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.

BEER BATTERED LINE CAUGHT LING COD, tartare sauce 3.75 -

SEARED BAYNES SOUND SCALLOP, crispy sloping hills pork belly,
muscavado glaze 5 -

ALBACORE TUNA BELLY, pickled vegetable, ponzu gel 3.50

MARINATED EGGPLANT, field pepper fondue, sherry emulsion 3 -

NORTH ARM FARMS BEETROOT, Agassiz hazelnut, salt spring island
goats cheese 3 –

FRESHLY SHUCKED OYSTER, natural, mignonette or champagne granite 3.50

19 – for a selection of each

ORGANIC WINTER GREENS, nuts & vegetables, shallot vinaigrette 9 -
suggested wine: Sauvignon Blanc

BUTTERNUT SQUASH SOUP, thyme emulsion, chive mascarpone, chive oil 9.50
add hand picked, butter braised crab 6 -
suggested wine: Pinot Gris

GRILLED ‘CAESAR’ SALAD, romaine spears, asiago sable, sourdough crouton, grated asiago 9 -
suggested wine: Rose

SEARED BAYNES SOUND SCALLOP, faux gras sandwich, braised shitake mushroom, burnt onion puree, chervil beurre blanc 16 –
suggested wine: Sauvignon Blanc

WILD B.C. SALMON MOSAIC, sake kasu emulsion, cured steelhead salmon roe, pickled vegetable 12
suggested wine: Sauvignon Blanc

DUNGENESS CRAB RICOTTA CANNELLONI, broccoli broth, sloping hills pork belly, celery root parfait 16 -
suggested wine: Chardonnay

ROASTED CORNISH GAME HEN, green parsley oatmeal, okanagan sour cherry jus 14 –
suggested wine: Sauvignon Blanc

POTATO CRUSTED LINE CAUGHT LING COD, braised artichoke, helmers potato, salt spring
island mussel, ‘north arm farms’ garlic puree 29 –
suggested wine: Sauvignon Blanc

JOHNSTON STRAIGHT KOJI SALMON, roasted chorizo, glazed , rutabaga puree, black lentils,
jus gras 26 -
suggested wine: Pinot Noir

BRAISED SLOPING HILLS BERKSHIRE PORK, daikon fondant, pork lemongrass consommé, bok choy,
quinoa 26 -
suggested wine: Pinot Blanc

SEARED B.C ALBACORE TUNA, pemberton valley root vegetable pave, arugula broth, caper, shallot salad 28 -
suggested wine: Sauvignon Blanc

PEMBERTON MEADOWS FLANK STEAK, yukon potato puree, mushroom ragout, glazed onion, spinach sauté, port puree 34
( substitute beef tenderloin add 12- )
suggested wine: Cabernet Sauvignon

BRAISED NORTHERN B.C. LAMB SHOULDER, grilled eggplant, field pepper fondue, roast pepper consommé 29 -
suggested wine: Pinot Noir
`
ROASTED B.C. BISON SIRLOIN, pepper sauce, glazed forma nova beet, banyuls ganache, blueberry pepper jelly 33 –
suggested wine: Zinfindel

SALT SPRING ISLAND MUSSELS, confit garlic, green onions, smoked bacon, double cream, kennebec potato fries 22-
suggested wine: Chardonnay

EGG YOLK LINGUINI, mushrooms ragout, braised onions, chervil burre blanc, thyme cream 17 -
suggested wine: Chardonnay
ADD

seared baynes sound scallops 12 - sauteed cultivated seasonal mushrooms 6 -
butter braised, hand picked dungeness crab 10 -

CHEESE 8.50 each
served with “farm house” quince jam & crackers 28 – for a selection
with a glass of Black Widow Schonburger 15 -

CHOCOLATE FONDANT 9.50
salted butter caramel, smoked milk ice cream,
milk chocolate bomb
with a glass of Inniskillin Riesling Icewine 24 -

GRILLED CHEESE 6.50
aged “farmhouse” cheddar, quince jam, tosasted brioche
with a glass of Cockburns 10 yr. old Tawny 15 -

APPLE TART TARTIN, 15 -
roast apple ice cream, agassiz honey caramel
for 2 people, allow 10 minutes
with a glass of Quails’ Gate L.H. Optima add 12 -

WHIPPED CHEESECAKE 8.50
“david woods” goat cheese, crème fraiche
ice cream, honey caramel, apricot puree
with a glass of Elephant Island Apricot 15 -

FRASER VALLEY STRAWBERRY CAKE 8.50
Agassiz honey and lavender millefuille, white chocolate
yogurt, strawberry sorbet
with a glass of Gehringer Late Harvest Riesling 15 -