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Dinner

APPETIZERS

 

PEMBERTON BEET SALAD

blood orange, candied walnut, fennel vinaigrette


16.

HEIRLOOM SQUASH SALAD

baby kale, pumpkin seeds, brown butter vinaigrette


18.

add duck confit


9.

FREE RANGE VENISON TARTARE

pickled sunchokes, quail egg, gaufrettes
4oz.


26.

8oz. as a main


40.

SEARED QUEBEC FOIE GRAS

sour cherry jus, brioche
4oz.


28.

VANCOUVER CLUB SIGNATURES

 

TOMATO SOUP

tomato tartar, basil oil


7.

TABLE SIDE CAESAR SALAD

baby artisanal romaine, white anchovies, shaved grana padano


12.

add jumbo prawn


5. each

CHOPPED CHICKEN SALAD

chicken on the plancha, bacon, tomato, avocado, blue cheese dressing


17.

SEAFOOD COCKTAIL

classic preparation

shrimp


18.

crab


20.

prawn


25.

MAIN COURSE

 

POTATO GNOCCHI

chestnuts, pancetta, sage, pecorino


23.

DUCK BREAST

fondant potato, red cabbage, quince, foie gras


29.

PROSCIUTTO WRAPPED SALMON

mussels, asparagus velouté, crème fraîche, winter radish, frisée


30.

LING COD

Kalamata, puttanesca, polenta cake


32.

DIVER SCALLOPS

house-made tagliatelle, chanterelle, gem tomato, chili


34.

BONE-IN TENDERLOIN

braised shallot, tartiflette, bordelaise


39.

add foie gras


18.

PIZZA

 

Neapolitan style, hand-stretched dough

MARGHERITA

pomodoro, fiore di latte, basil


19.

FUNGHI

fontina, oyster mushroom, pine nuts


21.

LOMO

arugula, Sicilian olives, pecorino


22.