Lunch Menu //

starters

half dozen oysters on a half shell (GF)

ask your server for our daily selections
west coast | 30
east coast | 35

poke tuna tartare | 28

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

prawn cocktail | 25 (GF)

poached prawns, cocktail sauce, lemon

crab cakes | 35

tartar sauce, fried capers

truffle fries | 15

grana padano cheese, chives

halibut ceviche | 28

avocado mango salsa, tortilla chips

tempura prawns | 25

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

karaage bites | 22

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

mussels or manila clams | 35 (GF)

white wine, shallot, garlic, dill, butter

garlic prawns | 28 (GF)

sautéed white tiger prawns, garlic white wine sauce

sourdough baguette | 8

butter

scallops & pork belly | 32

apple cider reduction, apple slices

fish tostadas | 22

chipotle aioli, mango salsa, cilantro

new england chowder | 20

manila clams, bacon, potatoes

salads

signature salad | 28 (GF)

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

beet salad | 28 (GF)

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

tomato burrata salad | 32 (GF)

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

tuna niçoise salad | 35 (GF)

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

cobb salad | 32 (GF)

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

entrÉes

prawn tagliatelle | 38

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

green thai coconut curry | 32

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

tuna steak & frites | 32

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

steak frites | 38

6oz new york steak, fries, chimichurri, arugula

halibut fish & chips     one piece | 25    two piece | 36

beer-battered halibut, coleslaw, fries, tartar sauce, lemon wedge

bacon & eggs | 21

two-pan fried free range eggs, smashed potato, bacon, toast

SALAD & ENTREE ADD ONs

6oz steelhead | 18
4oz tuna steak | 15
5oz chicken | 14
4 piece prawns | 15
3 piece scallops | 15 

handhelds

all handhelds are served on a brioche bun, with your choice of fries or salad

crab roll | 35

tomato, cucumber, tartar sauce

smash burger | 25

cheddar cheese, tomato, raw red onion, lettuce, roasted garlic aioli

cajun steelhead burger | 32

raw red onion, arugula, tomato, tartar sauce

plant based burger | 26

avocado, vegan mayo, raw red onion, lettuce, tomato
substitute for a gluten free bun | 2

(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