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

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

KUSSHI - deep bay, lightly sweet and salty  5

PACIFIC JEWEL - powell river, sweet and salty  5

SAWMILL BAY - read island, plump, salty taste, sweet finish  5

PEI PETITE - pei, crisp, clean flavour, sweet finish  5

RASPBERRY POINT - pei, sweet brine, smooth finish  5

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

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 or 2lb dungeness crab  AQ

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

LOBSTER + MATANE SHRIMP SUSHI ROLL

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

SOFT-SHELL CRAB ROLL

ocean wise crispy soft crab, spicy miso, cucumber, avocado, shiso  21.5

SOCKEYE SALMON SASHIMI

5 pieces, ponzu, yuzu salsa, tomato, trout roe, chili pepper  21.5

WILD ALBACORE TUNA ‘ZUKE’

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

DAILY SASHIMI ADDITION

utilising the freshest, sustainable product today  AQ

CAVIAR FROM SUSTAINABLY-FARMED STURGEON 

(30g sizes available)

beluga, oscietra, sevruga, acadian gold, acadian emerald, acadian wild, bc northern divine (12g size available) served with blinis, crème fraîche, free-range egg yolk jam confit lemon, snipped chives

BC SWEET CORN SOUP

popcorn, fried basil, puffed rice, poppy seed, dried corn  19.5

PEMBERTON BEETS + ASIAN PEAR SALAD

radicchio, honey vinegar pearls, farmhouse goat cheese, fennel emulsion, toasted hazelnut  19.5

ROOTDOWN HEIRLOOM TOMATO SALAD

whipped tanto latte burrata, farmer jesse’s basil, macerated tomatoes, crispy capers, sourdough and almond gremolata, lemon vinaigrette  23.5

QUEBEC FOIE GRAS PARFAIT

house-baked brioche, glazed okanagan stone fruit, sherry vinegar gel, pistachio  27.5

HOUSE-MADE RICOTTA GNOCCHI

goodfield farms squash, bc wild mushrooms, confit shallots, mustard greens, truffle essence  24.5

COLD SMOKED ALBERTA A5 WAYGU BEEF

goodfield farm cantaloupe, marigold, toasted sunflower seed granola  32.5

RED TUNA TARTARE 

sesame and citrus dressing, lime and yuzu gel, local radish, squid ink cracker  26.5

PAN SEARED WILD EAST COAST SCALLOPS

pemberton cucumber, lobster emulsion, lemongrass coconut sauce  26.5

SURF AND TURF TRIO FOR TWO

tuna zuke with chili sesame oil and sweet yuzu dressing, wild sockeye salmon sashimi cold smoked alberta A5 waygu with cantaloupe and sunflower seed granola   25.5 per person

GRILLED PACIFIC OCTOPUS

cooked tender and charred, goodfield farm zucchini and basil puree, light curry vinaigrette, chickpeas, toasted almonds  26.5

NORTHERN GOLD BEEF TENDERLOIN 7oz (larger sizes available)  68.5

ALBERTA TRIPLE A STRIPLOIN STEAK 10oz  74.5

brown butter potato puree, parmesan churros, grilled rootdown zucchini lobster mushroom, salsa verde, port red wine jus

BIRCH SYRUP MARINATED VENISON LOIN

textures of late summer onions, north arm farm rutabaga tatin, smoked cherry jus  49.5

FARMCREST FREE-RANGE CHICKEN BREAST 

soft polenta, sweet corn and saskatchewan chanterelle fricassee, chicken wing jus  46.5

WILD AND TAME MUSHROOM RISOTTO

arborio rice, local mushroom,'kfc' tempura-fried maitake mushrooms, wild mushroom glaze, baby kale leaves  36.5

PANCETTA WRAPPED PORK TENDERLOIN

slow cooked pork coppa, caramelized okanagan apple puree, baby turnip mustarda pickled wild apple, crispy kale, vin blanc  45.5

MISO-MARINATED BC SABLEFISH

shiitake mushrooms, braised daikon radish, warm dashi broth, shaved radish green onion, sesame and chili baby bok choy  49.5

OLIVE OIL POACHED BC HALIBUT

summer beans, fingerling potatoes, rootdown farm leeks, pickled baby tomatoes, sauce vierge  52.5

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, seaweed breadcrumbs  38.5

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, double caramel gelato, candied cocoa nibs  16.5

ARAXI LEMON TART

baked lemon curd in a sweet pastry crust creme fraiche ice cream and preserved raspberry coulis 16.5

BLACK FOREST GÂTEAU

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

COCONUT + RASPBERRY CRÈME CARAMEL

vegan coconut custard with fresh and macerated raspberries, raspberry gel, raspberry-rice crisps  15.5

FRASER VALLEY BLACKBERRY + ALMOND VERRINE

almond namelaka cream, blackberry compote moscato d’asti foam, crunchy almond meringue  16

HOUSE-CHURNED ICE CREAM + SORBET 

daily selection made with seasonal ingredients and 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 and sourdough crostini