Dinner

Summer 2020

To Start

West Coast Oysters 3.5 ea.

Pickled Salt Spring Island Ginger

GE&H Farms Green Salad 14.

Preserved Rhubarb, Lovage Vinaigrette

Deep Water Seabass Crudo 21.

Smoked Oyster Aioli, Mint & Green Tomato

Chicken Liver Parfait 19.

Toasted Brioche, Pickled Saskatoon Berries, Ice Wine Gastrique

Red Lentil Hummus 15.

Highwood Crossing Canola Seed Flatbread, Okanagan Sumac

Artisan Cheese & House Cured Charcuterie 34.

Tiger Blue Cheese, Old West Jersey Milk Brie, Sylvan Star Gouda, Berkshire Coppa, Green Alder Salumi, Maple Smoked Salmon, Flax Seed Crackers, Apricot Preserve

Main

Jungle Farms Barley Porridge  34.

Sprouted Lentil, Edgar Farms Snap Peas, Pickled GE&H Radish

Haida Gwaii Halibut 46.

Broxburn Tomato, Crispy Lonza, Braised Greens, Okanagan Espelette

Broek Acres Pork Chop 42.

Braised Sudo Farms Cabbage, Grilled Apricot, Mustard & Chive Blossom Veloute

Heart Rock Ranch Duck 46.

Roasted Beets, Pickled Okanagan Cherries, Whiskey Sabayon

Rainbow Trout 40.

Edgar Farms Spring Peas, GE&H Radish, Fish Bone Broth

Wood Grilled Bison  MP.

Poplar Bluff Agria Potato, Sudo Farms Brassicas, Maple Jus

Top Grass Beef Tenderloin 52.

Poplar Bluff Agria Potato, Sudo Farms Brassica, Maple Jus

Chef’s Tasting Menu 105.

Join us for a unique culinary journey with our acclaimed Chef’s Tasting Menu. The multi-course experience is is always innovative and each plate exemplifies the bounty of local, seasonal ingredients.

Whole Table Participation Required

Highwood Crossing Rye Sourdough Bread

House-Churned Butter, Vancouver Island Fleur de Sel

Water $1/Guest

Unlimited, in-house filtered still & sparkling water.

Canadian Seasonal Cuisine

Supporting regional and local purveyors, farmers and coastal fishermen practising responsible stewardship of the land, rivers and sea. All seafood selections are the best sustainable choices as recommended by Vancouver Aquarium’s Ocean Wise Program. One meal will be provided to someone in need for every Red Lentil Hummus served through Mealshare