Menus

Lunch

VANCOUVER CLUB SIGNATURES

 

TOMATO SOUP

tomato tartar, basil oil


7.

CAESAR SALAD

baby artisanal romaine, white anchovies, shaved grana padano


12.

add jumbo prawn


5. each

add carved chicken breast


7.

CHOPPED CHICKEN SALAD

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


17.

SEAFOOD COCKTAIL

classic preparation

shrimp


18.

crab


20.

prawn


25.

APPETIZERS

 

HEIRLOOM TOMATOES

coconut ricotta, Thai aromatics, crostini


17.

OCTOPUS CARPACCIO

gremolata, summer truffles


18.

FOIE GRAS & RILLETTES

summer berries, brioche


22.

NOVA SCOTIA LOBSTER

gazpacho, tomato tempura


24.

PIZZA

 

Neapolitan style, hand-stretched dough

GREEK

Kalamata olives, red pepper, red onion, feta


19.

add carved chicken breast


7.

HAWAIIAN

slow roasted ham, pineapple, grilled jalapeño


20.

QUEBEC

pepperoni, salami, onions, mushrooms, piquillo peppers


20.

MAIN COURSE

 

CHANTERELLE & MASCARPONE AGNOLOTTI

summer succotash, parsley purée


23.

add carved chicken breast


7.

CHICKEN

spinach, roasted garlic, summer squash, Parisian potato


24.

PAN ROASTED HALIBUT

scallop, spiced eggplant, watermelon, aged balsamic


38.

HAIDA GWAII SABLEFISH

tomato dashi, green olive, Shanghai bok choy


38.

BETWEEN BREAD

 

Choice of Greens or House Cut Fries

DAILY SANDWICH

Chef’s selection


15.

ROASTED CHICKEN PANINI

kale pesto, sfoglia di mozzarella, green olive tapenade


16.

TEXAS STYLE BRISKET

tomato & jalapeño relish, cornbread, open face


16.

ANGUS BEEF BURGER

piccalilli relish, sharp cheddar, sesame bun


18.

GREENS

 

FIVE GREENS

arugula, dried cranberries, hazelnut & apple cider vinaigrette


16.

SEARED LINGCOD

watercress, pea shoot, carrot, radish, sesame vinaigrette


24.

ALBACORE TUNA NIÇOISE

haricot vert, new potato, hens egg, cabernet vinaigrette


24.

SOCKEY SALMON

baby kale, fennel, heirloom tomato, chardonnay vinaigrette


26.