Starting on Friday, April 28

First Course

Green Asparagus &
Grilled Velvet Oyster Mushroom
ricotta, summer truffle, mustard greens,
Avonlea cheddar, porcini focaccia

Kombu Cured Kanpachi
smoked watermelon, cucumber, melon consommé,
shiso, serrano chili

Spring “Split” Pea Soup
house made maple bacon, charred cippolini, fresh peas

Second Course

Québec Foie Gras Parfait
rhubarb apple chutney, duck prosciutto, spruce sponge, mostarda, pickled ramp

House Made Gnocchi
Taleggio, morel mushrooms, smoked Marcona almond, gremolata, cauliflower, brown butter, stinging nettle

BC Spot Prawn & Scallop
tomatillo salsa verde, purple corn crisp, cilantro,
gem tomatoes, garlic scape | 12 supplement

Main Course

Hecate Straight Lingcod &
Grilled Humboldt Squid
squid ink cavatelli, olive, preserved lemon,
broccolini, fennel, piquillo pepper

Brome Lake Duck Breast
Pemberton beets, cherries, burnt honey jus, rutabaga, Swiss chard, farro verde

Soy Glazed Tofu Burdock Cake
mushroom dashi, crisp brown rice, radish, sesame,
bok choy, shiitake

Certified Angus Flat Iron Steak
asparagus purée, potato bone marrow croquette, green beans, wild watercress, Hakurei turnip
63 Acres Beef Tenderloin | 32 supplement
Japanese A5 Strip Loin | MP supplement

Lumina Lamb Rack
braised shoulder kaitafi roll, tomato chermoula jam,
Israeli couscous, cucumber, eggplant | 24 supplement

Shellfish & Caviar

Chilled Shellfish Bucket
Alaskan snow crab, Atlantic lobster, prawns,
east & west coast oysters, smoked salmon |198

East & West Coast Oysters
half dozen on the half shell,
mignonette, lemon, fresh horseradish| 24

Classic Caviar Service
blini, egg, shallot, chive | MP

Cheese & Dessert

Pink Lemonade
citrus semifreddo, strawberry rhubarb curd,
chamomile, meringue

Banana & Coconut Cream
coconut dacquoise, banana Chantilly,
dark chocolate, caramel

International Cheese Selection
fruit preserves, maple pecans,
seeded crostini | 16 supplement

Nitro Ice Cream
Tahitian vanilla bean, sundae toppings
prepared tableside  min. 2ppl  | 28 supplement