Dinner
Summer 2020
To Start
West Coast Oysters 3.5 ea.
Pickled Salt Spring Island Ginger
GE&H Farms Green Salad 14.
Poached Leek, Lovage Vinaigrette
Edgar Farms Asparagus 15.
Sourdough Crouton, Kelp Hollandaise
add Side Stripe Shrimp 6.
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, Snap Peas, Pickled Radish
Deep Water Farms Sea Bass 46.
Wilted Deep Water Farms Greens, Roasted Tomato
Bowden Farms Chicken 44.
Wild Rice, Fiddlehead Ferns, Sorrel, Garden Rhubarb
Heart Rock Ranch Duck 46.
Roasted Beets, Pickled Strawberries, Whiskey Sabayon
Rainbow Trout 39.
Spring Peas, GE&H Radish, Fish Bone Broth
Wood Grilled Bison Sirloin 44.
Potato Rosti, Fire Morels, Porcini, Nettle Pistou
Top Grass Beef Tenderloin 52.
Potato Rosti, Fire Morels, Porcini, Nettle Pistou
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
