Menu

If you have time constraints for lunch, please let us know.
We will guarantee your departure in 45 minutes.

 

prix fixe

The Fall Prix Fixe lunch menu is offered Mondays through Fridays.

 

first course

beetroot salad
toasted pumpkin seed, sorrel
enhance with burrata cheese from puglia  (add $8)

celeriac and chestnut veloute
walnut, shaved celery

mains

crispy halibut brandade
sauce gribiche

gemelli pasta
chorizo sofrito, kalamata olive, basil

 

petits fours

 

$29 per person

 

 

a la carte

 

starters

west coast oysters
grated horseradish, classic mignonette, lemon   3.75 each

confit yarrow meadows duck salad
macerated raisins, toasted pine nuts, arugula pesto  18.5

handpicked biodynamic greens
root vegetables, selection of dressing   17/23

burrata
beetroot, toasted pumpkin seed, sorrel 21

beef tartare
capers, cornichons, smoked quails egg   19.5

caramelized onion soup
aged gruyere, black pepper crouton, sherry gastrique   16.5

diver caught scallops
charred brassicas, crispy rice, xo sauce 9 each

butter poached lobster
potato gnocchi, roasted mushroom   23.5

biodynamic risotto
wild and cultivated mushrooms, porcini puree, la sauvagine   19.5

 

mains

linguine
sawmill bay clams, calabrian chili, parsley   23.5

ricotta agnolotti
braised artichokes, roasted fennel, kalamata olives, tomato consomme  28.5

wild bc salmon
fregola sarda, chorizo, summer squash, green goddess dressing   27.5

free range omelette
spinach, mixed mushrooms, farmhouse cheddar   19.5

AAA flat iron steak frites
peppercorn jus, watercress   28

west burger
sesame seed bun, housemade pickle,farmhouse aged cheddar, bacon
caramelized onions, west fries   19.5

 

for the table

roasted mushrooms   11
west fries   9.5
sauteed beetroot, toasted hazelnuts   8.5
broccolini, charred lemon, calabrian chili, grana podano   11

 

starters

 

cold

west coast oysters
grated horseradish, classic mignonette, lemon   3.75 each

burrata
beetroot, toasted pumpkin seed, sorrel  21

handpicked organic greens
shaved root vegetables, selection of dressings   17

albacore tuna crudo
avocado creme friache, cucumber, castelvetrano olive  20

beef tartare
capers, cornichons, smoked quails egg   21

sustainable caviar selection
traditional garnishes market price

 

hot

caramelized onion soup
aged gruyere, black pepper crouton, sherry gastrique   16.5

diver caught scallops
charred brassicas, crispy rice, xo sauce 9 each

butter poached lobster
potato gnocchi, roasted mushroom   24

biodynamic risotto
wild and cultivated mushrooms, porcini puree, la sauvagine   19.5

 

mains

 

sea

b.c. salmon
fregola sarda, chorizo, summer squash, green goddess dressing   33.5

haida gwaii sablefish
soy sake glazed, jasmine rice, gai lan, sesame   42.5

roasted ling cod
smoked carrot, braised kale, brown butter vinaigrette 36.5

 

land

johnston pork
bone in chop, grill cabbage, celeriac, pickled mustard seeds 38.5

lamb shank
roasted sunchokes, grilled spring onions, sunflower seed gremolata 41

yarrow meadows duck breast
farro, honey roasted carrots, brassicas, split jus   41.5

ricotta agnolotti
braised artichokes, roasted fennel, kalamata olives, tomato consomme 28.5

roasted maple hill farms chicken
roasted breast, confit leg tartelette, spring vegetable fricassee   36.5

alberta beef flatiron steak 5oz   36
AAA alberta beef tenderloin 5oz   43
blue goose bone in ribeye for two 26oz 120
yukon gold potato puree, spinach, wild mushroom, peppercorn jus

 

for the table

west fries   9.5
pomme puree   10.5
broccolini, charred lemon, calabrian chili, grana padano   11
sauteed beetroot with hazelnuts   8.5
wild and foraged mushrooms   13

dessert

white chocolate cheesecake
hazelnut dacquoise, raspberry gelato 14

bc strawberry shortcake
roasted strawberries, meringue crisp  13

jivara chocolate sesame terrine
almond sesame genoise, caramelized banana ice cream   15.5

guanaja chocolate souffle
vanilla creme anglais   15.5
(please allow for 15 minutes preparation time)

house made sorbet or ice cream   12.5

assortment of petits fours   6.5

 

chef tasting menu

 

amuse bouche

albacore tuna crudo
avocado creme friache, cucumber, castelvetrano olive

diver caught scallop
charred brassicas, crisp rice, xo sauce

biodynamic risotto
wild and cultivated mushrooms, porcini puree, la sauvagine

roasted lamb shank
roasted sunchokes, grilled spring onions, sunflower seed gremolata

selection of cheese
10 supplement

pre dessert

squash tartlette
brown butter ice cream, candied pecans

petit four

98 per person
*wine pairings available

vegetarian tasting menu

 

amuse bouche

beetroot salad
toasted pumpkin seed, sorrel

carmelized onion soup
aged gruyere, black pepper crouton, sherry gastrique

biodynamic risotto
wild and cultivated mushrooms, porcini puree, la sauvagine

ricotta agnolotti
braised artichokes, roasted fennel, kalamata olives, tomato consomme

selection of cheese
10 supplement

pre dessert

white chocolate cheesecake
hazelnut dacquoise, raspberry gelato

petit four

85 per person
*wine pairings available

 

The Fall Harvest Prix Fixe dinner menu is offered Sundays through Thursdays & is available Friday & Saturday until 6 pm.

 

first course

beetroot salad
toasted pumpkin seed, sorrel
enhance with burrata cheese from puglia  (add $8)

celeriac and chestnut veloute
walnut, shaved celery

fresh shucked oysters
gala apple granite, creme fraiche

 

main

johnston pork rack
grilled cabbage, confit turnip, pickled mustard seed
5oz aaa beef tenderloin option  (add $12)

roasted ling cod
smoked carrot, braised kale, brown butter vinaigrette
enhance with seared diver scallop (add $9)

house made cavatelli
roasted mushroom, fontina fondue, hen’s egg

 

dessert

squash tartlette
brown butter ice cream, candied pecans

assorted petits fours

guanaja chocolate souffle (add $6)
vanilla creme anglais

 

$39 per person

The 2018 Thanksgiving menu is available October 6th – 8th.

 

amuse bouche

first course

celeriac and chestnut veloute
walnut, shaved celery

main course

roasted fraser valley turkey
crispy bread pudding, brussel sprouts, cranberry gel

dessert

squash tarlette
brown butter ice cream, candied pecans

petit four

 

 

$60 per person