Dinner Menu

Our philosophy is based upon changing involved – and sometimes intimidating – culinary experiences into the comfortable and remarkable. We are committed to working with our many great suppliers to source the best and most flavourful ingredients possible. Many of these products are sustainable, local and organic. Our goal is to showcase the purity and uniqueness of flavour of individual ingredients, which are prepared with great care for our guests. We are honoured to cook for you.
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Dinner Appetizers

Young Organic Salad Greens	Tender Baby Lettuces with House Vinaigrette, Red Pear, Goat's Cheese and Crispy Shallots	12

Roasted Bone Marrow	Potato “Bone”, Caramelized Marrow, Arugula, Caper Relish and Sweet Lemon Vinaigrette	16

Ahi Tuna Crudo	Risotto “Nigiri”, Candied Lemon, Nori Caviar and Watercress Vinaigrette	18

Shaved Asparagus Salad	Marinated Asparagus, Morel Mushrooms, Grana Padano and Crunchy Tempura Bits	14

Beckta Oyster Presentation	3 of Josh's Finest Oysters with Cucumber & Sorrel Granite, Jalapeno "Pickles" and Two Radish Relish	12

Lobster “Rappie Pie”	Butter Poached Lobster, Yukon Gold Potato, Crispy Pork Belly, Lobster Consommé and Black Garlic	18

Chicken Soup	Soba Noodles, Chicken Confit, Shiitakes and Fried Spring Onion	12

Handcrafted Papardelle	Confit of Pig Cheeks, Garlic Scapes, Marsala Apple Sauce and Arugula	16
Dinner Main Courses

Nagano Pork Trio	Roasted Pork Loin, Smokey Back Ribs, Rice & Beans, Dandelion Greens and Mustard Sauce	32

Wild BC Spring Salmon	Heart of Palm Purée, Samphire, Swiss Chard, Blue Foot Mushrooms and Roasted Red Pepper Oil	31

Digby Scallops	Honey Mushrooms, Cauliflower Puree, Chickweed, Snow Peas, Garlic Scapes and Piperade	30

Spring Chicken	Fingerling Potato Risotto, Green Pencil Asparagus and Morel Sauce	30

Grilled Vegetable Tian	Focaccia, Caramelized Onion Purée, Grilled Vegetables, Goat Cheese & Cured Tomato Salsa and Arugula	27

‘AAA’ Alberta Beef Tenderloin	Boulanger Potatoes, Sautéed Haricot Verts, King Eryngii Confit in Duck Fat and Bordelaise Sauce	38

BC Halibut	Chorizo, Caramelized Fennel, Honey Mushrooms, Black Eyed Peas and Grapefruit Beurre Monté	35

Québec Lamb	Grilled Loin, Artichoke Purée, Asparagus Tips, King Eryngii Mushrooms and Lemon Beurre Blanc	36
The Tasting Menu A special Chef’s inspirational Tasting Menu navigated by Chef Michael Moffatt & Sommelier Pieter Van den Weghe Five Course Menu 79. Optional Wine Pairing 35. Optional Cheese Course 15.