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

Local Farm Greens Salad

Farm-fresh greens, house-made lemon ricotta, citrus vinaigrette, fresh shaved local organic vegetables, sunflower seeds

16

Seared Albacore Tuna

Miso glazed Albacore, spinach and fermented mustard green goma-ae, spiced Korean pickle

18

Beef Carpaccio

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

18

Mushrooms on Toast

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

18

Add foie gras torchon 15

Local Clams

Clams, house-made pancetta, fennel, tarragon, white wine cream, crostini

18

West Coast Seafood Stew

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

20

Entrees

Pacific Salmon

Pan-roasted wild Pacific salmon, wilted local greens, cherry tomatoes, Cerignola olives, preserved lemon aioli,  fingerling potatoes,

Chef’s choice: medium

42

Scallops

Brown butter seared scallops, carrot purée, fennel, pomme anna, orange and saffron gastrique

Chef’s choice: medium

48

Duck

Honey-glazed Fraser Valley duck breast, farro verde, quinoa, kale, hakurei turnips, pickled blueberries, herbed crème fraiche, berry jus

Chef’s choice: medium

42

Beef

Butter-basted 6oz Canadian beef tenderloin, creamy corn puree, fondant potatoes, asparagus, horseradish chimichurri

Chef’s choice: medium-rare

60

 

Add foie gras torchon 15

 

Desserts

Chocolate Crème Brûlée

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

16

Lemon Tart

Lemon curd in a graham cracker crust, torched marshmallow, cherry sauce

16

Chef: Jeff Almond