Menu


saturday + sunday brunch

STARTERS

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

beef tartare
garlic scape, smoked mayo, anchovy, cornichon  21

burrata
heirloom tomato avocado, smoked tomato vinaigrette, watercress 21

MAINS

linguine
sawmill bay clams, calabrian chili, pa­rsley  26

bc salmon
crushed potato, olive tapenade, green chermoula 29.5

west burger
housebaked pretzel bun, west pickle, farmhouse aged cheddar, bacon
caramelized onion, west fries  20.5

crispy yarrow meadows duck salad
macerated raisins, toasted pine nuts, kale pesto  24

steak and eggs
bistro filet, crispy russet potatoes, peppercorn jus, sunny side eggs  29

eggs benedict 18
poached eggs, house baked english muffins, hollandaise
your choice of…
house cured back bacon
smoked salmon
spinach and mushroom

free range omelette
wild and cultivated mushrooms, gruyere cheese  19.5
(add double smoked bacon 3)

crispy halibut brandade
poached eggs, sauce bearnaise  18

corned beef brisket hash
slow cooked cabbage, new potatoes, whole grain mustard, hollandaise  19.5

crushed avocado
toasted brioche, pickled shallot, beetroot, soft poached egg  18.5
(add smoked salmon 9)

brioche french toast
rhubarb compote, cream cheese chantilly, pistachio, vanilla maple syrup  17.5

mushrooms + eggs
organic mushrooms, fried eggs, brioche, madeira jus  18.5

 ACCOMPANIMENTS

avocado  5
west fries  10
blistered shishito peppers, smoked tomato aioli, chilli bread crumb  12
house smoked farmers sausage  9
crispy russet potatoes  8
farm fresh egg  3

 

LUNCH PRIX FIXE

Short on time but longing for lunch?

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

FIRST COURSE

baby gem lettuce
olive, calabrian chilli, avocado, white anchovy
enhance with burrata cheese from puglia  (add $8)

roasted mushroom consomme
goat cheese tortellini, onion, wild mushroom 17.5

MAINS

quinoa salad
spring pea falafel, spiced yogurt, cucumber, pickled red onion
(add coho salmon or bistro filet  $10)

linguine al ragu
6 hour bolognese, grana padano

 

$29 per person

 

 

a la carte

 

starters

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

baby gem lettuce
black olive, calabrian chilli, avocado, white anchovy 18.5

burrata
heirloom tomato, avocado, smoked tomato vinaigrette, watercress 21

beef tartare
garlic scape, smoked mayo, anchovy, cornichon  21

­roasted mushroom consomme
goat cheese tortellini, onion, wild mushroom 17.5

humbolt squid all’amatriciana
guanciale, calabrian chilli, garlic, basil 19.5

butter poached lobster
potato gnocchi, roasted mushroom, sauce americane  25

biodynamic risotto
sweet corn, roasted chanterelles, grana padano 19.5

 

mains

linguine
sawmill bay clams, calabrian chili, parsley  26

ricotta agnolotti
swiss chard, asparagus, cipollini onion, parmesan, sunflower 29

crispy yarrow meadows duck salad
macerated raisins, toasted pine nuts, kale pesto  24

bc salmon
crushed potato, olive tapenade, green chermoula 29.5

free range omelette
spinach, mixed mushrooms, farmhouse cheddar  19.5
add double smoked bacon 3

steak frites
bistro filet, peppercorn jus, watercress  29

west burger
housebaked bun, west pickle, farmhouse aged cheddar, bacon
caramelized onion, west fries  20.5

 

for the table

west fries  10
roasted mushrooms  13
honey roasted carrots, sunflower seed, gremolata  9.5
blistered shishito peppers, smoked tomato aioli, chilli bread crumb  12

 

 

starters

COLD

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

burrata
heirloom tomato, avocado, smoked tomato vinaigrette, watercress 21

beef tartare
garlic scape, smoked mayo, anchovy, cornichon  21

baby gem lettuce
black olive, calabrian chilli, avocado, white anchovy 18.5

 

 

 

HOT

­roasted mushroom consomme
goat cheese tortellini, onion, wild mushroom 17.5

humbolt squid all’amatriciana
guanciale, calabrian chilli, garlic, basil 19.5

butter poached lobster
potato gnocchi, roasted mushroom, sauce americane  25

grilled pacific octopus
chickpea panisse, green romanesco, pickled onion  21

biodynamic risotto
sweet corn, roasted chanterelles, grana padano 19.5

mains

SEA

b.c. salmon
crushed potato, olive tapenade, green chermoula 34

haida gwaii sablefish
soy sake glazed, jasmine rice, gai lan, sesame 44.5

maple miso roasted halibut
shitake mushroom, napa cabbage, braised daikon, mushroom dashi 41.5

