SPOONS
BEER BATTERED LING COD, tartare sauce 4.25 -
SEAFOOD ARANCINI, paprika sausage vinaigrette 4.25 -
TUNA ALBACORE, bacon, dijon pesto 3.75 -
‘NORTH ARM FARMS’ BEETROOT, hazelnut mulch, farmhouse goat cheese 3.50
DUCK PROSCUITTO, endive salad 3.75
19 – for a selection of each (five)
APPETIZERS
BEETROOT SALAD, ‘north arm farm’ beets, farmhouse goat cheese cannelloni, hazelnut crumb 13 –
suggested wine: Gewurztraminer
‘NORTH ARM FARM’ SQUASH SOUP, pumpkin seeds, crème fraiche 11 -
suggested wine: Pinot Blanc
‘HANNAH BROOK FARM’ BIODYNAMIC GREENS, dry cranberries, walnuts,
raspberry balsamic 13 -
suggested wine: Sauvignon Blanc
GRILLED OYSTER MUSHROOM SALAD, arugula, horseradish mascarpone dressing 13-
suggested wine: Gewurztraminer
GRILLED CAESAR SALAD, romaine heart, caesar dressing, parmesan sable, crispy fried capers 11 -
suggested wine: Rosé
FRASER VALLEY DUCK PROSCUITTO, endive salad, ‘averill creek’ blackberry gastrique 15 –
suggested wine: Pinot Noir
BRAISED LAMB CHEEK, garlic & onion risotto, parmesan 16 -
suggested wine: Merlot
CAMPAGNE TERRINE, pork & chicken pate, dijon crème fraiche, house-made pickles 14 -
suggested wine: Gamay Noir
ENDIVE SALAD, apples, walnuts, ‘farmhouse country blue’ blue cheese dressing 14 -
suggested wine: Riesling
PACIFIC WESTCOAST OYSTERS, horseradish & ‘venturi schulze’ verjus mignonette 3 – per oyster (min. of 3)
suggested wine: Sparkling Wine
**”The consumption of raw oysters increase the risk of food-borne illness” – Medical Health Officer**
for parties of 6 or more, a gratuity of 17% will be added to the bill
MAIN COURSE
PORK OSSO BUCO, soft polenta, roasted sunchoke, soffritto & parsley gremolata 28 -
suggested wine: Merlot
THIESSAN’S ROAST DUCK, smoked potato fondant, braised red cabbage, celeriac, savoy cabbage, jus gras 29 -
suggested wine: Pinot Noir
WILD B.C. SALMON, organic green lentils, house smoked bacon, braised celery 29 -
suggested wine: Gamay
8 oz BEEF RIBEYE STEAK, potato pavé, confit of oyster mushrooms, Walla Walla onion brulee, port jus 36 -
suggested wine: Cabernet Sauvignon
ECO-TAGGED LINE CAUGHT LING COD, side stripe shrimp, leeks, fennel & watercress risotto,
roasted music garlic & herb butter 29 -
suggested wine: Pinot Blanc
HONEY & HORSERADISH GLAZED ‘ROSSDOWN FARM’ CHICKEN BREAST
parsnips, carrots, pomme puree, sautéed mushrooms 27 -
suggested wine: Merlot
GARLIC & POTATO CROQUETTE, celeriac, parsnips, carrots, sunchokes, garlic herb butter 24 –
suggested wine: Chardonnay
PEMBERTON BRAISED BEEF ‘RAGU’ LINGUINE, caramelized onions, parmesan 22 -
suggested wine: Syrah
VANCOUVER ISLAND MANILA CLAMS, gin & tomato broth, garlic, celery & chard, tuscan toast 22 –
(add side stripe shrimp 6 – )
suggested wine: Pinot Gris
ROASTED ‘NORTH ARM FARM’ SUNCHOKE & SOFRITTO LINGUINE, ‘Stoney Paradise’ tomato, carrot, onion and celery, fresh herbs, parmesan 20 -
suggested wine: Pinot Noir
SEARED RARE B.C. ALBACORE TUNA SALAD, greens, russian blue potato, free run egg, bacon,
grilled red onion, grainy dijon & parsley pesto 24 –
suggested wine: Riesling
ADD
‘helmers’ new potato & cheese skillet 12 -
sautéed greens 6 -
honey glazed north arm farm carrots 6 -
soft polenta 5 -
sautéed wild & cultivated mushrooms 8 –
pomme puree 5 -
french fries 6 -
