Led by a Love of Oak & Smoke Chef's Table Dinner

Led by a Love of Oak & Smoke is a fall dining experience inspired by the forests, farms and coastline of the Pacific Northwest. Explore a multi-course menu showcasing seasonal ingredients through fire, smoke, char and oak-aging, complemented by optional wine pairings and barrel-aged cocktails. A celebration of harvest season at its most indulgent.

The evening begins with a selection of welcome canapés before unfolding through a series of shared plates designed to encourage discovery and conversation. Highlights include smoked duck breast with foie gras mousse and Ambrosia apples, charcoal-grilled matsutake mushrooms, smoked sablefish with maple glaze, and smoked beef tendon with house-fermented vegetables. The experience concludes with a decadent Kabocha Basque cheesecake paired with honey-cinnamon gelato.

CHEF'S TABLE
Thursday, October 1, 2026
6:00 PM
$129 per guest
Optional Beverage Pairing: $69 per guest 

Reservations are required. Tax and gratuities not included.

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Welcome Canapes
SCOTCH QUAIL EGGS | harissa aioli
SMOKED CRISPY OYSTERS | celeriac remoulade 

Shared Family Style
BC FOREST MUSHROOM BISQUE | winter truffle, pancetta, parsnip chips, thyme cream, chives
SMOKED DUCK BREAST | foie gras mousse, toasted pecans, ambrosia apples, honey- balsamic vinaigrette, garden greens
CHARCOAL GRILLED MATSUTAKE MUSHROOMS | roasted lemon puree, celery, goat cheese, pine nuts
SMOKED BEEF TEDON | house fermented vegetables
CRAB DIP | chives, old bay aioli, paprika chips
SMOKED SABLEFISH | maple glaze, grilled shishito, marinated eggplant, crispy rice, cilantro sauce

Dessert
KABOCHA BASQUE CHEESECAKE | honey – cinnamon gelato, hazelnut-coffee crumble

At ARC, everything you can see — from the ocean to the mountains, our rooftop garden to our bees — finds its way onto your plate.
Each ingredient is a story that can be traced back to farmers, fish harvesters, and artisans with a deep connection to the land and sea — and a love of sharing its flavours, textures and secrets. Our team carefully crafts each dish, drawing out expressive flavours, from salty ocean air to the brightness of evergreen forests.
Because here, the coast isn’t a buzzword or place on a map. It’s a feeling. One that reveals a side to the coast you might have never seen before.