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 HALIBUT, tartare sauce 4.25 -

SEARED BAYNES SOUND SCALLOP, sloping hills farm bacon 5 -

ALBACORE TUNA BELLY, barigoule vegetable 3.75

WILD MUSHROOM ARANCINI, parmesan mayonnaise 3 -

NORTH ARM FARMS BEETROOT, agassiz hazelnut, saltspring island goats cheese 3.50

18 – for a selection of each (five)

HAZELNUT CRUSTED BRUCE SWIFT COHO, smoked coho puree, watercress salad 12 -
suggested wine: Rosé

BEETROOT SALAD, north arm farms beets, david woods goat cheese cannelloni, apple jellies 12 –
suggested wine: Gewurztraminer

WINTER SQUASH SOUP, fennel & birch syrup marmalade, agassiz hazlenut shortbread 9.50
suggested wine: Chadonnay

HANNAH BROOK FARMS BIODYNAMIC GREENS, hazelnuts, pears, fennel, brioche croutons, babes honey balsamic vinaigrette 12 -
suggested wine: Sauvignon Blanc

GRILLED CAESAR SALAD, romaine puree, asiago sable, sourdough crouton, asiago 10 -
suggested wine: Rosé

SEARED BAYNES SOUND SCALLOP, melted leek risotto, sunchoke, music garlic foam 16 –
suggested wine: Pinot Gris

ENDIVE AND FARMHOUSE BLUE CHEESE SALAD, apples, carrots, and walnuts 10 -
suggested wine: Reisling

CONFIT SLOPING HILLS PORK BELLY, roast parsnip puree, smoked lentel cassoulet, apple jellies 13.50
suggested wine: Sauvignon Blanc

PEMBERTON MEADOWS BEEF CARPACCIO, hannah brook farm watercress salad, horse
parmesan 14 –
suggested wine: Pinot Noir

LINE CAUGHT SABLE FISH, north arm farm orca bean & fennel ragu, sunchoke emulsion 29 –
suggested wine: Chardonnay

ORGANIC OCEANS WILD SALMON, helmers farm potato gnocchi, rainbow chard, creamed celery,
birch brown butter sauce 27 -
suggested wine: Pinot Noir

SEARED B.C ALBACORE TUNA, north arm farm barigoule vegetable salad 28 -
suggested wine: Riesling

SEARED BEEF TENDERLOIN, helmers farm potato confit, sweet onion jam, kale, babes honey glazed carrots, natural jus 36 -
suggested wine: Cabernet Sauvignon

BRAISED FRASER VALLEY LAMB CHEEKS, pomme puree, caramelized fennel, mushrooms, pearl onions
thumbelina carrots, balsamic lamb jus 25 -
suggested wine: Syrah

ROASTED ROSSDOWN CHICKEN BREAST, honey horseradish glazed, fricassee of radish, carrot and savoy cabbage, soft polenta 29-
suggested wine: Merlot

YARROW MEADOWS DUCK, crispy roasted breast, confit leg, hazelnut spaetzle, braised cabbage, pumpkin puree, brussel sprouts, blueberries 29 -
suggested wine: Pinot Noir

FRASER VALLEY MUSHROOM LINGUINI, mushrooms, onion fondue, chives, parmesan 17 -
suggested wine: Pinot Noir

SALTSPRING ISLAND MUSSELS, bacon lardons, pearl onions, confit garlic, rouille, frites 22-
suggested wine: Chardonnay

‘100 MILE’ RAGU & TAGLIATELLE, sloping hills pork, pemberton meadows beef, soffritto, parmesan, tagliatelle 20-
suggested wine: Merlot

ADD
seared baynes sound scallops 12 -
sauteed wild & cultivated seasonal mushrooms 6 -
dungeness crab risotto 12 -
wilted winter greens 4 -

FARMHOUSE CASTLE BLUE 8.50
agassiz cheese, condiments & crackers
with a glass of Blandy’s ‘Duke of Clarence’ Madeira 14.50

FARMHOUSE GOAT CHEDDAR 8.50
agassiz cheese, condiments & crackers
with a glass of Nutty Solera Oloroso Sherry 13.50


PUMPKIN BRULEE 8.50
pumpkin ice cream, baked cinnamon meringue,
ginger powder
with a glass of Black Muscat, Quady “Elysium” 14.50

QUINCE TARTE TATIN 8.50
hannahbrook quince, roast apple ice cream,
honey caramel
with a glass of Quails Gate ‘Optima’ L.H. Riesling 21.50

CHOCOLATE MOUSSE 8.50
walnut ice cream, raspberry powder, caramelized walnuts
with a glass of Paradise Ranch L.H. Merlot 13.50

RHUBARB + HAZELNUT 8.50
brown butter hazelnut cake, rhubarb curd,
hazelnut powder, preserved rhubarb
with a glass of Orange Muscat, Quady “Essensia” 14.50