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

 

CHICORY & BEET SALAD

orange, grapefruit, yogurt, sunflower seeds


17.

SEARED DIVER SCALLOP & APPLE "CRUMBLE"

compressed apple, pickled mustard seed, chervil


23.

QUEBEC FOIE GRAS TORCHON

rhubarb, ginger, brioche


24.

LOBSTER SALAD

avocado, jicama, mint, lime


26.

PIZZA

 

Neapolitan style, hand-stretched dough

PROSCIUTTO

pear, pomodoro, rocket, chili oil


19.

GRILLED ASPARAGUS & KALE

truffled soffrito, goat cheese


20..

add carved chicken breast


7.

QUEBEC ALL DRESSED

pepperoni, salami, onions, mushrooms, piquillo peppers


20.

MAIN COURSE

 

HOUSE RICOTTA & PARMESAN AGNOLOTTI

charred onion & tomato ragout, ricotta salata


23.

add braised beef shin


9.

CHICKEN BREAST

Parisian potatoes, spring vegetable fricassée, riesling jus


26.

PAN ROASTED HALIBUT

quinoa, zucchini, capsicum, Niçoise olives


40.

BRAISED HAIDA GWAII SABLEFISH

Fanny Bay oyster, cucumbers, Shanghai bok choy, wasabi beurre blanc


40.

BETWEEN BREAD

 

Choice of Greens or House Cut Fries

DAILY SANDWICH

Chef’s selection


15.

ROASTED CHICKEN PANINI

kale pesto, sfoglia di mozzarella, green olive tapenade


16.

TEXAS STYLE BRISKET

tomato & jalapeño relish, cornbread, open face


16.

ANGUS BEEF BURGER

piccalilli relish, sharp cheddar, sesame bun


18.

GREENS

 

FIVE GREENS

arugula, dried cranberries, hazelnut & apple cider vinaigrette


16.

SEARED LINGCOD

watercress, pea shoot, carrot, radish, sesame vinaigrette


24.

ALBACORE TUNA NIÇOISE

haricot vert, new potato, hens egg, cabernet vinaigrette


24.

SOCKEY SALMON

baby kale, fennel, heirloom tomato, chardonnay vinaigrette


26.