Dining Menu

Starters

Heirloom Tomato Salad  $18
marinated Greek feta, white anchovy, charred pepper, olive powder

Brant Lake Wagyu Carpaccio  $22
baby oyster mushroom, pecorino, ciabatta, leek ash, arugula, truffle aioli

Beet Cured Salmon Gravlax  $20
Pemberton beets, puffed sorghum, blood orange, fennel, crème fraiche mousse

Pork Belly & BC Spot Prawn  $26
sunchoke kimchi, crisp rice cake, cilantro, pickled shimeji, gochujang, sesame glaze

Mains

Sterling Silver Beef Tenderloin  $48
potato rösti, charred cippolini, green asparagus, horseradish chimichurri

Te Mana Lamb Rack  $56
kefta, grilled zucchini, Israeli couscous, chermoula tomato purée, minted yogurt

Atlantic Lobster, Scallop & Prawns  $48
carrot coconut purée, chili oil, green papaya green bean salad, basil, nam jim

West Coast Halibut  $40
potato gnocchi, textures of peas, morel mushrooms, citrus gremolata, brown butter espuma

Desserts

Quanah Dark Chocolate  $14
chocolate mousse cake, macadamia ice cream, passionfruit

Pemberton Strawberry, Rhubarb & Pistachio Tart  $12
almond shortbread, pistachio diplomat, rhubarb compote

International Cheese Selection  $20
2 oz, maple pecans, fruit preserves, seeded crostini

Nitro Ice Cream For Two  $32/person
Tahitian vanilla bean, sundae toppings, prepared tableside
Add 1oz Baileys  $5

Quanah or Moema Chocolate Bar  $9.50

Also available

CHEF’S TASTING MENU
The Chef’s tasting menu consists of an amuse-bouche + 5 courses for $128
with a wine pairing option at $80

LOBSTERFEST
3 Course Special $49.95 
Available Sunday, Wednesday, Thursday, Friday

1st
Fall Inspired Soup or Salad



2nd
1 lb Atlantic Lobster or Flat Iron Steak

Pemberton vegetables, confit new potatoes, 
drawn butter
0r
Surf & Turf
with Flat Iron Steak (add $18)
with Symphony Beef Tenderloin (add $40)

3rd
Daily Featured Dessert