All dishes are available for take out. We please ask for 45 minutes notice when ordering take out, thank you
Appetisers
Bread & spread 6
house made artisan bread, famous chickpea spread
Kale salad 17
lemon, garlic, black pepper, bread crumb, parmsan
Heirloom tomato 19
gazpacho, bufala fresco, summer squash, basil
Braised pork belly 20
Chilliwack corn, shishito pepper, cilantro, Mt. Lehman goat feta
Lamb meatballs 20
romesco, mint chutney, lavash
Beef Carpaccio 21
cipollini onions, green peppercorn aioli, micro greens, puffed tendon
Albacore tuna crudo 22
strawberry aguachile, kimchi turnip, sweet onion, kohlrabi
Pacific octopus 22
fingerling, yoghurt, dill, cucumber, cashew harissa
Hiro wagyu ragu 23
pappardelle, rosemary oil, ricotta
Sea scallop 24
Northern Lite rice risotto, celeriac, bacon vinaigrette
Entrees
Cavatelli 28
summer vegetables, parsley pesto, poached egg, walnut, parmesan
Maple Hill Farm chicken breast 32
charred cauliflower arancini, butter chicken hollandaise
Johnstons pork chop 36
spatzle, Farm House clothbound cheddar, cabbage
Avalon rainbow trout 42
duck fat potatoes, baby scallop, shrimp, buerre blanc
Duck breast 42
parisienne gnocchi, rhubarb jus
Braised short rib 44
aged cheddar polenta, red wine braisage, jalapeno jam
Rack of lamb 48
braised fennel, ratatouille jus, mint salsa verde
Please inform us of any allergies or dietary concerns. We are unable to guarantee an allergen-free kitchen but will do our utmost to accommodate any allergy concerns.
Menu items change daily
We ask no outside food, desserts, cakes, flowers, balloons or presents be brought to the restaurantÂ
With groups of 6 or more a discretionary 18% gratuity may be added to your bill
Executive Chefs: Matt Nichols & Jeff Massey