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

Semolina Cubes garlic mayo   7

Veggies & Dip smoked hummus   7

Fried Mushroom dill pickles, chanterelle mayo   7

Shrimp Toast pickled seaweed  9

STARTERS

Celery Root & Endive chestnut panisse, pear, yeast vinaigrette   16

Roasted Carrots lentil salad, smoked split pea puree, fried raclette   16

Alder Smoked Salmon spruce yogurt, beets, pickled onion, juniper oil  18

Albacore Tuna kabocha squash, melon chili broth, shiso, miso tonnato  18

Brisket & Octopus purple cabbage, puffed rye, sea buckthorn mustard    18  

PASTAS

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

Potato& Gruyere Agnolotti broccoli, malt onion puree, dill buttermilk  15/25

MAINS

Miso Ling Cod shrimp dumpling, daikon, yam, pine mushroom dashi   34

Duck Breast roasted beets, butternut squash, amaretti, fig sauce  32

Chicken Duo stuffing, leeks, brussel sprouts, potato puree, pancetta gravy  30

Bavette Steak potato pave, rutabaga, cipollini, black garlic sauce   28/36

Cheese Burger special sauce, lettuce, pickles, fries   20

 
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DESSERTS

Single Origin Chocolate cake   11

sour cherries, plum puree 
candy cap mushroom whip cream, spruce sorbet

 

Apple & Sunchoke  10

spiced cake, sunflower praline, walnut raisin puree, apple sorbet

 

Little Bites   6

pumpkin macaron

flax seed caramel

hazelnut & hawthorn jelly sandwich