Dinner Menu
4-COURSE SPRING SPECIAL
$79 + applicable supplements
7 Days a Week
Plus
Monday through Friday
Includes one complimentary experience of your choice
Wine or Beverage Pairing
or
Sparkling Wine Sabering (min. 2 ppl)
or
Ketel One Ice Room
or
Nitro Ice Cream (min. 2 ppl)
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
ADD ONS
Seared Quebec Foie Gras | 34
Alaskan King Crab (1/2lb) | 130
Atlantic Lobster Tail | 38
Siberian Caviar | 20
SIDES
Ibérico de Bellota, Jamón Cinco Jotas 50g | 68
Artisan Bread & Cultured Butter | 8
Truffles Fries | 18
Spring Vegetables | 18
Wild & Cultivated Mushrooms | 22
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
EXECUTIVE CHEF MELISSA CRAIG
PASTRY CHEF SCOTT PENFOLD