The Rooftop Garden is open from 11:30 am, Monday through Friday, weather permitting.
Snack menu available from 3:00 pm, dinner menu available from 5:00 pm, Wednesday through Friday.

SNACKS

Spiced Nuts
peanuts, cashews, pecans
5

Smoked Castelvetrano Olives
7

Burger
sour cherry bacon relish, foie aioli, gruyère
18

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

Celeriac & White Bean Hummus
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
6

CAVIAR SERVICE

northern divine (30g), traditional accompaniments
155

STARTERS

Bread Service (vg)
cheese scroll, dill bun, corn beer bread
8

Chicken Liver & Foie Gras Parfait
watermelon pickles
14

Glorious Organics Greens (v)
lemonade vinaigrette, rooftop radishes, pickled strawberries
14

Tomato & Jalapeño Gazpacho (v)
marcona almonds, seaweed caviar, smoked olive oil
15

Compressed Watermelon (vg)
whipped ricotta, pistachios, baby greens, red wine
15

Burrata (vg)
grilled grapes, basil croutons, black pepper
18

Grilled Octopus & Romano Beans
chorizo, peppers, cilantro
19

CLUB CLASSICS

Tomato Soup
parmesan cream, chive oil
12

Caesar Salad
romaine, parmesan, anchovy
13

Flattened Chicken Breast
baby greens, lemon vinaigrette, baby radish, fennel
22

Baby Shrimp Cocktail
romaine, lemon, brandied cocktail sauce
15

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

Dungeness Crab Risotto
confit lemon, peas
35

Steak Oscar
dungeness crab, hollandaise, asparagus
58

MAINS

Gnocchi (vg)
chanterelle mushrooms, smoked onion, english peas
25

Steelhead Trout
stewed peppers, marinated cucumbers, yogurt
32

Smoked Duck Breast
poached rhubarb, grilled leek, goose liver fritter
35

Snake River Kurobuta Pork
henry moore grits, braised greens, pickled beans
35

Blackened Lingcod
creole ratatouille, black olive, green garlic
28

Kohlrabi Involtini (v)
arrabiata, mushroom and roasted pepper stuffing
25

FOR THE TABLE

Spatchcock Fraser Valley Chicken
cockscomb jus, truffle butter
90

P.E.I. Bone-In Ribeye (50 oz)
175

SIDES

Hot & Sour Mushrooms (v)
pine nuts, korean chilli powder
12

Black Truffle Macaroni & Cheese
12

Shishito Peppers (vg)
parmesan, chilli pepper vinaigrette, lemon
10

DESSERT

VC Signature Apple Pie (v, nf)
caramelized apple filling, crispy cinnamon pie crust
9
add cheddar cheese 1.50
à la mode vanilla ice cream  3.50

Strawberry Cheesecake (nf)
graham crumb, champagne gel, mint crouton, watermelon consommé
14

Summer Citrus Tart (v)
orange pastry cream, lemon compote, lime curd, pistachio crust
14

White Chocolate Rosemary Whip (nf)
lemon breton, plum gel, plum sorbet
15

Selection of Bonbons
please ask your server for the seasonal selection
13 8 bonbons

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

Sorbet (v)
Chef’s daily creations
9

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

v – vegan, nf – nut-free, 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.