À la Carte Menus
Captain’s Bar & Lounge
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.