Dinner Menu //

starters

half-dozen oysters on a half-shell (GF)

ask your server for our daily selections
west coast | 30
premium east coast | 35
add-on caviar on half-shell oyster | 3

baeri royal caviar with chips | 149

osciètre prestige caviar with chips | 210

 

seafood tower | 175 (GF)

halibut ceviche, poached prawns, half dungeness crab, seared scallops, tuna tartare,
marinated octopus, six west coast oysters

crab cakes | 36

tartar sauce, fried capers

halibut ceviche | 28

avocado mango salsa, tortilla chips

tempura prawns | 25

wasabi mayo, sweet soy glaze, sesame seeds, green onion

prawn cocktail | 25 (GF)

poached prawns, cocktail sauce, lemon

meatballs | 25

fire-roasted tomato marinara, shaved parmesan, basil

karaage bites | 22

boneless chicken thigh, green onions, gochujang sauce, sesame seeds

scallops & pork belly | 32

apple cider reduction, apple slices

garlic prawns | 28 (GF)

sautéed white tiger prawns, garlic white wine sauce

new england clam chowder | 20

manila clams, bacon, potatoes

warm olives | 14

basil, smoked almonds, olive oil

wagyu steak tartare | 28

black garlic aioli, flaked salt, egg yolk

truffle fries | 15

grana padano cheese, chives

tuna crudo | 32 (GF)

torched albacore tuna, olive oil, capers, orange segments

sourdough baguette | 8

butter

salads

signature salad | 28 (GF)

organic greens, pumpkin seeds,  goat cheese, summer berries, white balsamic vinaigrette

tomato burrata  | 32 (GF)

burrata, tomato, basil, balsamic, extra virgin olive oil, flaked salt

beet salad | 28 (GF)

red & golden beets, apple, arugula, crumbled blue cheese, smoked almonds

tuna niçoise salad | 35 (GF) 

tomato, egg, green beans, new potatoes, olives, white anchovies, white balsamic vinaigrette

entrÉes

grilled octopus | 48

chorizo, fire-roasted tomatoes, fingerling potatoes, smoked paprika aioli

prawn tagliatelle | 38

prawns, house-smoked candied salmon, cream, wild BC mushrooms

tuna steak & frites | 36

seared sesame crusted tuna steak, house dressed parmesan frites, arugula salad, lemon caper dill sauce

green thai coconut curry | 35

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

poke tuna tartare bowl | 30

soy-marinated tuna, avocado, cucumber, crispy rice, sesame seeds, wasabi aioli
substitute for crispy marinated tofu *vegan

mussels or manila clams | 35 (GF)

white wine, shallot, garlic, dill, butter

halibut | 52
beurre blanc, spinach, crispy capers

steelhead | 45

creamy leeks, wild mushrooms

wild bc salmon | 48

crispy polenta, nori aioli, carrots, broccolini, beurre blanc, herb oil, chives

pan roasted chicken | 35 (GF)

sherry tarragon, wild mushroom

10oz NY steak | 75 (GF)

red wine demi or peppercorn

sides

gnocchi | 17

wild mushrooms

fingerling potato | 15

scalloped potato | 17

onion, cheese, cream

glazed carrots | 15 (GF)

flaked salt, toffee sauce

crispy brussel sprouts | 15

garlic aioli, parmesan

grilled broccolini | 15 (GF)

vinaigrette, parmesan

button mushrooms | 15 (GF)

garlic butter

(GF) = gluten-free option

Executive Chef Chris Andraza

– 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 eight or more are subject to an 20% service and will be seated when the entire party has arrived