Lunch
Summer 2020
To Start
West Coast Oysters 3.5 ea.
Pickled Salt Spring Island Ginger
GE&H Farms Greens 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 Spinach & Mushroom Tart 21.
Pickled Radish, Fairwinds Farm Goat Yogurt, Puffed Red Fife
Forno Roasted Ricotta Flatbread 20.
Foraged mushroom, Stinging Nettle Pistou, Garden Herb Oil
Alberta Rainbow Trout 28.
Deep Water Farms Green Salad, Roasted Tomato
Heart Rock Ranch Duck Confit 32.
Roasted Beets, Pickled Strawberries, Whiskey Sabayon
Bowden Farms Chicken Thigh 32.
Wild Rice, Sorrel, Garden Rhubarb
Top Grass Burger 23.
Onion Jam, Garlic Aioli, Dill Pickle, Local Greens
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.
