Dinner Menu

~we allow 2 hours between seatings from the start time of your reservation~

Appetizers

Bread and Butter

House-made sourdough bread, fennel pollen infused whipped butter

Beet Salad

Roasted beets, house-made sumac labneh, pomegranate balsamic vinaigrette, pomegranate, pickled shallots, pine nuts

Mushrooms on Toast

West Coast Mycology mushrooms, brandy cream sauce, port reduction, crispy shallots, shaved manchego cheese, micro arugula, sourdough toast

Beef Carpaccio

Thinly shaved beef tenderloin, shaved Manchego cheese, capers, olive oil, truffle aioli, micro arugula

Seared Albacore Tuna

Local Albacore tuna tataki, preserved lemon and Cerignola olive tapenade, sugar-snap peas, pickled shallots, preserved lemon aioli, fresh mint
20

Mussels

Salt Spring Island mussels, house-made pancetta, tomato sauce, basil, crostini

West Coast Seafood Stew

Squid, bay scallops, lingcod, mussels, leek, potato & fennel velouté, garlic croutons

Salmon

Pan-seared spring salmon, beluga lentils, house-made pancetta, Hakurei turnips, beurre blanc, trout roe

Chef’s choice: medium

Duck

Pan-seared duck breast, yam & wild rice croquette, Brussels sprouts, foie sauce

Chef’s choice: medium

Scallops

Pan-seared Baja scallops, potato fondant, cauliflower, pine nuts, caper & raisin dressing

Chef’s choice: medium

Beef

6oz beef tenderloin, potato pavé, rainbow baby carrots, bordelaise sauce, rutabaga purée

Chef’s choice: medium-rare

Boca Negra

Flourless chocolate brownie, rum & cacao nib ice cream, raspberry sauce, toffee crumble

Rhubarb Coffee Cake

Rhubarb & crème fraiche cake, vanilla ice cream, and red wine rhubarb syrup

Chef Jeff Almond & Lily Little

Not every ingredient is listed. Please advise your server of any dietary restrictions or food allergies