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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.
We invite you to discover the finest of the Pacific Northwest and support our mission
to become "21st Century Responsible".
gift certificates
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Manager / Sommelier: Brent Hayman
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Chef: Andrea Carlson
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3.25 each or 18- for a selection of each
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DUCK LEG RILLETTE
elderberry jelly
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3.25 |
ALBACORE TUNA ‘CEVICHE’
preserved sea asparagus
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3.25 |
SALT SPRING ISLAND MUSSELS
thyme panna cotta
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3.25 |
AGASSIZ BEEF TATAKI
smoked 'C' salt
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3.25 |
SMOKED SALMON
celery root
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3.25 |
PICKLED MUSHROOM SALAD
'Mexican' cucumbers
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3.25 |
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ORGANIC GLEN VALLEY ‘CELEBRATION’ SALAD
purple plum & shiso vinaigrette
suggested wine- Chenin Blanc
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9 - |
PORCINI MUSHROOM BROTH
braised black radish, clams and cauliflower mushrooms
suggested wine- Pinot
Blanc |
11- |
GRILLED "CAESAR" SALAD
grilled romaine spears, caesar dressing, asiago
suggested wine- Rose |
9- |
PACIFIC SARDINE
wild cranberry & houttnyia jelly glazed,
malted bacon,
brocco verde & fennel sauté
suggested wine- Pinot Gris |
13- |
CHARCUTERIE PLATE
Oyama’s duck proscuitto, saucisson sec,
pickled sea asparagus
& mushrooms, ‘red fife’ wheat flat bread,
David Wood’s ‘montana’
suggested wine- Pinot
Noir |
15- |
CHILI
AND EPAZOTE CURED SOCKEYE SALMON
SALMON, dungeness
crab & corn salad, charred tomatillo &
cold press canola oil vinaigrette
suggested wine- Riesling |
12- |
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GARBANZO BEAN AND FIG TAGINE
chickpea and cauliflower fritter, beet and yogurt
sauce
suggested wine- Riesling |
19- |
VERMICELLI PASTA
organic mushroom and leek cream, arugula, asiago
cheese
suggested wine- Chardonnay |
22- |
HAND ROLLED PASTA
braised duck leg, spicy tomato & basil sauce,
Mclennan
Creek goat’s tomme cheese
suggested wine- Syrah |
21- |
VANCOUVER ISLAND CLAMS
oyama pancetta, Crannog organic ale, tomato preserve,
potato chips
suggested wine- Crannog "Hell's Kitchen" Red Ale |
18- |
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ROASTED POLDERSIDE FARMS DUCK CASSOULET
Agassiz ‘coco’ bean & pork belly
ragout, house made Berkshire pork sausage, confit of duck leg
suggested wine- Pinot Noir |
29- |
SEARED WILD PACIFIC SOCKEYE SALMON
Organics red skin sunchoke, ‘red fife’ wheatberry & crab
apple ‘hash’, Salt Spring island smoked tofu, ‘hysslop’ apple
gastrique, parsley jus
suggested wine- Pinot
Gris |
27.50 |
SEARED PACIFIC LING COD
Salt Spring Island mussel, roasted corn & Yukon
gold potato confit, lemongrass and tomato consomme
suggested wine- Sauvignon Blanc |
28- |
GRILLED AGASSIZ BEEF STRIPLOIN
warba nugget potato cake, braising greens, roasted carrots,
chili jus
suggested wine- Cabernet Sauvignon |
32- |
GRILLED FREE RUN CHICKEN BREAST
cider marinated, ‘red kuri’ squash & crème
fraiche tart, spiced
‘chiseled jersey’ apple puree, spinach, crab
apple thyme jus
suggested wine- Pinot Blanc |
25- |
LAMB SHOULDER
braised in Crannog stout, walnut & ‘red
fife’ soda bread, Friesen
Farms carrots, roasted turnips, braising greens
suggested wine- Merlot |
28- |
SEARED PACIFIC ALBACORE TUNA
Russian blue potato confit, chili roasted romanesco
broccoli, yellow tomato & cipollini onion caramel sauce
suggested wine-Chardonnay |
27- |
GRILLED VENISON TENDERLOIN
black trumpet mushroom & lentil ragout, turnips,
hedgehog mushroom & cognac jus
suggested wine-Syrah |
30- |
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$8 - each or $28 - for a selection of each
served with house made flat breads
& dried fruits
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28- |
TIGER BLUE – Poplar
Grove, Naramata, cow’s milk
BRIE – the
Farmhouse, Agassiz, cow’s
milk
LA PYRAMIDE – the
Farmhouse, Agassiz, goat’s milk
TOMME – Mclennan
Creek, Abbotsford, goat’s
milk |
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Katie Saunders- Pastry
Chef
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WHITE CHOCOLATE CUSTARD
golden plum compote, coriander meringue crisps
with a glass of Quail’s Gate “L. H.” Optima - 20~ |
8- |
FRASER VALLEY SUMMER BERRY ‘CASSAtA’
sage infused honey, meringue crust
with a glass of Elephant Island Apricot Wine - 14~ |
8- |
RICOTTA CHEESECAKE
Agassiz hazelnut wafer, roasted ‘red haven’ peaches
with a glass of Arrowleaf “LH” Vidal - 13~ |
8- |
ORGANIC WALNUT AND MAPLE TART
pumpkin seed nougat
with a glass of Tinhorn Creeks L.H. Kerner - 16~ |
8- |
CHOCOLATE AND LAPIN CHERRY CARAMEL TART
crème fraiche, anise biscotti, cherry and shiso salad
with a glass of Elysium - 13~ |
8- |
Join us early for our 3 course $25- 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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