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HAND-MADE CAVATELLI PASTA

STARTER 14          MAIN     20

Hand made, house-cured bacon, fava beans, radish pistou, ricotta, olive oil crumb

SAKURA FARMS PORK  25 Slow cooked pork shoulder, rosti potato, sauerkraut, charred scallion, beer mustard

HERITAGE ANGUS BURGER  16 In house ground patty, smoked ketchup, thick cut bacon, aged cheddar, iceberg lettuce. With choice of salad or frittes

BOUILLABAISSE 27 Provencal fish stew, Salish sea mussels, fresh fish, saffron & tomato broth, rouille

ALBACORE TUNA 26 Seared rare tuna loin chickpea panisse, roasted peppers, green olive, crudité vegetables,smoked tuna aioli

SOCKEYE SALMON 26 Oven roasted filet Crushed baby new potatoes, peas, carrots, mint, yogurt

QUEEN CHARLOTTE HALIBUT 29 Oven roasted filet Faro risotto, wild mushroom, grilled leek, Swiss chard, rhubarb

VALLEY CHICKEN 25 slow cooked breast, confit leg meat, whole wheat spaetzle, ‘creamed corn’, kale

FLANK STEAK  26 8 oz. Heritage Angus, gratin potatoes, smoked bone marrow, broccoli, aged cheddar, braised shallot

Salish Sea Mussels

starter 15  main 22
choice of three styles, main course served with pommes frites and aioli

Smoked tomato: fennel, chili, basil
Bacon: creamed leeks, pinot gris, tarragon
Moroccan: piperade, preserved lemon, mint


SIDES 6.5

FRITES & AOILI 5-

Hand cut kennebec

BRAISED GREENS 5-

‘Cherry Lane Farms’ greens, meyer lemon, hazelnut

BROCOLI & CHEESE 5-

charred broccoli, aged cheddar,

DUCK CONFIT POTATO SALAD 7-

mustard, celery, radish, soft egg

RATATOUILLE 5-

Summer squash, eggplant, bell pepper, gem tomato, basil

LAMB MEATBALLS 7-

Harissa, stewed peppers, raisin, almond, yogurt

WILD MUSHROOMS 6-

Shallot, tarragon, arugula