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, avacado 21

beef tartare
capers, cornichons, anchovy, smoked quails egg   21

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

diver caught scallops
caramelized parsnip, maple bacon vinaigrette 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
acorn squash, roasted parsnip, sunchokes,  root vegetable reduction 28.5

wild bc salmon
slow cooked leeks, manila clams, guanciale, navy beans 29

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, avocado  21

handpicked organic greens
shaved root vegetables, selection of dressings   17

beef tartare
capers, cornichons, anchovy, smoked quails egg   21

sustainable caviar selection
traditional garnishes market price

 

hot

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

grilled pacific octopus
chickpea panisse, chorizo sofrito, black olive, basil 20

diver caught scallops
caramelized parsnip, maple bacon vinaigrette 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
slow cooked leeks, manila clams, guanciale, navy beans  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
crispy cauliflower, creamy polenta, sunflower seed gremolata 41

yarrow meadows duck breast
roasted squash, beets, preserved cherries, pistachio   41.5

ricotta agnolotti
acorn squash, roasted parsnip, sunchokes, root vegetable reduction 28.5

roasted maple hill farms chicken
miatake mushroom, roasted onion tartlet, sauce soubise  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
brussels sprouts, charred lemon, tonnato sauce, grana padano 11
sauteed beetroot with hazelnuts   8.5
wild and foraged mushrooms   13

dessert

cheesecake
preserved coronation grape, pistachio 14

pumpkin tartlet
smoked cinnamon ice cream, candied walnuts   13

chocolate fondant
peanut butter mousse, milk chocolate feuilletine, 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

fresh shucked oysters
gala apple granite, creme fraiche

diver caught scallop
caramelized parsnip, maple bacon vinaigrette

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

pumkin tartlet
smoked cinnamon ice cream, candied walnuts

petit four

98 per person
*wine pairings available

vegetarian tasting menu

 

amuse bouche

beetroot salad
toasted pumpkin seed, avacado

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

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

ricotta agnolotti
acorn squash, sunchokes, roasted parsnip, root vegetable reduction 28.5

selection of cheese
10 supplement

pre dessert

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

pumpkin tartlet
brown butter ice cream, candied pecans

assorted petits fours

guanaja chocolate souffle (add $6)
vanilla creme anglais

 

$39 per person