5pm daily

crab cakes | 18

dungeness crab, almond lemon mayonnaise crispy capers

gathered greens | 13

lemon dijon mustard dressing, toasted almond

sun-dried cherry, okanagan goat cheese

albacore tuna | 16

sprout salad, garlic ginger soy glaze, nori salt

scallops | 18

nova scotia digby scallop, sakura pork belly, xo sauce

salt spring island mussels | 16

-leek chorizo tomato fennel broth

-garlic white wine cream

-miso dashi broth

full dozen | 29  or  ½ dozen oysters | 15

fanny bay | kusshi | beau soleil | kumomoto | royal miyagi

shaved horseradish, sour apple mignonette

burrata | 16

fresh italian burrata, thinly shaved serrano ham

baby arugula salad, manchego cheese

caesar salad | 12

heirloom romaine, rosemary sourdough croutons grana padano

tempura prawns | 15  or  vegetable tempura | 10

ponzu dip


assorted sashimi plate | 18

albacore | salmon | sweet prawn | dorade | hamachi

salmon & tuna maki | 12

pacific tuna, local bc salmon, avocado, tobiko

chopped scallop temaki | 16

spicy digby scallop cone, tobiko

dynamite maki | 12

tempura prawn, avocado, tobiko

crispy vegetarian maki | 11

tempura battered wild mushroom roll, tobiko

california maki | 16

fresh, local dungeness crab, avocado, tobiko


with fresh, local market vegetables

dorade | 32

whole butterflied, deboned sea bream, grilled with chermoula sauce

cornish game hen | 30

rossdown farms free-run game hen with spinach spaetzle

red wine demi glaze & winter vegetables


maple glazed pork belly, white truffle veloute

salmon | 30

local wild selection, english pea risotto, wild mushrooms

preserved lemon compote

short-rib | 35

certified angus beef, wild mushroom, irish potato, natural jus

sturgeon | 35

grilled local sturgeon, house smoked, with preserved lemon

crispy capers & toasted almonds

venison | 38

free-range, double elk chop, potato mushroom rosti

roasted root vegetables, brandy cherry demi glaze

seabass | 35

braised asian vegetables, seasoned sushi rice

ginger garlic soy glaze, crispy garlic chip

grilled striploin | 38

certified angus beef, spinach ricotta raviolini, gathered

local forest mushrooms, brandy & green peppercon jus

wild mushroom ravioli | 26

sautéed wild mushrooms, ricotta, basil puree


truffle mayo french fries |6

dungeness mac and cheese | 10

sauteed mushroom | 6

sauteed asparagus | 6

english pea risotto | 6

menus subject to change with seasonal considerations, please check with restaurant for most up to date.

taxes and gratuity not included, parties of 8 or more subject to an 18% service, cakes or additional food items from outside sources will be charged at $3.50 per guest

Site Design & Creation: Living Blueprint