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Led with expert passion by executive chef Sean Cousins, The Vancouver Club emphasizes regional cuisine that interprets tradition through modern techniques. Ingredients are sourced from incomparable local suppliers: Fraser Valley duck breast, Haida Gwaii halibut and Okanagan goat cheese mingle with bio-dynamic hen eggs and Salt Spring Island lamb. Vibrant fruits and vegetables arrive on the back of a flatbed pickup truck, delivered by a Lillooet farmer with fresh dirt under his fingernails.