Magret de canard roti aux baies sauvages, jus ''dolce forte'' endives caramelisees.29
Roasted Fraser Valley duck breast, hukleberry, Sarawak pepper and red wine jus with caramelized endive.
Entrecôte poêlee aux divers poivres, quelques pommes frites et une légère Béarnaise pour saucer.29
Dry aged Alberta New York steak ,peppercorn sauce, few pomme frite.
Longe d'agneau pane aux olives Nicoise rotie, fine tarte polenta, jus aux herbes et a l'ail doux.35
Slow roasted lamb loin, Nicoise olive tapenade, crisp polenta bread, roasted garlic jus.
Le meilleur morceau de porc ''Berkshire'' tout simplement roti, jus aux champignons sauvage.28
The best end of the Berkshire pork , slow roasted with wild mushrooms and port wine jus.
Gnocchi de pomme de terre, fondue de tomate a l espelette et a la truffe, crevettes sauvages.24
Hand rolled Yukon gold potato gnocchi, tomato ''fondue'' white truffle and BC spot prawns.
Bouillabaisse ''Apres”32
Spicy fish and lobster broth with saffron, poached halibut, prawns and scallops, crouton and “rouille”sauce
Lobster Extravaganza.68
Chef Vernice 1,5lb 4 course lobster creation.
Filet de flétan sauvage,creme de palourde au mais.32
Slow roasted Queen Charlotte halibut, cream of corn, clams and russian blue potatoes.