Menus

Lunch

APPETIZERS

 

MUSHROOMS ON TOAST

foraged mushrooms, brioche, demi-glacé, rooftop herbs


14.

PEMBERTON CARROT SALAD

endive, soubise, caraway crackers


16.

STEELHEAT TROUT TARTARE

yuzu, sake, beet chips, pickled daikon


18.

SEARED SCALLOPS

maitake mushrooms, fennel, sea asparagus, white bean purée


22.

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

 

PRIMAVERA

strozzapreti pasta, spring peas, baby carrots, cherry tomato, garden herbs


18.

THAI GREEN CURRY

Gallo mussels, papaya, cilantro, house-made roti


18.

CHICKEN BALLOTINE

foraged mushrooms, spring pea cappelletti, Calvados jus


22.

LAKE LOUISE STEELHEAD TROUT

spring vegetable consommé, ‘caviar’ tomato, Manila clams


24.

DRY AGED STRIPLOIN

potato pavé, ratatouille, marrow jus


26.

PIZZA

 

Neapolitan style, hand-stretched dough

MARGHERITA

pomodoro, fiore di latte, basil


16.

CROQUE MADAME

Tuscan ham, bechamel, gruyère, gremolata


19.

LUPO

green garlic, pesto, mozzarella, prosciutto


19.

BETWEEN BREAD

 

Choice of Greens or House Cut Fries

DAILY SANDWICH

Chef’s selection


15.

BEEF DIP

marrow butter, crispy shallots, arugula


17.

SALMON GRAVLAX

dark rye, dill crème fraîche, radish, salmon roe


18.

LOBSTER ROLL

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


18.

ANGUS BEEF BURGER

Irish cheddar, stout aioli, mustard pickles


18.