Province to Plate

Our Province to Plate menu was created to showcase the very best that British Columbia has to offer. Changing regularly and always featuring the best, freshest seasonal produce possible, this menu is hyper-local with a sustainable focus.

In these dishes you’ll find mushrooms from Ponderosa in Maple Ridge, ling cod from the coast of Vancouver Island, and gelato from Motoretta in downtown Vancouver.

3 COURSE DINNER $65 PER PERSON
WINE PAIRING $45 PER PERSON

HUMBOLDT SQUID
Piperade, dill aioli, crispy potato & fennel salad, Castelvetrano olives, pimento pepper
Wine: Stellar’s Jay Brut, Okanagan Valley, BC 

DUCK RAGU
Tagliatelle, pecorino, pickled mushroom, fried sage
Wine: Little Engine ‘Union’, Okanagan Valley, BC 

TRIPLE CHOCOLATE CAKE
Local stout, malted milk chocolate gelato, white chocolate mousse
Wine: Burrowing Owl ‘Corruja’, Okanagan Valley, BC

2 COURSE LUNCH $52 PER PERSON
WINE PAIRING $35 PER PERSON

HUMBOLDT SQUID
Piperade, dill aioli, crispy potato & fennel salad, Castelvetrano olives, pimento pepper
Wine: Stellar’s Jay Brut, Okanagan Valley, BC 

DUCK RAGU
Tagliatelle, pecorino, pickled mushroom, fried sage
 Wine: Little Engine ‘Union’, Okanagan Valley, BC

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(N) - CONTAINS NUTS (V) - VEGETARIAN (GF) - GLUTEN FREE (P) - CONTAINS PORK
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
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