 

LAND

diver caught scallops + pork hock terrine
grilled cabbage, sauerkraut emulsion, baby turnips  40.5

roasted lamb duo
sirloin, lamb neck terrine, charred spring onion, green pea falafel, spiced yoghurt  41.5   

yarrow meadows duck breast
confit kohlrabi, preserved cherry, almond  42

maple hill farms chicken
grilled leeks, porcini puree, roasted miatake mushroom  36.5

chilliwack corn agnolotti
slow cooked onion, artichoke, grana padano  29.5

alberta beef bistro filet 5oz  36
AAA alberta beef tenderloin 5oz  44
pont neuf potato, confit tomato, sauce bearnaise

 

for the table

west fries  10
wild and foraged mushrooms  13
honey roasted carrots, sunflower seed gremolata  9.5
blistered shishito peppers, smoked tomato aioli, chilli bread crumb  12

 

 

 

dessert

milk chocolate mousse
espresso cremeux, salted hazelnut praline sorbet 15.5

mascarpone cheesecake
bc raspberries, tonka bean  14

blueberry tart
whipped yogurt, honeycomb, lemon curd  15

lemon crema
coconut meringues, whipped yogurt, lemon sorbet  15

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

house made sorbet or ice cream  12.5

 

 

chef tasting menu

 

amuse bouche

pemberton radish salad
buttermilk dill emulsion, sourdough crumb, pickled onions

country pate
grilled sourdough, pickled vegetable, peach mostarda

humbolt squid all’amatriciana
guanciale, calabrian chilli, garlic, basil

yarrow meadows duck breast
confit kohlrabi, apricot, almond

selection of cheese
10 supplement

pre dessert

carrot bread pudding
almond praline, orange mascarpone cremeux, carrot sorbet

petit four

98 per person
*wine pairings available

vegetarian tasting menu available

 

 

summer three course menu

Offered nightly on Sundays through Thursdays
and Friday & Saturday evenings until 6pm

FIRST

cucumber and almond gazpacho
verjus, marcona almond, dill

heirloom tomato
avocado, smoked tomato vinaigrette, watercress
enhance with burrata cheese from puglia  (add $8)

roasted eggplant bruschetta
grilled sourdough, whipped ricotta, pickled onion, basil

MAIN

roasted bistro filet
pont neuf potato, confit, tomato, sauce bearnaise
5oz aaa beef tenderloin option  (add $10)

albacore tuna
crushed potato, olive tapenade, green chermoula
pan roasted halibut  (add $10)

biodynamic risotto
sweet corn, roasted chanterelles, grana padano

DESSERT

blueberry tart
yogurt ice cream, honeycomb

mascarpone cheesecake
bc raspberries, tonka bean

guanaja chocolate souffle (add $6)
vanilla creme anglais

39 per person

fall two course lunch menu

Beginning September 23, 2019
Offered daily, Mondays through Fridays 11:30am – 2:30pm

FIRST

kale salad
roasted squash, sunflower seed, tonnato sauce
enhance with burrata cheese from puglia (add $8)

roasted mushroom consomme
goat cheese tortellini, onion, wild mushroom

MAIN

crispy halibut brandade
smoked sauce gribishe

linguine al ragu
6 hour bolognese, grana padano

29 per person

 

fall three course dinner menu

Beginning September 23, 2019
Offered nightly on Sundays through Thursdays
and Friday & Saturday evenings until 6pm

FIRST

kale salad
roasted squash, sunflower seed, tonnato sauce

beef carpaccio
roasted mushroom aioli, marinated onion, grana padano

pink shrimp
grilled sourdough, celery, old bay
enhance with chilled lobster (add $14)

MAIN

roasted bistro filet
celeriac and potato pave, slow cooked onion, peppercorn jus
5oz aaa beef tenderloin option (add $12)

ling cod
roasted beets, radicchio, pumpkin seed vinaigrette
enhance with diver caught scallop (add $9.5)

linguine alla chittara
kombucha squash “carbonara”

DESSERT

banoffee pie
banana curd, graham cracker, cinnamon milk jam

selection of petit fours
housemade assortment

guanaja chocolate souffle (add $6)
vanilla creme anglais

39 per person

west restaurant

Pristine seasonal ingredients are sourced to deliver superbly conceived dishes offering modern interpretations of classics.

lunch
11:30am-2:30pm

dinner
5:30-10:30pm

bar
all day + night

weekend brunch
10:30am-2:30pm