dinner

5pm daily

starters

caesar salad | 14

romaine, caesar dressing, garlic crouton

signature salad | 13

goat cheese, sultana, tomato, candied seeds

cucumber, white balsamic vinaigrette

nicoise salad | 20

albacore tuna, olive tapenade, french beans 

oven dried tomato, hardboiled egg, frisee, new potato

endive and burrata | 18 

belgium endive, shaved beets, heirloom tomato

orange segments, garlic crostini

crab and shrimp cakes | 19 

tartar sauce, fennel salad

½ dozen oysters on the half shell 

ask your server for our daily selections

local west coast | 18 

premium east or west coast | 25 

beef tartare | 16 

rice crisp, pear, sesame soy

tempura prawns | 18 

spicy mayo

mussels & clams | 19 

garlic, leek, bacon, white wine cream

humbodlt squid | 17 

fried crispy, szechuan pepper salt, jalapeno

green onion, lime tzatziki

seafood platter | 24 

seared scallop, smoked cod, salmon candy, gravlax 

prawn cocktail, salmon mousse

ceviche | 18

BC striped prawn, halibut, scallop, jalapeno, pineapple


sushi

seared spicy bay scallop cones | 19 

avocado, salsa, paprika mayo, tortilla chips, tobiko

banzai roll | 21

softshell crab, avocado, cucumber, greens, spicy mayo, tobiko

rockefeller vegetarian roll | 15 

oyster mushroom, avocado, red pepper spinach, motoyaki sauce

spicy "thai" tuna roll | 18

albacore tuna, avocado, cucumber, tobiko, tum-yum hot sauce

salmon roll | 18 

avocado, cucumber, sweet soy, dill mayo, tobiko, crispy caper

torched teriyaki hamachi roll | 20

avocado, cucumber, pickled radish, yuzu mayo, tobiko, crispy shallots

selection of sashimi | 24

ask your server for our daily selections


mains 

salmon | 36

bean and corn succotash

carrot puree, daily vegetables

haida gwaii halibut | 42

orange soy beurre blanc, mango salsa

roasted fingerling potato, vegetables

barramundi | 37 

jicama slaw, peanut brittle, lemongrass cream

roasted fingerling potato, vegetables

mahi mahi | 38 

hawaiian salsa, beurre blanc, carrot puree

roasted fingerling potato, vegetables

scallop and prawn linguine | 37 

nova scotia scallops, agrentinean red prawn

candy salmon cream linguine

ahi tuna | 40 

mascarpone stuffed piquillo, summer vegetables

fennel marmalade

maple hill chicken supreme | 34

summer cherry, croissant savory bread pudding, jus

braised beef short rib | 38

new potatos, pearl onion, kale, romesco

gorgonzola crumble

pork ribeye | 35 

plum vinaigrette, onion velute

mashed potato, red wine jus

tenderloin | 48 

pomme puree, asparagus, stuffed tomato

creamy brandy peppercorn demi

lamb | 38 

grilled sirloin, crispy smoked lamb bacon

panisse, umeboshi gastrique, jus 

vegan | 27 

eggplant roulade, chilled quinoa, tomato

maple dijon roasted fennel

 


sides

roasted button mushrooms | 8

house made foccacia & tapenade | 6

roasted fingerling or mash | 7

basket of 3 dinner rolls | 6

daily vegetables | 10


– 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 18% service and will be seated when the entire party has arrived

 

 

 

 

Site Design & Creation: Living Blueprint