All Day Menu //

starters

½ dozen oysters on the half shell

ask your server for our daily selections | GF
local | 3 each (minimum of three)
local west coast | 18
premium west coast | 25

red crab cakes | 28

tartar sauce, frisee salad, fried capers

tempura prawns | 19

spicy mayo

ceviche | 24

side striped prawn, scallop, lime, mango, cilantro, watermelon radish, jalapeno, corstini

mussels and/or manila clams | 28

choice of white wine garlic cream or tomato chorizo, fries | GF

humbodlt squid | 18

fried crispy, szechuan pepper salt, jalapeno green onion, lime tzatziki

chilled seafood platter | 32

gravlax, king crab legs, prawns, candied salmon, tartar, crostini

karaage bites | 18

deep fried chicken thigh, sweet and spicy sauce

lobster mac and cheese | 20

nova scotia scallop | 26

bacon butter, potato crisp | GF

salads

caesar salad | 15

romaine, caesar dressing, garlic crouton

signature salad | 14

goat cheese, sultana, tomato, pumpkin seeds cucumber, white balsamic vinaigrette | GF

cobb salad | 22

grilled chicken, chilled quinoa avocado, candied pumpkin seeds, blue cheese, hard-boiled egg, tomato, bacon, white balsamic vinaigrette | GF

burrata | 20

porto figs, heirloom tomatoes, walnuts, mint, one slice of garlic toast

casual plates

halibut & chips 2 pc | 30

pieces of beer battered halibut, coleslaw, tartar sauce, lemon wedge

sushi

poke bowl | 24

assorted sashimi, avocado, cucumber, salad, tosa vinaigrette | GF

spinach roll | 18

avocado, asparagus, cucumber, roasted bell peppers, steamed spinach, sweet soy, moto yaki sauce | GF

spicy tuna roll | 21

ahi tuna, avocado, cucumber, tobiko, togarashi sesame sauce | GF

crab and mango roll | 22

real red crab, avocado, cucumber jalapeno & yuzu mayo, chili thread, sweet soy, sesame

sashimi | market price

kampachi carpaccio | 19

entrees

salmon | 38

mashed potato, seasonal vegetables, apple cider bacon beurre blanc

scallop & prawn linguine | 38

argentinean red prawns, scallops, candy salmon cream linguine, wild mushrooms

steak & frites

8 oz flat iron steak | 38
12 oz ribeye steak | 52
vegetables, frites, brandy peppercorn sauce | GF

vegan | 34

almond milk crispy polenta, grilled portobello, red bell pepper pomodoro

chicken supreme | 38

mashed potato, vegetables, rosemary mushroom red wine jus

halibut | 42

available from 5pm, feature flavour

sea bass | 48

available from 5pm, vegetables pancake, seasonal vegetables, ginger miso sauce

sablefish | 40

available from 5pm, salsa verde pancake, rice puff, seasonal vegetables

duck breast | 45

available from 5pm, mascarpone and mushroom ravioli, seasonal vegetables, fig jus

pork chop | 40

available from 5pm, herbed pomme puree, vegetables, rosemary mushroom, red wine jus

desserts

maple pecan cruller | 14

vanilla ice cream, maple pecan sauce, chantilly

brulee | 11

toffee brulee, cookie

chocolate mess | 14

fudge cake, salted dulce de leche, vanilla ice cream, chantilly

lemon mango bavarian | 12

liquid mango center, butter sable cookie, berry coulis, shattered meringue

ice cream | 9

vanilla bean
or
blood orange sorbet

cheese board | 26

truffle honey, fig jam, honey almond crostini

sides

5 oz chicken | 8
6oz salmon | 18
4pc prawns | 12
daily vegetables | 12
marinated olives | 8
fries & truffle mayo | 8

GF = gluten free option

– taxes and gratuity not included

– menus subject to change with seasonal considerations

– cakes or other dessert items from outside sources will be charged at $3.50 per guest

– parties of 8 or more are subject to an 18% service and will be seated when the entire party has arrived