Menus

Lunch

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.

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

 

MOULES FRITES

Gallo mussels, fennel, tomato, Pernod


18.

'COQ AU VIN'

lardons, celeriac, crimini, lentils du Puy


22.

NY STEAK PONT NEUF

tarragon butter, radicchio, endive


26.

PROSCIUTTO WRAPPED SALMON

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


30.

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.

BETWEEN BREAD

 

Choice of Greens or House Cut Fries

DAILY SANDWICH

Chef’s selection


15.

BEEF DIP

marrow butter, crispy shallots, arugula


17.

DUNGENESS CRAB GRILLED CHEESE

provolone, sourdough


18.

LOBSTER BANH MI

pickled vegetables


18.

ANGUS BEEF BURGER

Irish cheddar, stout aioli, mustard pickles


18.