DINNER MENU

The kitchen applies a melting pot of techniques and flavours to the best seasonal ingredients from Vancouver Island.  

THIS IS ONLY A SAMPLE

SNACKS

Red Fife Farmer's Bread cultured bay laurel butter    5

Puffed Beef Tendon nasturtium bbq sauce   7

Veggies & Dip smoked hummus   7

Semolina Cubes garlic mayo   7

Shrimp Toast smelt roe, pickled seaweed  9

STARTERS

Green Salad summer vegetables, herbs, yogurt, amaretti crumb   15

Tomatoes & Cucumber goat labneh, sunflower tahini, flax and hemp heart crisp   16

Alder Smoked Salmon spruce cultured cream, beets, pickled onion, juniper oil  18

Albacore Tuna summer squash, melon chili broth, miso tonnato  18

Pork Belly & Octopus korean chili, daikon, black garlic, furikake    18  

PASTAS

Potato Gnocchi mushrooms, radish, nasturtium, black garlic sauce   16/26

Spelt Bucatini lamb bacon, beans, scallion, egg yolk, pecorino   15/25

Seafood Agnolotti corn, fennel, salmon roe, shellfish butter sauce   17/27

MAINS

Poached Halibut octopus, potato, kale, daikon, pickled seaweed, dashi butter   36

Duck Breast barley & rye, carrot, mustard greens, red currant sauce  32

Pork Duo summer succotash, pole beans, corn butter bearnasie  30

Bavette Steak potato roesti, onion, zucchini, bone marrow jus   28/36

Cheese Burger special sauce, lettuce, pickles & hand cut fries   20

 
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DESSERTS

Chocolate cake   11

kirsch dark chocolate cake, wild plums, 
candy cap mushroom marshmallow,spruce sorbet

 

Summer Berries  10

nootka rose pavlova, lemon sumac curd,
shiso strawberry sorbet

 

Little Bites   6

strawberry verbena macaron

flax seed caramel

fig & apple jelly