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
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
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