MAIN COURSES

CATCH!
½ butter poached Atlantic lobster, truffle butter emulsion
fresh catch & caramelized scallop, BC apple cider sauce
seared wild Pacific prawn, oven roasted tomatoes & capers   38.

SOY GLAZED MARINATED SABLEFISH
Wahoo truffle sauce & sautéed shimeji mushrooms   36.

SLOW COOKED ARCTIC CHAR
citrus scented brown butter emulsion, roasted almonds
compressed baby spinach & asparagus bundle   36.

PAN SEARED CRISP RED LONG TAIL SNAPPER
fingerling potato & wild mushrooms
“Bagna Cauda” sauce of land & sea Mediterranean flavours   34.

ROAST BREAST OF FRASER VALLEY PHEASANT
caramelized quince, chestnuts, braised red cabbage
homemade spaetzle, natural jus   36.

ROASTED RACK & LOIN OF LAMB
eggplant pavé with almonds, roasted bell peppers
vine ripened tomatoes & capers, herb & roasted garlic scented purée
golden fingerling potato gratin, natural jus   39.

ROASTED BREAST OF FRASER VALLEY DUCK
spiced red wine sauce, pan seared foie gras, celeriac purée
& caramelized salsify, pont neuf potato prepared in duck fat   37.

FILET OF ALBERTA ANGUS BEEF
with oxtail & silky Madeira sauce, vegetables in season
potato mille-feuilles, bone marrow gremolata   38

ROASTED LOIN OF FALLOW DEER
glazed with honey & dates, sauce Poivrade
a gratin of asparagus, homemade pasta & Comté cheese   38

* Prices do not include tax or service gratuity.
* Note - 17% service gratuity will be added to parties of 8 or more guests