Menus

Lunch

APPETIZERS

 

TOMATO SALAD

gazpacho, compressed melon, shiso, silken tofu


14.

FENNEL BARIGOULE

farro, summer vegetables, herb oil


15.

SOCKEYE SALMON

lightly torched & tartare, ponzu, jalapeno, cilantro, rice crisp, bonito aioli


16.

DUNGENESS CRAB CAKE

celebration greens, Asian pear, pickled radish


20.

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.

MAIN COURSE

 

CARROT BOLOGNESE

rutabaga ‘tagliatelle’, vegetable jus, vegan cheese


18.

SUMMER SQUASH AGNOLOTTI

squash & mascarpone filling, pumpkin seeds, brown butter


20.

ROASTED SCALLOPS

lovage purée, crispy polenta, corn succotash, summer squash


24.

SEARED SALMON

fennel marmalade, herb emulsion, triple fried potato, dill


24.

30-DAY AGED AAA STRIPLOIN

pomme dauphine, king oyster, gem tomato, chimichurri


26.

PIZZA

 

Neapolitan style, hand-stretched dough

NAPOLETANA

white anchovy, artichoke hearts, red onion, provolone


19.

FUNGHI

foraged mushrooms, pesto, arugula, fiore di latte


20.

SALSICCIA

Cumberland sausage, fennel, ricotta


20.

BETWEEN BREAD

 

Choice of Greens or House Cut Fries

DAILY SANDWICH

Chef’s selection


15.

AHI TUNA BURGER

wasabi aioli, pea shoots, nori, pickled radish


18.

LOBSTER ROLL

red onion, butter lettuce, bacon aioli, old bay chips


18.

BEEF DIP

compound butter, arugula, baguette, au jus


17.

ANGUS BEEF BURGER

Irish cheddar, stout aioli, mustard pickles


18.