Dinner Menu

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

Appetizers

Bread and Butter

House-made sourdough, 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

Mussels

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

West Coast Seafood Stew

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

Salmon

Pan-seared spring salmon, fingerling potatoes, local greens, puttanesca sauce, black garlic aioli

Chef’s choice: medium

Duck

Pan-seared duck breast, beluga lentils, red beets and greens, hakurei turnips,

pickled blueberries, berry jus

Chef’s choice: medium

Scallops

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

Chef’s choice: medium

Beef

6oz beef tenderloin, potato rosti, asparagus purée, green beans, horseradish chimichurri

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