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Small Plates

Sautéed Mushrooms on toasted brioche, 3 year-old white cheddar, balsamic syrup  $11

Beef Tenderloin Carpaccio with caperberries, truffle aioli, shaved parmesan and crostini  $12

Riesling-poached Pear, toasted filberts, gorgonzola, organic baby greens  $10

Cru "Bruschetta"; creamy edamame on grilled focaccia with oven-dried tomatoes and warm pecorino  $9

Moroccan-spiced Lamb Chop, sauté of farro, zucchini, eggplant and kalamata olives, garlic yogurt  $17

“Cellar Door” Caesar, grilled with garlic butter croutons and shredded asiago  $12

Twice-baked Goat Cheese Soufflé, with pickled golden beets and baby greens $9

Miso marinated BC Sablefish, creamed cauliflower and sautéed kale  $14

Pan-seared Qualicum Bay Scallops, red beet barley, horseradish cream, charred mandarin orange  $16

Caramelized Onion Tart, with niςoise olives in phyllo crust, micro greens, sour cream drizzle  $9

Crispy Duck Confit, bacon vinaigrette, spätzle goat cheese hash  $16

Cavatelli Bolognese; small rolled pasta in rich red wine meat sauce  $13

Syrah-braised Beef Short Rib with macaroni and cheese  $18

Mushroom Carnaroli Risotto with parmesan and arugula  $13

"Bacon & Eggs on Toast" crispy pork belly, soft poached free-range egg on toasted brioche with maple dijon  $13

Side Greens; organic leaves, light mustard vinaigrette  $7

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LUNCH Monday to Friday 11:30am - 2:00pm.