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 traditional sourdough bread, local organically grown flour milled by Nootka Rose Milling in Metchosin, fennel pollen infused whipped butter

8

Add foie gras torchon 15

House-Smoked Salmon

House cured and smoked North Atlantic salmon, chamomile marmalade, crème fraiche, pickled shallots, toasted pecans, brioche toast

18

Baby Carrot Salad

Grilled baby carrots, lemon ricotta, toasted hazelnuts, rosemary, brown butter, aged sherry vinegar

16

Albacore Tuna

Seared albacore tuna, confit fingerling potatoes, green beans, egg mimosa, sundried black olive, tuna tonnato, frisée, caramelized shallot vinaigrette

20

Beef Tartare

Minced beef tenderloin, truffle aioli, capers, pickled shallots, cured duck yolk, crostini

18

Substitute cured duck yolk for shaved foie gras 10

 

Mushroom Vol-Au-Vent

West Coast Mycology mushroom filled flaky puff pastry, brandy cream sauce, port reduction, crispy shallots

16

Local Clams

Clams, rich seafood tomato broth, cannellini beans, chorizo bacon, fresh fennel dill salad, crostini

18

West Coast Seafood Stew

Clams, squid, bay scallops, lingcod, leek, potato and fennel velouté, garlic croutons

20

 

Entrees

Pacific Salmon

Pan-roasted wild Pacific salmon, farro verde, quinoa, pickled daikon, Hakurei turnip, miso maple vinaigrette

chef’s choice: medium

42

Scallops

Brown butter seared Atlantic scallops, celeriac fondant, sautéed West Coast Mycology mushrooms, celery salad, truffled celeriac purée

chef’s choice: medium

46

Duck

Oven roasted duck breast, aged cheddar Parisian gnocchi, rutabaga, parsnips, fresh pears, foie gras jus, rutabaga purée

chef’s choice: medium

42

Beef

Butter-basted 6oz Canadian beef tenderloin, roasted shallots, potato pavé, bordelaise sauce yam purée, crispy allium

chef’s choice: medium rare

60

Add foie gras torchon 15

 

Desserts

Marionberry Cheesecake

Creamy marionberry cheesecake, chocolate, graham cracker crumb

16

Sticky Toffee Pudding

Decadent sticky toffee pudding, warm toffee sauce, sultana and date compote, pecans, quince sorbet

18

 

 

Kelly Johnson and Jeff Almond

 

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