Menu


saturday + sunday brunch

eggs benedict
house made back bacon, poached eggs, english muffins, hollandaise 16.5

smoked salmon benedict
poached eggs, english muffins, hollandaise 17

crispy halibut brandade
poached eggs, sauce bearnaise 17

spinach and mushroom benedict
poached eggs, english muffins, hollandaise 17

smoked beef brisket hash
fingerling potatoes, confit onion, poached eggs, focaccia 17.5

mushrooms + eggs
organic mushrooms, fried eggs, brioche, madeira jus 16.5

brioche french toast
rhubarb compote, cream cheese chantilly, pistachio, vanilla maple syrup 16.5

accompaniments

seasonal fruits 6
house smoked farmers sausage 8
crispy russet potatoes 8
farm fresh egg 3
avocado 5

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

 

prix fixe

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

 

first course

biodynamic greens
shaved vegetable crudites, white balsamic vinaigrette

chilled spring pea veloute
lightly smoked salmon, ikura

 

mains

crispy halibut brandade
smoked gribiche, spring lettuces

casarecce pasta
hannah brook farms asparagus, roasted mushroom, fava beans, preserved lemon

 

petits fours

 

$29 per person

 

 

a la carte

 

starters

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

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

burrata
soft cheese from puglia, chilled asparagus, wild garlic, focaccia 20

beef tartare
capers, cornichons, smoked quails egg 19.5

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

diver caught scallops
english peas, smoked ham hock 8.5 each

butter poached lobster
potato gnocchi, roasted mushroom 22.5

biodynamic risotto
wild and cultivated mushrooms, porcini puree, la sauvagine 18.5

 

mains

casarecce all’amatriciana
san marzano tomato, guanciale, parmesan 22.5

linguine
sawmill bay clams, calabrian chili, parsley 23.5

ricotta tortellini
eggplant caponata, toasted pine nuts, basil 23.5

wild bc salmon
beetroot, kale, horseradish dressing 27

free range omelette
spinach, mixed mushrooms, farmhouse cheddar 19.5

crispy duck salad
coronation grape vinaigrette, hazelnut, bartlett pear 18.5/27.5

aaa beef steak sandwich
focaccia, horseradish, crispy onions 27.5

west burger
sesame seed brioche bun, farmhouse aged cheddar, bacon
caramelized onions, west fries 18.5

 

for the table

roasted mushrooms 11
west fries 9.5
sauteed beetroot, toasted hazelnuts 8.5
roasted brussels sprouts, guanciale, sherry vinegar 8.5

starters

 

cold

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

burrata
soft cheese from puglia, chilled asparagus, wild garlic, focaccia 20

handpicked organic greens
shaved root vegetables, selection of dressings 17

lightly smoked coho salmon
caper, ikura, avocado creme 20

crispy duck salad
coronation grape vinaigrette, hazelnut, bartlett pear 19.5

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
english peas, smoked ham hock 8.5 each

butter poached lobster
potato gnocchi, roasted mushroom 22.5

biodynamic risotto
wild and cultivated mushrooms, porcini puree, la sauvagine 18.5

 

mains

 

sea

b.c. salmon
beetroot, kale, horseradish dressing 32.5

haida gwaii sablefish
soy sake glazed, jasmine rice, gai lan, sesame 41.5

roasted pacific halibut
slow cooked leeks, pomme dauphine, maitake mushroom, clam nage 39.5

 

land

braised fraser valley pork cheek
steel cut oats, heirloom carrot, baby turnip, braising jus 36

lamb duo
roasted sunchokes, grilled spring onions, sunflower, madeira jus 40

smoked yarrow meadows duck breast
puy lentils, roasted root vegetables, duck jus 41.5

ricotta tortellini
eggplant caponata, toasted pine nuts, basil 28.5

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

alberta beef flatiron steak 5oz 35
aaa alberta beef tenderloin 5oz 42
prime angus beef striploin 10oz 56.5
yukon gold potato puree, spinach, wild mushroom, peppercorn jus

 

for the table

west fries 9.5
roasted brussel sprouts, guanciale, sherry vinegar 8.5
sauteed beetroot with hazelnuts 8.5
wild and foraged mushrooms 13

dessert

apple tart
almond frangipane, buttermilk ice cream  14

mascarpone bavarois
hibiscus poached rhubarb, rhubarb sorbet  13

brown butter hazelnut gateau
brandy snap, poached pear  14

coconut panna cotta
mango passionfruit nage, coconut sorbet  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

lightly smoked coho salmon
caper, ikura, avocado creme fraiche

diver caught scallop
english peas, smoked ham hock

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

roasted lamb striploin
roasted sunchokes, grilled spring onions, sunflower, madeira jus

selection of cheese
10 supplement

pre dessert

mascarpone bavarois
hibiscus poached rhubarb, rhubarb sorbet

petit four

98 per person
*wine pairings available

vegetarian tasting menu

 

amuse bouche

asparagus salad
chilled asparagus, wild garlic, focaccia, grana podano

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

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

ricotta tortellini
eggplant caponata, toasted pine nuts, basil

selection of cheese
10 supplement

pre dessert

caramelized banana torte
shaved hazelnut, brandy custard, maple ice cream

petit four

85 per person
*wine pairings available

 

The Spring Prix Fixe dinner menu is offered from May 1st, Sundays through Thursdays.

 

first course

sawmill bay oysters
horseradish creme fraiche, sorrel

chilled spring pea veloute
lightly smoked salmon, ikura

asparagus salad
wild garlic, focaccia, grana padano, white balsamic
burrata cheese from puglia, italy ($6 supplement)

main course

biodynamic risotto
porcini mushroom puree, fava beans, peppercress

coho salmon
potato gnocchi, kale, preserved lemon

grilled aaa beef flat iron
roasted spring onion, sunchokes, sunflower, peppercorn jus
5oz aaa beef tenderloin (add $9)

dessert

mascarpone bavarois
hibiscus poached rhubarb, rhubarb sorbet

assortment of petits fours

guanaja chocolate souffle
vanilla creme anglais ($6 supplement)

 

$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
5:30-11:00pm

bar
all day + night

weekend brunch
10:30am-2:30pm