Dinner Menu

~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

Beet Salad

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

Mushrooms on Toast

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

Seared Albacore Tuna

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

Beef Carpaccio

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

Mussels

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

Chocolate Dome

Dark chocolate crémeux, ganache, caramel, cookie base, candied hazelnuts, sour cherry sauce

Panna Cotta

Earl Grey infused panna cotta, black currant sauce, short bread cookie

Chef Jeff Almond

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