BAR
BLOODY CAESAR, vodka, clamato 7.50
MIMOSAS with sparkling wine 6.25
choice of orange, cranberry or pineapple
DAY BREAK, peach vodka, ‘elephant island’ apricot, orange juice 7.50
BRUNCH
‘SLOPING HILLS’ BACON BENEDICT, free range berkshire pork, toasted english muffin,
poached eggs, hollandaise, herbed potatoes 13 -
MUSHROOM BENEDICT, wild & cultivated mushrooms, toasted english muffin,
poached eggs, hollandaise, herbed potatoes 14 -
SMOKED SALMON BRIOCHE, poached eggs, hollandaise, arugula salad 15 -
DUNGENESS CRAB & CHIVE OMELETTE, butter-braised dungeness crab, ‘hannah brook farm’ greens, herbed potatoes 18 -
PAPRIKA SAUSAGE & ARUGULA RICOTTA OMELETTE, potatoes, grilled tuscan bread 13 -
FRASER VALLEY BRIOCHE FRENCH TOAST, maple butter, chantilly, caramelized apples 12 -
‘HELMERS’ POTATOES & HAM HOCK HASH, caramelized onions, poached free-range eggs,
hollandaise 13 -
ENGLISH BAY BREAKFAST, fried eggs, maple pork sausage, smoked bacon, mushrooms,
herbed potatoes 16 -
AGASSIZ HAZELNUT & CRANBERRY GRANOLA, house-made yogurt, ‘chilliwack river’ honey,
blueberries 11 –
APPETIZERS
‘HANNAH BROOK FARM’ BIODYNAMIC GREENS, ‘stoney paradise’ dried cranberries, walnuts,
raspberry balsamic 10 -
GRILLED CAESAR SALAD, romaine hearts, caesar dressing, parmesan sable, fried capers 9 -
CAMPAGNE TERRINE, pork & chicken, dijon crème fraiche, house-made pickles 12 -
‘NORTH ARM FARM’ SQUASH SOUP, toasted pumpkin seeds, crème fraiche 9.50
BEETROOT SALAD, ‘north arm farm beets’, ‘farmhouse’ goat cheese cannelloni, hazelnut mulch 10 –
MAINS
ECO TAGGED LING COD & CHIPS, beer battered bc ling cod, salad, tartare sauce 16 –
‘ROSSDOWN FARM’ CRISPY FRIED CHICKEN, ‘helmers’ potato salad, ‘hannah brook farm’ greens 18 -
VANCOUVER ISLAND MANILLA CLAMS, gin & tomato broth, garlic, celery & chard 17 –
PEMBERTON BEEF BURGER, grilled onions, ‘hannah brook farm’ greens, fries 15 –
add farmhouse cheese 3 – (choice of cheddar or country blue)
SEARED RARE BC ALBACORE TUNA SALAD, greens, russian blue potato, free run egg, bacon,
grilled red onion, grainy dijon & parsley pesto 19-
ROASTED SUNCHOKE & SOFFRITTO LINGUINE, ‘Stoney Paradise’ tomato, carrot, onion, celery,
fresh herbs, and parmesan 15 -
PEMBERTON BEEF ‘RAGU’ LINGUINE, caramelized onions, sherry, fresh parmesan 16 –
SIDES
butter braised dungeness crab 10 –
skillet of vegetables & alpine gold cheese 10 -
double smoked bacon 4.50
brioche or tuscan toast 3.50
pork maple sausage 4.50
(served w/ honey butter & apple/stone-fruit preserves)
