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

 

PEMBERTON BEET SALAD

candied walnut, chèvre, sherry gastrique


16.

HEIRLOOM TOMATO SALAD

burrata, coriander


18.

SEARED QUEBEC FOIE GRAS

Okanagan peache compote, brioche


22.

FREE RANGE VENISON TARTARE

quail egg, gaufrettes
4oz.


26.

8oz. as a main


40.

PIZZA

 

Neapolitan style, hand-stretched dough

MARGHERITA

heirloom tomato, burrata, basil


19.

BIANCA

baby kale, potato, rosemary, black garlic aioli


21.

FENNEL SAUSAGE

foraged mushroom, truffle


22.

MAIN COURSE

 

BOUILLABAISSE

Gallo mussels, Manila clams, salmon cake, rouille


18.

DUCK CONFIT LEG

lardons, frisée


22.

NY STEAK PONT NEUF

tarragon butter, watercress


26.

PROSCIUTTO WRAPPED SALMON

asparagus velouté, crème fraîche


30.

BETWEEN BREAD

 

Choice of Greens or House Cut Fries

DAILY SANDWICH

Chef’s selection


15.

BEEF DIP

marrow butter, crispy shallots, arugula


17.

TUNA NIÇOISE PANINI

olive ciabatta


18.

LOBSTER BANH MI

pickled vegetables


18.

ANGUS BEEF BURGER

sharp cheddar, banana pepper relish, sesame bun


18.