Dinner

June 2020

To Start

West Coast Oysters 3.5 ea.

Pickled Salt Spring Island Ginger

GEH Farms Greens 14.

Poached Leek, Lovage Vinaigrette

Poplar Bluff Beets 14.

Tiger Blue Cheese, Fraser Valley Hazelnut

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, Comox Brie, Sylvan Star Gouda
Berkshire Coppa, Salumi, Maple Smoked Salmon
Flax Seed Crackers, Apricot Preserve

Main

Jungle Farms Barley Porridge  34.

Sprouted Lentil, Snap Peas, Pickled Radish

Haida Gwaii Halibut 46.

Wilted Deep Water Farms Greens, Roasted Tomato

Bowden Farms Chicken 44.

Wild Rice, Fiddlehead Ferns, Sorrel, Garden Rhubarb

Wood Grilled Bison Sirloin 44.

Potato Rosti, Fire Morels, Porcini, Nettle Pistou

Top Grass Beef Tenderloin 52.

Potato Rosti, Fire Morels, Porcini, Nettle Pistou

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