
1/2 lb  AQ   1lb  AQ

Wild BC Albacore Tuna Tataki  18.50

lightly seared and sliced, served with North Arm Farm daikon radish
shiso leaf, ponzu sauce pearls

Local Vegetable Futomaki Roll  17.50

Masa's free range egg tamago with carrots, spinach and shiitake mushrooms
wrapped with sushi rice and nori

BC Oysters Five Ways  19.50

creme fraiche and trout roe, raspberry mignonette, compressed cucumber 
ponzu pearls with seaweed, heirloom tomato salsa

Wild BC Sockeye Salmon Sashimi 19.50

thinly sliced on ice with Pemberton shiso leaf and fresh wasabi
citrus adjusted soya sauce

Spicy Wild Scallop Roll 21.50

chopped scallop with chili and yuzu mayonnaise, avocado
cucumber, tobiko and tempura crumbs

Smoked Roma Tomato Soup  15.50

cherry tomatoes, herbed croutons, roasted tomato salsa and parmesan oil

Assorted Rootdown Farm Beets  18.50

Okanagan goat cheese, tender Rootdown Farm lettuces
spiced pecans, pickled shallots with maple and pear vinaigrette

Double 'R' Ranch Beef Tartare  21.50

Heirloom Tomato + House Made Ricotta  18.50

Goodfield Farm tomatoes from Pemberton and ground cherries
black garlic crumble, baby herbs with chili and citrus vinaigrette 

Quebec Foie Gras Parfait  23.50

house baked brioche, red wine poached Okanagan pears
ruby port gel, hazelnut crumble and candied orange zest

LAND

Vegetarian Menu available
All large plates can be Gluten Free

Steak selection from the high temp infrared grill

Canada Triple A Beef Tenderloin 6oz  49.50 (larger sizes available)

served with local celery root, Walla Walla onion rings and roasted maitake mushrooms
ruby port jus and grilled chimichurri sauce

Black Pepper Crusted Venison  46.50

roasted Rootdown Farm carrots with Pemberton potato and aged cheddar terrine
sauce diable and ruby streak lettuce

Duo of Paradise Valley Pork  43.50

prosciutto wrapped tenderloin with slow cooked pork jowl, chanterelle mushrooms
roasted caraflex cabbage, corn salsa and apricot mostarda 

Yarrow Meadows Duck Breast  41.50

cherry wood smoked and roasted, served with North Arm Farm beets
charred baby onion petals, Okanagan plums, kale and savoury granola

House Made Porcini Mushroom Pasta  29.50

casarecce made with dried porcini, finished with sauteed wild and cultivated mushrooms
fonduto, chives and arugula 

SEA

Ocean Wise Prawn + Carrot Risotto 36.50

prawns with arborio rice, Parmigiano-Reggiano, carrot sofrito, baby herb salad
finished with white wine, mascarpone and chives

Wild BC Salmon  42.50

glazed with sake and soy, BC gai lan, slow cooked eggplant and shiitake mushrooms
smoked tuna and lemongrass dashi with shaved radish

Haida Gwai Halibut  46.50

baked with a garlic and almond crust, carrot harisa, Good Field Farm broccolini
Rootdown cauliflower, carrot and coriander vinaigrette

Wild Canadian Scallops  41.50

Rootdown Farm summer squash. tempura broccoli, shaved fennel and Thai basil salad
Vancouver Island shellfish and ginger veloute

Truffle Fries 11.50

Pacific Prawn 5.00 each

Seared Scallop 8.50 each

Mushrooms + Garlic  11.50 

Carrots + Thyme Honey  12.50   

House Fries  8.50    

Black Forest Cake  13.50

dark and white chocolate mousse with flourless chocolate cake, brandy infused cherries and chantilly cream 

Fraser Valley Strawberries  12.50

fresh and marinated berries with basil chiffon sponge cake, frozen pistachio mousse and strawberry coulis

Valrhona Chocolate Fondant  13.50

soft centered chocolate cake with chocolate dentelle, milk chocolate earl grey tea ice cream

White Chocolate Creme Brulee  13.50

served with pistachio biscuit and seasonal berries

Araxi Lemon Tart  12.50

baked lemon curd in a sweet pastry crust, mixed berry sorbet and preserved raspberry coulis

Selection of Petits Fours  12.50

featuring almond financier, salted caramel, fruit jellies and our signature 'Harmony Ridge' dark chocolate 

House Churned Ice Cream or Sorbet  11.50

churned daily and served with a crisp honey tuile    

Hand Crafted Chocolates 4 pieces 8.50,  8 pieces 15.50

Macarons 6 pieces 12.50

Artisanal Cheese Plate

served with seasonal fruit compote, sourdough crostini and toasted nuts

selection of two 14.50  selection of four 19.50  selection of six 26.50 

Salt Spring Island 'Juliette'

surfaced-ripened goat milk cheese in a Camembert style, creamy and tangy

'Bella Casar' Buffalo Mozzarella

delicately salted with a rich and milky flavour

Oka Classique, Abbaye D’oka, Quebec

washed rind cow milk cheese with a rich aroma and nutty flavour

Alexis de Portneuf 'La Sauvagine', Saint Raymond-de-Portneuf, Quebec

cow milk cheese with a smooth texture and mild flavour

Benedictin Bleu, Saint Benoit-De-Lac, Quebec

well flavoured cow milk blue cheese with a smooth interior

Avonlea Clothbound Cheddar, Cavendish, Prince Edward Island

mellow flavoured cow milk cheese with mild acidity and grassy aroma