WEST
First
19
Crab
Tian of dungeness crab and saffron couscous, smoked tomato gazpacho.
As seen in West, the Cookbook pg 77.
19.5
Chowder
West seafood chowder with aioli and croute.
17
Tuna
Ahi tuna carpaccio, bartlet pears, pumpkin seed mayonnaise,
ginger scented eggplant caviar.
24
Foie gras
Terrine of foie gras, david woods goats cheese and apple with quince jelly.
As seen in West, the Cookbook pg 70.
16.5
Octopus
Yuzu marinated vancouver island octopus, quinoa and black tobiko salad,
sweet red pepper.
18
Quail
Thiessen farm quail tortellini with celeriac puree, quail breast,
celeriac remoulade. White grape and hazelnut vinaigrette.
21.5
Scallop
Seared qualicum bay scallops, lentils with uni butter, pineau de charentes syrup.
19.5
Risotto
Biodynamic aged risotto with pemberton sunchokes and red wine braised oxtail.
Additional black perigord truffle 4.5 per gram, white alba truffle 16.5 per gram.
As seen in West, the Cookbook pg 189.
14.5
Greens
Glorious organic seasonal salad greens.
Main
35
Sablefish
Smoked sablefish "en papillotte", potato puree, dashi style broth, pine mushrooms.
37
Sturgeon
Roasted white sturgeon, white onion puree, confit portobello mushrooms and celery.
New season kale, braised lamb, light jus .
34
Ling Cod
Fillet of bc ling cod, clam and brandade fritters, crisp duck bacon, Creamed parsley
and bourguignonne jus.
42
Squab + Lobster
Breast of thiessen farm squab, crisp confit leg, poached nova scotia lobster,
Candied pemberton carrots, kabocha squash and rosemary beignets.
As seen in west, the cookbook pgs 138.
37
Venison
Roasted sydney island venison, slow cooked shoulder with bitter chocolate.
Brussel sprout leaves, chestnuts and gnocchi, date and brown butter puree.
39.5
Tenderloin
Tenderloin of organic canadian prime beef.
or
44.5
Strip Loin
40 day aaa dry aged pemberton strip loin. Sherry braised shallots, grilled bone
marrow, oxtail stuffed potato fondant, watercress.
29
Veal
Breast of grain fed fraser valley veal slow cooked in st-ambroise apricot wheat ale,
preserved apricot puree. Crisp sweetbreads, confit savoy cabbage with trompettes
and walnuts, braising juices.
32
Chicken
Breast of free range organic chicken, housemade perigord truffle boudin blanc,
swiss chard. Roasted apple and salsify, apple jus.
Sea
Amuse Bouche Octopus Yuzu marinated vancouver island octopus Quinoa and black tobiko salad, sweet red pepper
Tuna Ahi tuna carpaccio, bartlet pears, pumpkin seed mayonnaise, ginger scented eggplant caviar
Scallop Seared qualicum bay scallops Lentils with uni butter, pineau de charentes syrup
Sablefish Smoked sablefish "en papillotte" in Dashi style broth, pine mushrooms, Potato puree
Selection of Cheese
Petits Fours Creme Brulee Frozen creme brulee with honey sponge cake Port roasted grapefruit
Wine Pairings Available
West
Amuse Bouche Foie Gras Terrine of foie gras, david woods goats cheese Apple and quince jelly
Risotto Biodynamic aged risotto with pemberton sunchokes Flaked oxtail Additional black perigord truffle 3.5 per gram Additional white alba truffle 14.5 per gram
Chicken Breast of free range organic chicken Black perigord truffle boudin blanc Roasted apple and salsify
Selection of Cheese
Petits Fours Chocolate Chocolate marquis with hibiscus tea soaked sour cream cake Coconut chocolate chip ice cream
Wine Pairings Available
$95 exclusive of taxes and gratuity
Dessert
12.5
Frozen Creme Brulee
With honey sponge cake and port roasted grapefruit.
13.5
Pineapple Jasmine Tea White Chocolate Tart
With almond cookie. Warm pumpkin sauce and tea lime sorbet.
14.5
Chocolate Tasting
Chocolate marquis with hibiscus tea soaked sour cream cake.
Chocolate coconut semi freddo with profiterole.
Chocolate genoise with hibiscus ganache.
Coconut chocolate chip ice cream.
13
Marshmallow Pomegranate Salad
With passion fruit parfait. Five spice marinated autumn and tropical fruit.
13.5
Mascarpone Espresso Cake
On a date brownie.
Cinnamon milk chocolate mousse and coffee ganache ice cream.
13.5
Chocolate Olive Oil Cake
With chocolate chiffon mousse
Maple sesame, banana creme caramel and passion fruit sauce
13.5
Raspberry Poached Pear
With firewood honey marinated raspberries. Buttermilk biscuits and melted brie.
13
Apple Raisin Oatmeal Galette
With pecan caramel ice cream.