Menu

 

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
white and green asparagus
cured egg yolk, fried focaccia, pickled shallots
enhance with burrata cheese from puglia  (add $8)

caramelized onion soup
gruyere cheese gougere, slow roasted onion

MAINS
crispy yarrow meadows duck salad
macerated raisins, toasted pine nuts, arugula pesto

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

handpicked biodynamic greens
root vegetables, selection of dressing  17

burrata
white and green asparagus, cured egg yolk, fried focaccia, pickled shallot  21

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

­caramelized onion soup
gruyere cheese gougere, slow roasted onion  16.5

diver caught scallops
caramelized parsnip, maple bacon vinaigrette  9 each

butter poached lobster
potato gnocchi, roasted mushroom, sauce americane  24

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

 

mains

linguine
sawmill bay clams, calabrian chili, parsley  24.5

ricotta agnolotti
roasted sunchokes, cipollini onion, parmesan, sunflower  28.5

crispy yarrow meadows duck salad
macerated raisins, toasted pine nuts, arugula pesto  23

bc salmon
fava beans, green garbanzo, toasted rye, bagna cauda vinaigrette  29.5

free range omelette
spinach, mixed mushrooms, farmhouse cheddar  19.5

steak frites
bistro filet, peppercorn jus, watercress  28

west burger
sesame seed bun, housemade 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
brussels sprouts, charred lemon, tonnato sauce, grana padano  11

 

starters

COLD

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

burrata
white and green asparagus, cured egg yolk, fried focaccia, pickled shallot  21

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

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

 

 

 

HOT

caramelized onion soup
gruyere cheese gougere, slow roasted onion  16.5

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

butter poached lobster
potato gnocchi, roasted mushroom, sauce americane  24

grilled pacific octopus
chickpea panisse, green romanesco, pickled onion  20

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

mains

SEA

b.c. salmon
fava beans, green garbanzo, toasted rye, bagna cauda vinaigrette  34

haida gwaii sablefish
soy sake glazed, jasmine rice, gai lan, sesame   44

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

 

LAND

diver caught scallops + kurabuta pork jowl
navy beans,grilled spring onion, braised artichoke  40.5

roasted lamb duo
sirloin, glazed belly,charred spring onion, green pea falafel, spiced yoghurt  41

yarrow meadows duck breast
roasted beets, toasted hazelnuts, swiss chard, apple butter  41.5

roasted maple hill farms chicken
miatake mushroom, english pea, slow cooked onion  36.5

ricotta agnolotti
roasted sunchokes, cipollini onion, parmesan, sunflower  28.5

alberta beef bistro filet 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  10
pomme puree, fresh snipped chives  10.5
wild and foraged mushrooms  13
honey roasted carrots, sunflower seed grmolata  9.5
brussels sprouts, charred lemon, tonnato sauce, grana padano  11

 

 

dessert

cheesecake
toasted oat crumble, coronation grape sorbet  14

chocolate fondant
peanut butter mousse, milk chocolate feuilletine, banana ice cream  15.5

mille feuille
poached rhubarb, creme fraiche mousse, rose 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

assortment of petits fours  6.5

 

chef tasting menu

 

amuse bouche

fresh shucked oysters
rhubarb granite, creme fraiche

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

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

roasted lamb shank
charred spring onion, green pea falafel, spiced yoghurt

selection of cheese
10 supplement

pre dessert

mille feuille
poached rhubarb, creme fraiche mousse, rose sorbet

petit four

98 per person
*wine pairings available

vegetarian
tasting menu

 

amuse bouche

asparagus
cured egg yolk, fried focaccia, pickled shallot

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

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

ricotta agnolotti
roasted sunchokes, cipollini onion, parmesan, sunflower

selection of cheese
10 supplement

pre dessert

cheesecake
toasted oat crumble, coronation grape sorbet

petit four

85 per person
*wine pairings available

 

spring three course menu

Offered Sundays – Thursdays
and Fridays & Saturdays until 6pm

FIRST

white and green asparagus
cured egg yolk, fried focaccia, pickled shallots
enhance with burrata cheese from puglia  (add $8)

beef tartare
spring garlic, smoked mayo, anchovy, cornichon

sawmill bay oysters
rhubarb granite, creme fraiche

MAIN

roasted bistro filet
charred spring onion, green pea falafel, roasted carrot, spiced yogurt
5oz aaa beef tenderloin option  (add $12)

coho salmon
fava beans, green garbanzo, toasted rye, bagna cauda vinaigrette
enhance with seared diver scallop  (add $9)

ricotta gnudi
stinging nettle pistou, walnuts, pecorino

DESSERT

mille feuille
poached rhubarb, creme fraiche mousse, lemon cream, rose sorbet

assorted petits fours

guanaja chocolate souffle  (add $6)
vanilla creme anglais

39 per person

Prix Fixe Menu – Sunday, May 12th

FIRST

white and green asparagus
cured egg yolk, fried focaccia, pickled shallots

chilled spring pea veloute
mint crème fraiche, ikura

beef tartare
spring garlic, smoked mayo, anchovy, cornichon

sawmill bay oysters
rhubarb granite, creme fraiche

MAIN

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

eggs benedict
poached eggs, house baked english muffins, hollandaise
house cured back bacon
smoked salmon
spinach and mushroom

crispy halibut brandade
poached eggs, sauce béarnaise

wild coho salmon
fava beans, green garbanzo, toasted rye, bagna cauda vinaigrette

crushed avocado
toasted brioche, pickled shallot, beetroot, soft poached egg

DESSERT

mille feuille
poached rhubarb, creme fraiche mousse, lemon cream, rose sorbet

assorted petits fours

chocolate fondant
peanut butter mousse, milk chocolate feuilletine, banana ice cream