Dinner Menu
*We can only accommodate parties of up to 6 people maximum*
Appetizers
Bread
House made traditional sourdough bread, whipped butter
6
Add foie gras torchon 15
Soup
Butternut squash, fresh apple, toasted hazelnuts, pumpkin seeds
16
Salad
Local ALM farm-fresh greens, grilled spring onion and champagne vinaigrette, crème fraiche,
shaved baby vegetables, potato crisps, sunflower seeds
14
Albacore Tuna
Charcoal grilled tuna loin, gem lettuce, caper and roasted garlic aioli, lemon gremolata, shaved parmesan, olives, chorizo oil
18
Beef Tartare
Minced beef tenderloin, capers, anchovies, cornichon, brandy, cured hen’s yolk, grilled sourdough
18
Mushrooms on Toast
West Coast Mycology cultivated mushrooms, house-made whipped ricotta, capers, hazelnuts, sherry gastrique,
grilled sourdough toast
16
Add foie gras torchon 15
Local Clams
Clams, five spice bacon, fennel broth, grilled sourdough
18
Cioppino
Clams, squid, bay scallops, lingcod, tomato fennel broth
20
Entrees
Pacific Salmon
Pan-seared wild Pacific salmon, miso-maple vinaigrette, roasted parsnips and cipollini onions,
hazelnuts, black kale – chef’s choice: medium
38
Scallops
Pan-roasted Atlantic sea scallops, locally cultivated mushrooms, cauliflower, baby kale, lentils
chef’s choice: medium
46
Duck
Pan-seared duck breast, yuzu marmalade, spaetzle, leeks, house made bacon, golden beets, roasted brussels sprouts
chef’s choice: medium
42
Beef
Butter-basted 6oz Canadian beef tenderloin, black garlic jus, broccolini, sunchoke mash
chef’s choice: medium rare
60
Add foie gras torchon 15
Desserts
Brûlée
White chocolate custard, fresh strawberry, strawberry crunch, whipped cream
14
Vietnamese Coffee Tiramisu
Condensed milk, whipped mascarpone, coffee-marinated lady fingers, cinnamon croutons
16
Kelly Johnson and Jeff Almond