menu 

starter

warm roasted vegetable and goats cheese salad (Vegetarian, gf)

zucchini, red pepper, fennel, asparagus,  french beans, tomato, herbed goats cheese, artisan greens, crushed cashew

12

Caramelized onion puff pastry tartlet (vegetarian)

garlic confit, brie, crispy onion, figs, balsamic reduction

12

halloumi french toast (vegetarian)

mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio

12

socca (vegan, GF)

chickpea flat bread, hummus, baba ganoush, cashew pate, scallion chutney, lebanese olives, pickles

12

pork belly (gf)

grilled romaine, slow braised pork belly, bacon vinaigrette, cherry tomato, egg, grana padano

13

7 spice lingcod tacos (gf)

smoky corn salsa, pickled cabbage, greens, smoked tomato emulsion, avocado 

14

entrees

mushroom tagliatelle (vegetarian)

braised mushroom ragout, brown butter, crispy kale

can be vegan at request

20

scallops

seared local scallops, south asian crab fried rice, tomato coulis, greens

25

8oz NY strip loin (gf)

Aged cheddar potato pave, peppercorn jus

28

pork (gf)

sakura pork tomahawk chop, bourbon chipotle tomato glaze, warm potato salad with bacon, corn and cojita: blood orange 

26

lamb sirloin (gf)

roasted butternut squash, candied roma tomato with ginger, cardamom yogurt, crispy onion

27

arctic char fillet (gf)

grilled tiger shrimps, cardamon scented rice cake, tomato lime coconut curry  

25

ling cod (gf)

pan fried with lemon potato, and pernod scented lobster butter cream sauce

26

duck (gf)

cinnamon dusted brome lake duck breast, yam and parmesan galette, pomegranate jus 

26

fried gnocchi (vegan)

brussel sprouts, asparagus, cherry tomato, sweet peas, corn and crushed cashews

19

moussaka (vegan, gf)

lentil and pecan, cashew potato béchamel, smoked tomato jus, cucumber tomato salad

20

Desserts

flourless chocolate cake

with orange white chocolate soup and pistachio whip

8

apple strudel 

with caramel and ice cream

8

creme brulee

please ask your server for today’s flavour

6

bourbon sticky toffee pudding (vegan, gf) 

with walnuts and banana

8

wine

                                                                            6 oz / 9 oz / bottle

reds

 pentage hiatus (2013, bc)                        11.5 / 17.5 / 48

a blend of cabernet sauvignon, cabernet franc, merlot and malbec with aromas of sweet plums and ripe cherries mingled with notes of herbs and spices

kettle valley shiraz (2015, bc)                   10.5 / 16 / 42

aged for 21 months in french oak, full body, dark berries and subtle hints of spiciness, well developed

whites

orofino white bridge (2018, bc)       10.5 / 16 / 42

a blend of pinot gris, muscat and riesling with aromas of tree ripened orchard fruit and orange blossom

kettle valley pinot gris (2019, bc)     12 / 18 / 48

beautiful salmon colour, flavourful, aromatic, full bodied, spicy finish (staff favourite!)

astrolabe sauvignon blanc (2020, new zealand)     12 / 18 / 48

aromas of lemon grass & elderflower, succulent white peach, green tea & Citrus flavours

rose

 orofino cabernet franc rose (2019, BC)      11.5 / 17 / 44

versatile and aromatic with flavours of red fruits and a classic herbal edge

pentage rose (2020, bc)      12 / 18 / 48

Field blend with aromas of wild strawberry, rhubarb and cranberry

bubbles

lamarca prosecco (italy)           11 / 42

beer and cider

on tap

Strange fellows talisman pale ale  –  7

brassneck klutz kolsch – 7

bottles and cans

alhambra spanish lager  –  7

33 acres ipa – 7

mayne island damson plum forager – 7

lonetree ginger apple dry cider  –  7

cocktails

mary – 12

bourbon, campari, sweet vermouth, pear juice, asian pear

katherine – 12

vodka, chartreuse, lime juice, cucumber, mint

 dorothy – 12

tequila, lime juice, grapefruit juice, jalapeno

empress reviver – 13

empress gin, lillet blanc, cointreau, lemon juice, and a splash of absinthe

classic cocktails – 12

ask your server

To ensure the safety of our guests and staff  we have implemented the following procedures

– all our staff members are wearing masks at all time

– we have limited our tables to a maximum of six tables inside that are 6ft. apart 

– keeping contact information of every table to allow contact tracing

– screening of every staff member for symptoms and and conducting temperature checks at the beginning of every shift

– hand sanitizers are available in the restaurant

– enhanced cleaning protocols to ensure frequent cleaning of all high-touch areas and washrooms

– our tables will not be set up with anything until guests sit down and order

– all tables, chairs and benches are sanitized after every customer

– menus are visible on black boards, on our website and disposable menus are available if needed

– usage of pre-rolled cutlery and disposable napkins

– we encourage guests to pay with credit or debit cards instead of using cash. we do not keep any change onsite. 

– the number of staff members are limited to a minimum