Lunch Menu //

raw bar

½ dozen oysters on the half shell

ask your server for our daily selections
west coast | 28
east coast | 32

poke tuna tartare | 28

soy marinated tuna, avocado, cucumber, edamame, crispy rice, spicy mayo, sesame seeds

substitute crispy marinated tofu *vegan

 chilled seafood platter | 60

salmon gravlax, smoked sablefish, prawns, candied salmon, smoked sardines, tartar sauce, crostini

prawn cocktail | 25

poached prawns, cocktail sauce, lemon

starters

crab cakes | 34

tartar sauce, greens, fries capers

calamari | 20

fried, szechuan pepper, salt, shishito peppers, lemon, tzatziki

truffle fries | 15

granda padano, chives

tempura prawns | 23

spicy mayo

karaage bites | 21

deep fried boneless chicken thigh, gochujang sweet and spicy sauce

manila clams | 31

choice of:
– butter white wine, shallot, garlic, dill
– butter, white wine, shallot, garlic, chili

 half sourdough baguette | 8

scallops & pork belly | 28

seared scallops, crispy pork belly, apple cider reduction, arugula salad, salmon roe

shishito peppers | 18

blistered shishito peppers, flaked salt, sweet soy

shrimp gyoza | 18

stirfry kimchi, soy ginger, green onion, spicy mayo

salads

caesar salad | 21

romaine, caesar dressing, garlic croutons, parmesan

signature salad | 25

mixed greens, walnuts, berries, goat cheese, white balsamic vinaigrette

cobb salad | 32

grilled chicken, tomato, avocado, blue cheese, hard-boiled egg, bacon, white balsamic vinaigrette

tomato burrata salad | 33

flaked sea salt, olive oil, balsamic glaze, fresh basil, crostini

tuna nicoise salad | 35

tomato, egg, green beans, new potatoes, olives, anchovies, white balsamic vinaigrette

entrÉes

crab mac & cheese | 32

white cheddar cheese, elbow pasta chives, arugula salad

prawn linguine | 35

house smoked candied salmon, cream, wild BC mushrooms, parmesan

tuna steak & frites | 32

4oz tuna steak, house dressed parmesan frites, arugula salad, lemon caper dill sauce

steak frites | 35

6oz sirloin steak, fries, chimmichurri, arugula

green thai coconut curry | 32

spinach & cilantro coconut cream curry, carrot, onion, broccolini, rice and crispy marinated tofu * vegan

fish & chips | 30

two-piece beer battered ling cod, coleslaw, fries, tartar sauce, lemon

SALAD & ENTREE ADD ONs

5oz chicken | 12
6oz steelhead | 18
6oz sirloin steak | 18
4 piece prawns | 15
3 piece scallops | 18

hand helds

served on a brioche bun with fries or salad

crab roll | 30

tomato, cucumber, tartar sauce

burger | 25

8oz chuck burger, aged cheddar bacon raw red onion, lettuce, tomato, sundried tomato mayo

cajun steelhead burger | 30

red onion, arugula, tomato, tartar sauce

seared tuna club | 30

tomato, avocado, arugula, bacon, tartar sauce

plant-based burger | 25

smashed avocado, raw red onion, lettuce, tomato, served on a gluten free bun or lettuce wrap

Executive Chef Chris Andraza

– taxes and gratuity not included

– menus subject to change with seasonal considerations

– cakes or other dessert items from outside sources will be charged at $3.50 per guest

– parties of 8 or more are subject to an 20% service and will be seated when the entire party has arrived