Dinner Menu

*We can only accommodate parties of up to 6 people maximum*

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

Appetizers

Bread and Butter

House-made sourdough bread, pollen infused whipped butter

8

Beet Salad

Roasted beets, pickled shallots, sumac labneh, pomegranate and balsamic vinaigrette, pine nuts

18

Mushrooms on Toast

West Coast Mycology mushrooms, brandy cream sauce, port reduction, crispy shallots, shaved manchego, sourdough

18

Seared Albacore Tuna

Local Albacore, preserved lemon and Cerignola olive tapenade, minted sugar-snap pea salad, preserved lemon aioli

20

Beef Carpaccio

Thinly shaved beef tenderloin, shaved Manchego, capers, olive oil, truffle aioli

18

Mussels

Salt Spring Island mussels, house-made pancetta, fennel pollen, tarragon, white wine cream, crostini

20

West Coast Seafood Stew

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

20

Entrées

Pacific Salmon

Pan-roasted wild Pacific salmon, miso glaze, barley and rye berries, spinach and fermented local greens gomae, spiced Korean pickles, miso aioli

Chef’s choice: medium

42

Scallops

Brown butter seared scallops, rutabaga purée, potato, butternut squash and rutabaga hash, house-made pancetta, sage, apple cider gastrique, pickled apples

Chef’s choice: medium

48

Duck

Pan-roasted Fraser Valley duck breast, yam purée, wild rice and yam croquette, roasted brussels sprouts, foie sauce

Chef’s choice: medium

42

Beef

Butter-basted 6oz Alberta beef tenderloin, locally foraged porcini purée, pomme purée, broccolini, bordelaise sauce, crispy shallots

Chef’s choice: medium-rare

65

Desserts

Chocolate Crème Brûlée

Chocolate custard with cocoa nibs, chocolate hazelnut biscotti, cooled caramel crust

16

Panna Cotta

Earl Grey infused panna cotta topped with black currant and cassis, served with a house-made shortbread cookie

15

 

Chefs Jeff Almond & Shaelynn Rittaler