raw bar

½ dozen oysters on the half shell

ask your server for our daily selections
west coast | 25
premium east coast | 29

chilled seafood platter | 50

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

prawn cocktail | 25

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

halibut ceviche | 26

avocado pineapple salsa, tortilla chips

tuna tartare | 28

soy marinated tuna, avocado, cucumber, sesame seeds

steelhead crudo | 28

orange, capers, red onion, dill, grilled lemon

starters

crab cakes | 34

tartar sauce, greens, fried capers

tempura prawns | 23

spicy mayo

mussels  or  manila clams | 31

choice of:
– butter, white wine, shallot, garlic, dill
– butter, white wine, shallot, garlic, fresh chili sauce

add half sourdough baguette | 8

calamari | 20

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

beef carpaccio | 29

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

shishto peppers | 18

blistered shisito peppers, flaked salt, sweet soy

karaage bites | 21

deep fried boneless chicken thigh, gochujang sauce

scallops & pork belly | 28

seared scallops, crispy pork belly, sweet potato puree, apple cider reduction

grilled octopus | 35

chorizo, fire roasted tomatoes, fingerling potato, smoked paprika aioli

truffle fries | 12

grana padano, chives

assorted olives | 8

 

sourdough baguette | 8

butter

salads

tuna nicoise salad | 35

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

caesar salad | 21

romaine, caesar dressing, garlic croutons, parmesan

signature salad | 23

mixed greens, goat cheese, walnuts, summer berries, white balsamic vinaigrette

tomato burrata salad | 33

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

ADD ONS

6 oz local steelhead | 22
5 oz chicken | 15
3 piece scallops | 22
4 piece prawns | 18
crispy marinated tofu | 8
vegetables | 14

entrÉes

local steelhead | 38

cajun spiced, sweetcorn avocado salsa, grilled shishito peppers, sweet potato puree

halibut | 48

white bean cassoulet, roasted heirloom tomatoes, mediterranean salsa verde, manila clams & salish mussels

scallop & prawn linguine | 45

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

green thai coconut curry  | 30

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

pan roasted chicken  | 37

fingerling potatoes, cranberry red wine reduction, broccolini, sherry tarragon cream demi

NY steak | 72

compound horseradish butter, fingerling potatoes, vegetables

add 4-piece prawns | 18

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