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