All dishes are available for take out. We please ask for 45 minutes notice when ordering take out, thank you
Bread & spread 6
artisan bread, famous chickpea spread
Buratta half 18 whole 27
heirloom tomato, basil pesto, flatbread, chili oil
gem lettuces 17
fennel, radish, bufala fresco, nut & seed crumb, green goddess dressing
"Aloo gobi" Arancini 19
cauliflower, potato, yoghurt aioli, apple moustarda
Pork belly 21
grilled romaine, caesar dressing, sourdough crumb
Ahi tuna carpaccio 22
togarashi mayo, crispy soy bean, radish, puffed rice
Pacific octopus 23
german butter potato, confit garlic aioli, olive, mt. lehman goat feta vinaigrette
Salt Spring Island mussels 24
potato veloute, dill, salt 'n' vinegar chips
Pullapart burger 26
9oz smash patty, smaoked cheddar, bacon jam, red relish, garlic aioli, brioche milk bun
Potato gnocchi 26
wild mushroom, brown butter, fermiere
Beef tagliatelle 29
five spice braised beef cheek, maitake, sesame pangrattato
Sea scallops 41
Northern Lite rice risotto, spring greens, broccolini
Smoked pork chop 36
spice rub, pork jus, cauilflower, crispy polenta, green garlic chimichurri
Yarrow Meadow half chicken 39
apple cider BBQ glaze, chilliwack corn & peach potato salad, blue cheese "ranch"
Avalon rainbow trout 42
confit fingerling, tarragon buerre blanc, shrimp, baby scallops
Yarrow duck breast 44
spiced duck jus, napa cabbage, duck confit spring roll
Lamb shank 47
pomme puree, mint lamb braisage
Braised short rib 49
rosemary dijon braisage, potato rosti, horseradish cream
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