The Captain’s Bar & Lounge is open from 3:00 pm, Monday through Friday.
Carvery Lunch is offered from 11:30 am to 2:00 pm, Thursday & Friday.
The Happy Hour menu is available from 3:00 pm to 5:30 pm and dinner is served beginning at 5:30 pm.

SNACKS

Spiced Nuts (v)
almonds, cashews, pecans
5

Smoked Castelvetrano Olives (v)
7

Burger
green chilli’s, pepper jack, grilled onions
(vegan option available)
18

Chicken Wings
dry spice, salt & pepper or hot, parmesan dip
14

Trio of Dips
eggplant, tomato, garlic, paratha (v)
14

Lamb Kofta Kebab
eggplant, aleppo pepper, lemon
14

Lemon Pepper Calamari
tzatziki
15

Truffle & Parmesan Fries
6

CAVIAR SERVICE

Northern Divine (30g)
egg, crème fraîche, chives, shallot, blini
155

STARTERS

Shallot Brioche
5

Stewed Gulf Prawns
capers, black olives, crushed tomatoes, fennel
21

Spring Garlic Soup (v)
chickpea croutons, sumac, barberry
13

Wild Mushroom Tart (v)
pine nuts, tarragon, smoked onion
24

Fennel & Arugula Salad (v)
yuzu, avocado, pistachio, blood orange
15

Chicken & Goose Liver Parfait
pickled apple, brioche
14

Kohlrabi Salad (v)
asian pear, hazelnuts, mint, lemonade vinaigrette
14

BC Albacore Ceviche
 cucumber aguachile, hominy
21

CLUB CLASSICS

Tomato Soup
chives
9

Caesar Salad
romaine, parmesan, garlic streusel
14

Bay Shrimp Cocktail
iceberg lettuce, brandied cocktail sauce
15

Beef Tartare
shallot, gherkin, quail egg, baguette
21

Lobster Newberg
tagliatelle pasta, lobster bisque, tarragon
49

SunGold Lamb Rack
apple chutney, fondant potato, mustard sauce
58

Apple Pie (v)
caramelized apple, cinnamon crust
9
add cheddar cheese (melted or fresh) 1.5
add à la mode vanilla ice cream 3.5

MAINS

Roasted Chicken Breast
brown butter sweet potato, thyme jus, truffle-brioche stuffing
32

Kelp Crusted Halibut
horseradish cream, potato, fava beans, smoked bacon, saba
49

Grilled Beet Steak (v)
cashew yoghurt, farro verde, pickled beets
25

Blue Dot Beef Striploin
“fried rice”, charred broccolini, sweet & sour cipollini onions
48

Pacific Salmon
jerk spice, english peas, carrot escabeche, clam fritter
38

FOR THE TABLE

Bone-In Ribeye (50 oz)
red wine jus, marrow butter
195

Baked Gnocchi Alla Romana
green garlic pesto, parmesan
32

SIDES

Pole Beans
piquillos, fried garlic, chilli, lemon
12

Roasted Mushrooms
roasted garlic, thyme
14

Black Truffle Mac & Cheese
herb breadcrumbs
14

Glazed Baby Carrots
green garlic salsa
12

DESSERTS

Apple Pie (v)
caramelized apple, cinnamon crust
9
add cheddar cheese 1.5
à la mode vanilla ice cream  3.5

Chef’s Selection of Artisan Cheese
fruit compote, crisps
21 3 cheeses

Warm Butternut Squash Bread Pudding
burnt white chocolate ice cream, cinnamon crumble, pear caramel
13

Frozen Hot Chocolate
chocolate gateau, chocolate ice cream, roasted strawberry, feuilletine
14

Ice Panna Cotta (v)
mint lemon panna cotta (soy), orange, ice wine foam, tuile
12

Warm Chocolate Chip Cookie
1 large
6

Ice Cream
vanilla, chocolate or chef’s daily creations
9

Sorbet (v)
chef’s daily creations
9

v – vegan

Please inform your server of any food allergies or dietary restrictions prior to ordering.