Dinner Menu //

raw bar

½ dozen oysters on the half shell

ask your server for our daily selections
west coast | 24
premium east coast | 27

chilled seafood platter | 42

salmon gravlax, smoked sablefish, poached red prawns, mussel escabeche, candied salmon, tartar sauce, crostini

dungeness crab | 48

3/4 pound poached and chilled dungeness crab cluster, fries, slaw

prawn cocktail | 23

poached prawns, olive oil, fresh herbs, cocktail sauce, lemon

spinach roll | 18

red pepper, avocado, cucumber, spinach, pickled radish, sweet soy, goma sauce, sweet soy

spicy tuna roll | 24

albacore tuna, avocado, cucumber, tobiko, togarashi, sesame sauce

kani roll | 25

crab, avocado, cucumber, tobiko, sesame seeds, sweet soy

tuna tataki | 25

edamame beans, daikon, sesame seeds, sweet soy

poke bowl | 25

tuna & salmon tataki or marinated tofu, avocado, cucumber, edamame, pineapple radish, sushi rice, crispy shallots, yuzu mayo, tobiko, tosa vinaigrette

starters

red crab cakes | 34

tartar sauce, greens, fried capers

tempura prawns | 21

spicy mayo

mussels or manila clams | 28

add half sourdough baguette 7
choice of:
-butter, cream, white wine, shallot, garlic, dill
-butter, white wine, shallot, garlic, fresh chili sauce

humbodlt squid | 20

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

New England clam chowder | 18

manilla clams, bacon, potatoes, crostini

beef carpaccio | 29

pickled mustard seeds, fried capers, dijon aioli, arugula, crostini

shishto peppers | 18

blistered shisito peppers, flaked salt, sweet soy

karaage bites | 19

deep fried boneless chicken thigh, gochujang

crab mac & cheese | 29

white cheddar cheese, elbow pasta, chives

scallops & pork belly | 28

seared scallops, crispy pork belly, butternut squash puree, apple cider reduction

sourdough baguette & butter | 7

 

fries and truffle mayo | 8

 

assorted olives | 8

 

salads

caesar salad | 21

romaine, caesar dressing, garlic croutons, parmesan

signature salad | 20

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

warm arugula salad | 25

burrata, roasted squash, arugula, basil, walnuts, maple tarragon vinaigrette

ADD ONS

lobster tail | 21
6 oz salmon | 18
5 oz chicken | 12
3 oz crab salad | 21
3 piece scallops | 22
4 piece prawns | 16
marinated tofu | 8

 

entrÉes

salmon | 38

pearl couscous, butternut squash puree, pesto yogurt, zucchini spirals

sablefish | 38

potato pave, leek & wild BC mushrooms, beurre blanc

scallop & prawn penne | 42

Argentinian red prawns, scallops, candied salmon cream, wild BC mushrooms

green thai coconut curry  | 29

spinach and cilantro coconut cream curry, carrot, onion, broccolini, potato, rice and crispy tofu *vegan

spaghetti vongole | 30

Manila clams, chili flakes, flat leaf parsley, extra virgin olive oil, parmesan

braised lamb shank | 40

mashed potatoes, golden beets, carrots, pickled mustard seeds

chicken supreme | 37

herb roasted chicken breast, fingerling potatoes, cranberry red wine reduction, broccolini

 beef tenderloin | 59

wild BC mushrooms, fennel, peppercorn demi, mashed potatoes, asparagus

 beef ribeye | 65

broccolini, golden beets, carrots, hasselback potatoes, compound butter

 

 

– 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

Executive Chef Chris Andraza