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 bay laurel butter   5

Fried Semolina Cubes garlic mayo   7

Fried Mushrooms chanterelle mayo, dill pickles   7

Shrimp Toast nori mayo, chives  9

STARTERS

Radish & Pome Salad walnut, fresh cheese, endive, chickweed   16

Grilled Carrots sprouted grains, smoked split pea puree, fried raclette   16

Charred Cauliflower kelp, mushroom, spinach, puffed wild rice   16

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

Albacore Tuna fermented squash chili broth, radish, miso tonnato  18  

PASTAS

Rye Chitarra wild mushrooms, leeks, pecorino, poached egg   15/25

Potato Agnolotti gruyere, broccoli, malted onion, dill   15/25

MAINS

Seared Lingcod shrimp, udon noodles, daikon, yam, pine mushroom dashi   34

Duck Breast parsnip, chestnut, winter squash, huckleberry sauce   32

Pork Duo potato, brussels sprouts, sauerkraut, mustard vinaigrette   30

Grilled Beef pave, mustard rutabaga, braised onion, black garlic sauce

7oz flat iron 32 - or - 12oz ribeye 52

Cheese Burger special sauce, lettuce, onion, pickles, fries   20

 
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DESSERTS

Chocolate Cake   11

black currant compote, 
candy cap mushroom cream, spruce sorbet

 

Apple & Sunchoke  10

spiced cake, raisin & birch puree,
sunflower praline, apple sorbet

 

Little Bites   6

candy cap & chocolate macaron,
huckleberry cheesecake,
hazelnut & saskatoon jelly sandwich