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The
menu today
Raincity Grill is the urban link to the freshest ingredients in
British Columbia. Organic vegetables, meats, and cheeses are produced
with care by local artisans in communities close to home. Salmon
is fished specifically for our restaurant. Our growers are devoted
to the future of our region and their effect on the environment.
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Manager
/ Sommelier: Brent Hayman
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Chef: Peter Robertson
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| 3.75 |
BEETROOT
hazelnut powder, hazelnut vinaigrette
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3.75 |
DUNGENESS CRAB
wasabi emulsion, sea asparagus
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3.75 |
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ALBACORE TUNA TARTARE
sherry emulsion, daikon saladp
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8.75 |
CODDLED HENS EGG
wild salmon ‘pastrami’
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6.50 |
SLOPING HILLS PORK RILLETTE
cornishons, crisp bread
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6.25 |
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MIXED SPRING GREENS
summer vegetables, apple cider vinaigrette
suggested wine- Chenin Blanc |
10
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ASPARAGUS VICHYSSOISE
smoked salmon roe, lavosh, asparagus salad
suggested wine- Pinot Gris |
14- |
GRILLED 'CAESAR' SALAD
romaine spears, caesar dressing, asiago
suggested wine- Rose |
9- |
SEARED BAYNE SOUND SCALLOP
sloping hills pork belly, cauliflower, pickled raisins
suggested wine- Sauvignon Blanc |
15- |
BEETROOT SALAD
hazelnut vinaigrette, fromage frais cannelloni
suggested wine- Riesling |
13- |
BOUDIN OF HALIBUT
butter braised Dungeness crab, braised sea asparagus, crab bisque
suggested wine- Chardonnay |
18- |
PARFAIT OF FRASER VALLEY DUCK
toasted brioche, almond puree, poached rhubarb
suggested wine- Pinot Noir |
12- |
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PACIFIC COAST MUSSELS
chorizo, tomato, white wine, Yukon Gold potato chip
suggested wine- Pinot Gris |
23- |
SELECTION OF OUR CHARCUTERIE
toasted sourdough, pickled mushroom
suggested wine- Syrah |
20- |
ASPARAGUS TAGLIATELLI
onion fondue, shaved parmesan, egg yolk
suggested wine-Pinot Noir |
22- |
BEEF SHORT RIB RAGOUT
mushrooms, onion orzo
suggested wine-Pinot Blanc |
22- |
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ROASTED B.C. HALIBUT
chorizo, red pepper broth, origin organics eggplant caviar,
manilla clams
confit potato, red pepper paint
suggested wine- Chardonnay |
29- |
SEARED B.C. SPRING SALMON
creamed leeks, tomato cous cous,
roast tomato, tomato glaze
suggested wine- Pinot Noir |
29- |
RARE ALBACORE TUNA LOIN
green pea risotto, honey roasted carrots, onion thyme broth
suggested wine-Pinot Gris |
27- |
ROASTED BEEF RIB EYE
whipped potato, stuffed oxtail, port puree,
Origin Organics tomato fondue
suggested wine- Cabernet Sauvignon |
32- |
BRAISED NICOLA VALLEY FALLOW VENISON
grilled leg, north arm farm beetroot, chocolate jus
suggested wine- Cabernet Sauvignon |
32- |
GRILLED BREAST, STUFFED MT LEHMAN CHICKEN LEG
sherry glazed radish, potato pave,
sea asparagus, oyster cream
suggested wine- Merlot |
30- |
SEARED FRASER VALLEY MUSCOVY DUCK BREAST
confit leg, braised black lentils,
root vegetables, duck jus
suggested wine- Syrah |
30- |
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Katie Saunders-
Pastry Chef
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DAILY CHEESE SELECTION
served with Anjou pear condiment and crackers
28 – for a selection
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8.50 each
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‘FIREWEED’ HONEY CUSTARD
Macerated blueberries, white chocolate yoghurt
with a glass of Nutty Solera Oloroso Sherry - 14~ |
8.5o |
PAIN PERDU
Grilled pear, milk jam, maple cream, earl grey jelly
with a glass of Quails’ Gate L.H. Optima - 21~ |
8.5o |
WHIPPED CHOCOLATE GANACHE
Milk chocolate sauce, hazelnut puree, raspberry gelee
with a glass of Quady “ Elysium” - 14~ |
8.5o |
SPICED MERRIDALE CIDER SOUP
Caramelized apple, toast parfait
with a glass of Gehringer Late Harvest Riesling - 14~ |
8.5o |
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Join
us early for our 3 course $30- menu. Available between 5-6 every
day
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| view
our featured taster menu |
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We
invite you to discover the finest of the Pacific Northwest and support
our mission to become "21st Century Responsible".
Due to the seasonal
nature of our menus, these are sample menus only. For current menus
please contact the restaurant directly.
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