Winter Menu

Shellfish & Caviar

Chilled Seafood Platter
Alaskan snow crab, Atlantic lobster, prawns,
east & west coast oysters, sashimi | 128

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

Caviar
blini, egg, shallot, chive

• Siberian 140
• Beluga 315
• Osietra 180
• Acadian 110

Starter

Mission Fig & Pemberton Beet Salad
stracciatella cheese, culatello, Agassiz hazelnut,
grilled radicchio, Affinato balsamic | 22

Japanese A5 Wagyu Carpaccio
pickled matsutake mushroom, fried oyster,
quail egg, pomelo, wasabi | 45

Ahi & Albacore Tuna Crudo
kumquat, jalapeño purée, cucumber,
puffed tapioca, yuzu kosho | 28

Black Trumpet Mushroom Soup
potato espuma, chestnut, black garlic, focaccia | 22
add shaved black Périgord truffle | 6

Lobster Chawanmushi & Acadian Caviar
butter poached tail, Champagne beurre blanc,
daikon, puffed sorghum | 64

Québec Foie Gras Duo
Marcona almond praline “magnum”, Armagnac torchon,
quince mostarda, duck prosciutto, apple, brioche | 36

Braised Oxtail Tortellini
celery root, chanterelle, pine nut gremolata,
Bruna Parmigiano, cured egg yolk | 32
add shaved white Alba  MP

Main

63 Acres Prime Beef Tenderloin | 88
Prime Alberta Beef Ribeye 14oz | 96
Japanese A5 Wagyu Striploin | 158
porcini mushroom purée, confit sunchoke, Brussels sprout, king oyster mushroom, bordelaise jus

Tofino King Salmon & Dungeness Crab
crab velouté, apple fennel slaw, Tatsoi greens,
salsify, smoked crab oil | 62

Lumina Lamb Rack “Navarin”
pressed shoulder, potato fondant, garlic purée,
Pemberton carrot, olive focaccia | 70

Squab & Seared Foie
confit leg, pistachio crust, pressed savoy cabbage,
parsnip purée, black trumpet mushroom, pickled blueberries, Armagnac jus | 89

Rootdown Farm Potato Gnocchi
kuri squash, Pecorino truffle crema, Tuscan kale
pumpkin gremolata | 48

Spice Rubbed Venison Loin
black raspberry reduction, Hazelnut mustarda, farro verde,
cipollini onions, shaved foie gras, Barolo jus | 70

Haida Gwaii Sablefish
green papaya salad, bok choy, enoki mushroom,
sweet potato, heart of palm, Tom Kha sauce | 60

Dessert

Key Lime
cheesecake mousse, graham streusel,
limoncello gel, meringue | 14

After Eight
light dark chocolate mousse, mint ganache,
cookie dough crumble, cocoa sorbet | 15

Rum Pineapple Baba
Gianduja chocolate, muscovado whip,
confit pineapple, Tahitian vanilla | 15

Matcha Mango Pavlova
matcha semifreddo, black sesame Chantilly,
yuzu foam, mango sorbet | 14

Nitro Ice Cream
Tahitian vanilla bean, build your own sundae
prepared tableside | 34/person, minimum 2 people

International Cheese Selection
fruit preserves, maple pecans,
seeded crostini | 24

Chef's Tasting Menu

Multi Course Dinner | 225
Sommeliers’s Wine Pairing | 165