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.
Download menu in PDF (58K)
Dinner Appetizers

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

Beef Salad Roll	Red-Cooked Tenderloin, Spring Onion, Shiso, Shiitake Mushrooms, Daikon Radish and Spicy Cashew & Tamarind Dipping Sauce	16

Hamachi Sashimi & Tartare	Umeboshi Plum Purée, Smoked Coconut, Scallions, Cold Pressed Canola Oil and Sesame “Snaps”	18

Heirloom Beet Salad	Pickled Bulls Blood, Roasted Chioggia, Steamed Golden, Ermite Fondue, Candied Bacon and Argan Oil	15

Grilled B.C. Prawns	Garlic Scape Kimchi, House-Made Noodles, Arugula and Lemon-Lime Vinaigrette	16

New Potato Soup	Watercress Coulis, Brown Butter Parisian Potatoes, Cru du Clocher Welsh Rarebit, Baguette Ribbon	12

Organic Tomato Salad	Grilled Halloumi, Crispy Pork Belly, Sweet & Sour Pearl Onions and Extra Virgin Canola Oil	16

Veal Sweetbread Millefeuille	Almond & Pignoli Granola, Truffled King Eryngii Mushrooms, Baby Squash and Cream Vinaigrette	18
Dinner Main Courses

Veal Striploin	Sweetbread & Summer Pea Raviolinis, Glazed Artichokes, White Bean Purée and Summer Truffle Jus	35

Pan Seared Pacific Lingcod	Roasted Peaches, Shallots, Red Bell Pepper, Kalamata Olives, Blue Oyster Mushrooms and Sparkling Sabayon	34

Qualicum Beach Scallops	Summer Succotash, Black-Eyed Peas, Pickled Ginger Tempura and Broken Brown Butter	33

Laurentian Free-Range Chicken	Roasted Chicken Breast, Peaches & Creamed Corn Polenta, Swiss Chard, Oyster Mushrooms and Wild Blueberry Coulis	30

House Made Gnocchi	Summer Mushrooms, Baby Zucchini, Roasted Cipollinis, Wild Ramp & Sorrel Sauce and 5 Year Old Provolone	27

‘AAA’ Alberta Beef Tenderloin	Yukon Gold Gallete with Bone Marrow Butter, Green & Yellow Beans, Baby Fane Carrots and Horseradish Demi Glace	39

Grilled Steelhead Trout	Sautéed Rapini, Fondant Potatoes, Mini King Eryngii, Shaved Parmesan and Kumquat Marmalade	32

Roasted Lamb Loin	Pearl Oyster, Lobster & Chanterelle Mushrooms, Fava Beans, Lemon Cauliflower Cream, Lamb Bacon and Exploded Garlic	37
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 42. Optional Cheese Course 15. Thank you for understanding that we can only offer this experience for an entire table, due to the complex nature of its service.