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

SNACKS

Spiced Nuts (vg, n)
peanuts, cashews, pecans
5

Smoked Castelvetrano Olives (v)
5

Burger
sour cherry bacon relish, foie aioli, gruyère
(vegan option available)
18

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

Celeriac & White Bean Hummus (v)
peddy’s falafel, sumac, smoked olive oil
15

Dry Rib Ends
salt & pepper, lemon, crystal hot sauce
16

Lemon Pepper Calamari
tzatziki
15

Truffle & Parmesan Fries (vg)
6

CAVIAR SERVICE

northern divine (30g), egg, crème fraîche, chives, shallot, blini
155

STARTERS

Épi Bread (n)
pumpkin seeds, craisin, raisin, multigrain
5

French Onion Soup
foie gras broth, emmental grilled cheese
17

Agedashi Tofu (v)
tomato dashi, ponzu, daikon, scallion
18

Baby Greens (v)
red wine vinaigrette, vegetable crudité, pickled apple
13

Cauliflower & Hazelnut Salad (v, n)
caper-raisin emulsion, crisp kale, truffle
15

Tuna Crudo
pineapple, mirch chilis, puffed rice
24

Chicken & Goose Liver Parfait
pickled apple, brioche
14

Veal Cheeks on Toast
 saskatoon berries, shallots, brioche
22

CLUB CLASSICS

Tomato Soup (vg)
parmesan cream, chive
12

Caesar Salad
romaine, parmesan, anchovy
13

Bay Shrimp Cocktail
iceberg lettuce, brandied cocktail sauce
15

Beef Tartare
shallot, gherkin, brandy, quail egg, baguette
21

Steak Oscar
dungeness crab, hollandaise, asparagus
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

SEA

Dungeness Crab Risotto
preserved lemon, english peas
35

Arctic Char
dashi butter, black rice, salt-baked beets
34

Sea Bass
potato & leek fondue, spinach, syrah sauce
45

LAND

Miso Eggplant (v)
sticky rice, gai lan, aged soy
27

Hay-Smoked Chicken Breast
salsa verde, gruyere gnocchi, lavender jus
32

Duck Breast “Fesenjoon” (n)
caraway carrots, leg croquette, pomegranate & walnut sauce
35

Tamarind-Glazed Pork Belly (n)
dungeness crab “cannoli”, apple, pistachios
36

“Wonton Soup” (v)
mushroom dumpling, porcini broth, daikon, bok choy, pickled mushrooms
32

FOR THE TABLE

Bone-In Ribeye (50 oz)
red wine jus, marrow butter
175

Baked Gnocchi Alla Romana (vg)
black truffles, parmesan reggiano
85

SIDES

Gai Lan & Crispy Garlic (v)
12

Truffle Mac & Cheese (vg)
14

Hot & Sour Mushrooms (v)
12

Chermoula Carrots & Smoked Yogurt (vg)
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

Alunga 41% Mousse (gf)
decadent cake, ganache, sauce anglaise, chocolate crumble, cranberry
14

Carrot Cake
brown butter cream cheese, candied carrots, ginger coulis, walnuts, crème fraîche ice cream
12

Coconut Cake (v)
orange coconut pastry cream, toasted coconut, coconut whip
13

Mignardise
2 bonbons, 2 pâte de fruits, 2 madeleines
9

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

Sorbet (v)
chef’s daily creations
9

v – vegan, vg – vegetarian, gf – gluten-free, n – contains nuts

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

Mealshare provides a meal to youth in need with the purchase of this menu item.