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.