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.

January Menu

2-COURSE LUNCH MENU - $52 per person
Wine Pairing - $35 per person

MUSHROOM TART
Parmesan cream, gremolata, pickled shallots, dill (V)
paired with: Quails Gate Chenin Blanc, Okanagan Valley, BC 3oz

LING COD
Hazelnut crust, black kale, fingerling potato, salmon roe, vermouth cream (GF)
paired with: Poplar Grove Pinot Gris, Okanagan Valley, BC 5oz

- OR -

TURKEY
Smoked breast, turkey croquette, savoury bread pudding, parsnip puree, brussel leaves, pickled mushrooms
paired with: Quails Gate Dijon Clone Pinot Noir, Okanagan Valley, BC 5oz

3-COURSE DINNER MENU - $65 per person
Wine Pairing - $45 per person

MUSHROOM TART
Parmesan cream, gremolata, pickled shallots, dill (V)
paired with: Quails Gate Chenin Blanc, Okanagan Valley, BC 3oz

LING COD
Hazelnut crust, black kale, fingerling potato, salmon roe, vermouth cream (GF)
paired with: Poplar Grove Pinot Gris, Okanagan Valley, BC 5oz

BAKED ALASKA
Flourless chocolate cake, chocolate peanut butter gelato, toasted marshmallow, brandied cherries, peanut crunch (GF,V,N)
paired with: Wild Goose Gewürztraminer, West Kelowna, BC 2oz

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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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