5pm daily


navajo fried flat bread | 6

olive tapenade

salt spring mussels or manila clams | 17

choice of sauce:

-garlic, bacon, leek, white wine cream

-tomato chorizo

soft shell crab | 16

tempura soft shell crab, lemon mayonnaise, acidulated onion

ahi tuna salsa | 15

cucumber, tomato, flat leaf parsley, sesame oil, soy, corn chips

berkshire pork belly | 15

roast cauliflower, xo sauce

fried humboldt squid | 15

jalapeno, crispy shallot, lemon grass, cilantro, spicy mayo

oysters on the half shell | 17

½ dozen oysters, freshly shaved horseradish

caesar salad | 12

romaine lettuce, yogurt dressing, croutons, romano cheese

organic gathered greens | 11

vine ripened tomato, cucumber, carrot, almonds, yogurt vinaigrette 

heirloom tomato & burrata | 18

italian soft cheese, crostini, aged balsamic, extra virgin olive oil

tempura prawns | 17

spicy kewpie mayonnaise

maki & sushi

sashimi plate | 20

wild salmon, ahi tuna, hamachi, pickled ginger, wasabi

bbq vegan | 11

grilled zucchini, asparagus, red peppers, avocado, cucumber, soy glazed, wasabi sprout

hamachi jalapeno | 16

torched hamachi & jalapeno, avocado, cucumber, asparagus, soy glazed, tobiko

wild bc salmon | 14

salmon karaage, avacado, ikura, salmon sashimi, wasabi mayonnaise

spicy ahi tuna | 15

pole caught ahi, cucumber, avocado, soy glaze wasabi mayonnaise, tobiko

unagi | 14

avocado, cucumber, wasabi mayonnaise, salted, roasted almonds

beef sukiyaki | 15

flame seared beef, pickled shimeiji, asparagus, green onion, kimi sauce


ahi tuna | 36

grilled sushi rice, pickled mushroom, marinated daikon, ponzu glaze

maplehill chicken breast | 31

morel stuffed, mashed potato, fois gras demi

short-rib | 34

whipped yukon gold potato,natural jus, gorgonzola crumble

sable fish | 36

roasted button mushroom, seasonal vegetables, grainy mustard sauce

australian kangaroo loin | 39

porcini and leek ash crusted, mash potato, african nectar tea demi glaze

scallops and prawns | 26

corn & snow pea tip risotto, shaved romano, crispy serrano ham, garlic chips

grilled portabello | 28

spinach ricotta ravioli, goat cheese, tomato sauce

12oz ribeye | 45

scalloped potato, spring vegetable, creamy peppercorn demi

seabass | 39

miso marinated, nori rice, lemon butter sauce

queen charlotte halibut | 36

corn & snow pea tip risotto, shaved romano, burnt orange buerre blanc

crispy skin artic char | 33

vegetable pakora, seasonal vegetable, spiced cucumber raita

salmon daily feature | 32


lobster mac and cheese | 10

roasted button mushroom | 6

asparagus | 6

scalloped potato | 6

brussels sprouts | 6

- taxes and gratuity not included

- menus subject to change with seasonal considerations

- cakes or additional food items from outside sources will be charged at $3.50 per guest

- parties of 8 or more subject to an 18% service and will be seated when the entire party has arrived

Site Design & Creation: Living Blueprint