Lunch Menu //

starters

½ dozen oysters on the half shell

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

crab cakes | 34

tartar sauce, arugula, fried capers

tempura prawns | 21

spicy mayo

mussels  or  manila clams | 28

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

add half sourdough baguette | 7

humboldt squid | 20

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

chilled seafood platter | 42

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

karaage bites | 19

deep fried boneless chicken thigh, gochujang sauce

New England clam chowder | 18

manila clams, bacon, potatoes, crostini

beef carpaccio | 29

pickled mustard seeds, fried capers, dijon ailoi, arugula salad, crostini

scallops & pork belly | 28

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

truffle fries  | 8

granda padano, chives

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

cobb salad | 26

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

warm autumn salad | 25

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

ADD ONS

5 oz chicken | 12
6 oz salmon | 18
3 oz crab salad | 21
4 piece prawns | 16
3 piece scallops | 22
marinated tofu | 8
vegetables | 14
baguette | 7

sushi

poke bowl | 25

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

spinach roll | 18

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

spicy tuna roll | 24

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

kani roll | 25

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

tuna tataki | 25

edamame beans, daikon, sesame seeds, sweet soy

entrÉes

crab mac & cheese | 29

white cheddar cheese , elbow pasta chives, arugula salad

prawn penne | 35

house smoked candied salmon, cream, wild BC mushrooms, parmesan 

steak & frites | 36

8oz sirloin steak, vegetables, frites, brandy peppercorn

green thai coconut curry | 29

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

halibut & chips | 30

two-piece, beer battered halibut, coleslaw, fries, tartar sauce, lemon

hand helds

all served on a brioche bun with fries or salad

crab roll | 30

tomato, cucumber, tartar sauce

burger | 21

8oz chuck burger, aged cheddar bacon raw red onion, lettuce, tomato black ketchup, sundried tomato mayo

cajun salmon burger | 26

red onion, arugula, tomato, tartar sauce

seared albacore tuna club | 30

tomato, avocado, arugula, bacon, tartar sauce

 

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