Lunch
FIRST COURSE
NEW ENGLAND CLAM CHOWDER 12
New England style
PROVENCAL FISH SOUP 14
Seared jumbo prawns, bouillabaisse relish, aioli
ICEBURG WEDGE SALAD 9
Iceburg, creamy blue benedictin, berkshire hickory bacon
BEET SALAD 14
Pistachio crusted goat-cheesecake, golden and stripped beets, watercress, pistachio vinaigrette
HAIDA INDIAN CANDY 12
Maple glazed smoked salmon, red pepper jelly
CRAB CAKE 15
Crisp Dungeness crab cake, lemon aioli, pickled carrot salad
CALAMARI 14
Grilled calamari, montanini olives, tomato and garlic confit, rapini
WILLY KRAUCH SMOKED SALMON 15
Pumpernickel, cream cheese, onions, capers, chilli jelly
TRIO OF TUNA TARTARES 18
Jalapeno and ginger, shitake mushroom, spicy red chilli,
miso vinaigrette
GRILLED SHRIMP 18
Louisiana white tail jumbo shrimp, citrus achiote, pepper medley, avocado cream
SECOND COURSE
CRISPY FISH AND CHIPS 18
Gritstone battered, Nova Scotia wild caught
Haddock, frites, slaw
BLACK COD 28
Pan Roasted Black Cod, Baby Bok Choy, Edamame, Ginger scented smoked Bonito Broth
LAMB 22
Braised lamb shanks, parsnip yukon puree, honey roasted heirloom carrots
LOBSTER ROLL 23
Hand pulled warm lobster, lobster bisque,
tatsoi greens
BURGER 18
Grilled sirloin burger, cave aged gruyere,
caramelized onions, frites
MOULES ET FRITES 15
Steamed mussels, shallots, bacon, fennel, white wine
YELLOW THAI CURRY MUSSELS 15
Steamed in a mild thai curry
SCALLOPS 25
Butternut squash risotto, hickory bacon, roasted chestnuts
TUNA 26
Praline crusted seared tuna, moroccan spiced quinoa-couscous, pomegranate caper salsa
HALIBUT 26
Pistachio herb crusted wild pacific halibut, spiced cauliflower puree, bhajis
DAILY CATCH Market Price
On the chalk board, or ask one of your servers
SWEET
DECONSTRUCTED BOSTON CREAM 9
Dark Chocolate sauce, vanilla ice cream
CALLEBAUT CHOCOLATE BROWNIE 9
Tahitian vanilla ice cream
CREME BRULE 9
CHEESE PLATE 19
Migneron de Charlevoix, cows milk, Quebec. Stilton, English Blue.
Delice de Bourgogne, triple cream, Burgundy.
Fig compote, green olive crisps, fennel poppy-seed straws.