Menus

Lunch

APPETIZERS

 

GREEN SALAD

fresh shaved vegetables, seasonal stone fruit, house-made vinaigrette

small


7.

large


10.

add jumbo prawn


5. each

add Dungeness crab


6. per 2 oz

add carved chicken breast


7.

PEMBERTON BEET SALAD

pickled beets, goat cheese mousse, pumpkin seeds,
arugula, beet vinaigrette


16.

DUNGENESS CRAB CAKE

organic greens, house-made pickles, bonito aioli


18.

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

 

ORGANIC SQUASH RISOTTO

sage roasted squash, parmesan crisp, pumpkin seed oil


16.

add seared scallop


5. each

add Dungeness crab


6. per 2 oz

CARROT BOLOGNESE

rutabaga ‘tagliatelle’, vegan parmesan, olive oil


18.

ARCTIC CHAR

warm potato salad, kohlrabi, apple purée, citrus beurre blanc


24.

FRASER VALLEY CONFIT DUCK LEG

potato gnocchi, seasonal root vegetables, duck brodo


25.

STEAK FRITES

flat iron steak, lobster butter, arugula salad, truffle fries


26.

PIZZA

 

Neapolitan style, hand-stretched dough

PRIMAVERA

red pepper, artichoke, Sicilian olives


18.

TARTUFO E FUNGHI

truffled béchamel, foraged mushrooms, roast garlic


22.

CAPRICCIOSA

spicy capocollo, red onion, pepperoncini


23.

BETWEEN BREAD

 

Choice of Greens or House Cut Fries

DAILY SANDWICH

Chef’s selection


15.

ALBACORE TUNA

red pepper purée, tomato, lettuce, olive tapenade, focaccia


18.

ROAST BEEF DIP

garlic butter, parmesan aioli, baguette, au jus


18.

ANGUS BEEF BURGER

gentlemen’s relish, cheddar, bacon, sesame bun


18.

CRAB & GRILLED CHEDDAR

guajillo aioli, pickle, sourdough bread


20.