Dinner Menu

Our philosophy is based upon changing involved – and sometimes intimidating – culinary experiences into the comfortable and remarkable. We are committed to working with our many great suppliers to source the best and most flavourful ingredients possible. Many of these products are sustainable, local and organic. Our goal is to showcase the purity and uniqueness of flavour of individual ingredients, which are prepared with great care for our guests. We are honoured to cook for you.
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Dinner Appetizers

Young Organic Salad Greens	Tender Baby Lettuces with House Vinaigrette, Red Pear, Goat Cheese and Crispy Shallots	12

Braised Octopus	Wakame Seaweed Salad, Pickled Apples, Baby Frisée and Chili Oil	16

Albacore Tuna Crudo	Mango Pico de Gallo, Basil Gel, Smoked Pinenut Sablé, Shichimi Togarashi and Micro Osaka Greens	18

Heirloom Beet Salad	Pickled Bulls Blood, Roasted Chioggia, Steamed Golden, Ermite Fondue, Candied Bacon and Argan Oil	15

Grilled B.C. Prawns	Garlic Scape Kimchi, House-Made Noodles, Arugula and Lemon-Lime Vinaigrette	16

New Potato Soup	Watercress Coulis, Brown Butter Parisian Potatoes, Cru du Clocher Welsh Rarebit, Baguette Ribbon	12

Grilled Ontario Quail	Toasted Pignolis, Laratte “Risotto”, Citrus Zest and Cognac Sauce Chasseur	18

Beef Salad Roll	Red-Cooked Tenderloin, Spring Onion, Shiso, Shiitake Mushrooms, Daikon Radish and Spicy Cashew & Tamarind Dipping Sauce	16
Dinner Main Courses

Veal Striploin	Sweetbread & Summer Pea Raviolinis, Glazed Artichokes, White Bean Purée and Summer Truffle Jus	35

Pan Seared Pacific Lingcod	Roasted Rhubarb, Shallots, Red Bell Pepper, Kalamata Olives, Blue Oyster Mushrooms and Sparkling Sabayon	34

Qualicum Beach Scallops	Summer Succotash, Black-Eyed Peas, Pickled Ginger Tempura and Broken Brown Butter	33

Laurentian Free-Range Chicken	Roasted Chicken Breast, Candied Lemon, Chicken Confit & White Asparagus Streusel and Morel Sauce	30

House Made Gnocchi	Spring Mushrooms, Baby Zucchini, Roasted Cipollinis, Wild Ramp & Sorrel Sauce and 5 Year Old Provolone	27

‘AAA’ Alberta Beef Tenderloin	Roasted Pearl Onions, Baby Carrots, Arugula, Shortrib Rösti, Ramps and Asparagus Chimichurri	39

Grilled Steelhead Trout	Sautéed Rapini, Fondant Potatoes, Mini King Eryngii, Shaved Parmesan and Kumquat Marmalade	32

Roasted Lamb Loin	Pearl Oyster, Lobster & Chanterelle Mushrooms, Fava Beans, Lemon Cauliflower Cream, Lamb Bacon and Exploded Garlic	37
The Tasting Menu A special Chef’s inspirational Tasting Menu navigated by Chef Michael Moffatt & Sommelier Pieter Van den Weghe Five Course Menu 79. Optional Wine Pairing 42. Optional Cheese Course 15. Thank you for understanding that we can only offer this experience for an entire table, due to the complex nature of its service.