WEST

First

19 Crab

Tian of dungeness crab and saffron couscous, smoked tomato gazpacho.

As seen in West, the Cookbook pg 77.

19.5 Chowder

West seafood chowder with aioli and croute.

17 Tuna

Ahi tuna carpaccio, bartlet pears, pumpkin seed mayonnaise,

ginger scented eggplant caviar.

24 Foie gras

Terrine of foie gras, david woods goats cheese and apple with quince jelly.

As seen in West, the Cookbook pg 70.

16.5 Octopus

Yuzu marinated vancouver island octopus, quinoa and black tobiko salad,

sweet red pepper.

18 Quail

Thiessen farm quail tortellini with celeriac puree, quail breast,

celeriac remoulade. White grape and hazelnut vinaigrette.

21.5 Scallop

Seared qualicum bay scallops, lentils with uni butter, pineau de charentes syrup.

19.5 Risotto

Biodynamic aged risotto with pemberton sunchokes and red wine braised oxtail.

Additional black perigord truffle 4.5 per gram, white alba truffle 16.5 per gram.

As seen in West, the Cookbook pg 189.

14.5 Greens

Glorious organic seasonal salad greens.

Main

35 Sablefish

Smoked sablefish "en papillotte", potato puree, dashi style broth, pine mushrooms.

37 Sturgeon

Roasted white sturgeon, white onion puree, confit portobello mushrooms and celery.

New season kale, braised lamb, light jus .

34 Ling Cod

Fillet of bc ling cod, clam and brandade fritters, crisp duck bacon, Creamed parsley

and bourguignonne jus.

42 Squab + Lobster

Breast of thiessen farm squab, crisp confit leg, poached nova scotia lobster,

Candied pemberton carrots, kabocha squash and rosemary beignets.

As seen in west, the cookbook pgs 138.

37 Venison

Roasted sydney island venison, slow cooked shoulder with bitter chocolate.

Brussel sprout leaves, chestnuts and gnocchi, date and brown butter puree.

39.5 Tenderloin

Tenderloin of organic canadian prime beef.

or

44.5 Strip Loin

40 day aaa dry aged pemberton strip loin. Sherry braised shallots, grilled bone

marrow, oxtail stuffed potato fondant, watercress.

29 Veal

Breast of grain fed fraser valley veal slow cooked in st-ambroise apricot wheat ale,

preserved apricot puree. Crisp sweetbreads, confit savoy cabbage with trompettes

and walnuts, braising juices.

32 Chicken

Breast of free range organic chicken, housemade perigord truffle boudin blanc,

swiss chard. Roasted apple and salsify, apple jus.

Sea

Amuse Bouche

Octopus

Yuzu marinated vancouver island octopus Quinoa and black tobiko salad,

sweet red pepper

Tuna

Ahi tuna carpaccio, bartlet pears, pumpkin seed mayonnaise,

ginger scented eggplant caviar

Scallop

Seared qualicum bay scallops Lentils with uni butter, pineau de charentes syrup

Sablefish

Smoked sablefish "en papillotte" in Dashi style broth, pine mushrooms, Potato puree

Selection of Cheese

Petits Fours

Creme Brulee

Frozen creme brulee with honey sponge cake

Port roasted grapefruit

Wine Pairings Available

West

Amuse Bouche

Foie Gras

Terrine of foie gras, david woods goats cheese

Apple and quince jelly

Risotto

Biodynamic aged risotto with pemberton sunchokes

Flaked oxtail

Additional black perigord truffle 3.5 per gram

Additional white alba truffle 14.5 per gram

Chicken

Breast of free range organic chicken

Black perigord truffle boudin blanc

Roasted apple and salsify

Selection of Cheese

Petits Fours

Chocolate

Chocolate marquis with hibiscus tea soaked sour cream cake

Coconut chocolate chip ice cream

Wine Pairings Available

$95 exclusive of taxes and gratuity

Dessert

12.5 Frozen Creme Brulee

With honey sponge cake and port roasted grapefruit.

13.5 Pineapple Jasmine Tea White Chocolate Tart

With almond cookie. Warm pumpkin sauce and tea lime sorbet.

14.5 Chocolate Tasting

Chocolate marquis with hibiscus tea soaked sour cream cake.

Chocolate coconut semi freddo with profiterole.

Chocolate genoise with hibiscus ganache.

Coconut chocolate chip ice cream.

13 Marshmallow Pomegranate Salad

With passion fruit parfait. Five spice marinated autumn and tropical fruit.

13.5 Mascarpone Espresso Cake

On a date brownie.

Cinnamon milk chocolate mousse and coffee ganache ice cream.

13.5 Chocolate Olive Oil Cake

With chocolate chiffon mousse

Maple sesame, banana creme caramel and passion fruit sauce

13.5 Raspberry Poached Pear

With firewood honey marinated raspberries. Buttermilk biscuits and melted brie.

13 Apple Raisin Oatmeal Galette

With pecan caramel ice cream.