west
restaurant
west
first course
Crab Tian of dungeness crab and saffron couscous, smoked tomato gazpacho 19
Chowder West seafood chowder with aioli and croute 19.5
Tuna Ahi tuna carpaccio, bartlet pears, pumpkin seed mayonnaise, ginger scented eggplant caviar 17
Foie gras Terrine of foie gras, david woods goats cheese and apple with quince jelly 24
Octopus Yuzu marinated vancouver island octopus, quinoa and black tobiko salad Sweet red pepper 16.5
Quail Thiessen farm quail tortellini with celeriac puree, quail breast, celeriac remoulade White grape and hazelnut vinaigrette 18
Scallop Seared qualicum bay scallops, lentils with uni butter, pineau de charentes syrup 21.5
Risotto Biodynamic aged risotto with pemberton sunchokes and red wine braised oxtail 19.5
Additional
black perigord truffle 4.5 per gram, white alba truffle 16.5 per gram As seen in west, the cookbook pg 189
Greens Glorious organic seasonal salad greens 14.5
west
main course
Sablefish Smoked sablefish “en papillotte�, potato puree, dashi style broth, pine mushrooms 35
Sturg eon Roasted white sturgeon, white onion puree, confit portobello mushrooms and celery, New season kale, braised lamb, light jus 37
Ling cod Fillet of bc ling cod, clam and brandade fritters, crisp duck bacon Creamed parsley and bourguignonne jus 34
Squab + lobster Breast of thiessen farm squab, crisp confit leg, poached nova scotia lobster,Candied pemberton carrots, kabocha squash and rosemary beignets 42 As seen in west, the cookbook pgs 138
Venison roasted sydney island venison, slow cooked shoulder with bitter chocolate, Brussel sprout leaves, chestnuts and gnocchi, date and brown butter puree 37
Tenderloin Tenderloin of organic canadian prime beef 39.5 or
Strip loin 40 day aaa dry aged pemberton strip loin Sherry braised shallots, grilled bone marrow, oxtail stuffed potato fondant, watercress 44.5
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 29
Chicken Breast of free range organic chicken, housemade perigord truffle boudin blanc, swiss chard Roasted apple and salsify, apple jus 32
west
fixed price
Amuse bouche
Pumpkin
Spiced pumpkin soup with cinnamon marshmallow
Salmon
Parfait of smoked salmon, cauliflower mayonnaise and pickle, keta salmon caviar
Salad
Salad of bc endive and baby gem, grilled leek vinaigrette, housemade corned beef
Gnocchi
Sauteed potato gnocchi, grilled abalone mushrooms, sweet peppers, parsley Shaved pecorino and black olive oil
Arctic char
Fillet of arctic char, buttered honey mussels, grilled fennel Young spinach sauce
Pork
Sake kasu braised berkshire pork cheeks, crab apple puree, broccolini Sauteed spaetzle with agassiz hazelnuts and braising juices
Pomegranate
Marshmallow pomegranate salad with passion fruit parfait Five spice marinated autumn and tropical friut
Chocolate
Chocolate olive oil cake with chocolate chiffon mousse Maple sesame, banana creme caramel and passion fruit sauce
Pineapple
Pineapple jasmine tea white chocolate tart with almond cookie Warm pumpkin sauce and tea lime sorbet Petits fours
55 per person excluding tax and gratuity
west
tasting menus seafood tasting menu $98.00 vegetarian tasting menu $89.00 west tasting menu $95.00
west
seafood
TASTING MENU 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″ Dashi style broth, pine mushrooms Potato puree Selection of cheese
Creme brulee Frozen creme brulee with honey sponge cake Port roasted grapefruit Petits fours Wine pairings available
$98 exclusive of taxes and gratuity
west
vegetarian
TASTING MENU Amuse bouche
Soup Spiced pumpkin soup with cinnamon marshmallow
Ravioli Homemade and tomato ravioli, spinach sauce, eggplant caviar
Risotto Biodynamic aged risotto with pemberton sunchokes
Gnoc chi Sauteed potato gnocchi, grilled abalone mushrooms, sweet peppers, parsley Shaved pecorino and black olive oil Selection of cheese
Chocolate Chocolate marquis with hibiscus tea soaked sour cream cake Coconut chocolate chip ice cream Petits fours Wine pairings available
$89 exclusive of taxes and gratuity
west
house tasting
TASTING MENU Amuse bouche Tian of dungeness crab and saffron couscous Smoked tomato gazpacho
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
Chocolate Chocolate marquis with hibiscus tea soaked sour cream cake Coconut chocolate chip ice cream Petits fours Wine pairings available
$95 exclusive of taxes and gratuity
west
dessert
Frozen creme brulee with honey sponge cake and port roasted grapefruit 12.5 Pineapple jasmine tea white chocolate tart with almond cookie Warm pumpkin sauce and tea lime sorbet 13.5
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 14.5 Marshmallow pomegranate salad with passion fruit parfait Five spice marinated autumn and tropical fruit 13 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 13.5 Apple raisin oatmeal galette with pecan caramel ice cream 13
west
cheese
A s election of canadian and imported cheeses David wood’s “juliette” camembert, bc Goat’s milk, semi-soft Farmhouse brie, agassiz bc Cow’s milk, soft ripened Mapledale cheddar, ontario Cow’s milk, 5 year aged, slightly nutty flavor La sauvagine, quebec Cow’s milk, soft brie-like Manchego, spain Aged sheep cheese, firm Le coutances, france Cow’s milk, surface ripened, creamy and soft Fleur d’aunis, france Cow’s milk, rich creamy texture, washed rind, sweetly nutty Sassenage, france Cow’s milk, firm, mild, blue veined, earthy, nutty Sainte-maure caprifeuille, france Goat cheese, semi firm with rind Bleu d’auvergne, france Cow’s milk, firm creamy texture, blue veined Cantal de lagouille, auvergne france Unpasteurized cow’s milk, firm Served with warm walnut raisin bread And seasonal compote
S e r ved with okanagan walnut and raisin bread $6.50 per selection