Lunch

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 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

Top Grass Burger 23.

Onion Jam, Garlic Aioli, Dill Pickle, Local Greens

Eggs Benedict

Chive Biscuit, Soft Poached Eggs, Hollandaise, Potato Rösti
Choice of:
Creamed Kale 20.
House Cured Berkshire Bacon 23.

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.