Province to Plate
Our Province to Plate menu is a celebration of British Columbia’s rich bounty, crafted to highlight the region’s freshest seasonal ingredients through a sustainable, hyper-local lens. Rotating regularly, each three-course experience is created in partnership with our trusted network of farmers, fishers, and artisans.
This month’s spotlight: wild BC spot prawns. Harvested from the cold, pristine waters of the Pacific Northwest, these sweet, buttery crustaceans are a true seasonal delicacy—available for only a few short weeks each spring.
3 COURSE DINNER $65 PER PERSON
WINE PAIRING $45 PER PERSON
SPOT PRAWN CARPACCIO
citrus, avocado, sea vegetables, prawn oil
Wine: Stellar Jay Brut, Okanagan Valley, BC
SPOT PRAWN BOIL
spot prawns, halibut cheeks, andouille sausage, spot prawn broth steeped with nettle and spruce tips (P)
Wine: Phantom Creek Riesling, Okanagan Valley, BC
ORANGE RHUBARB TART
served with vanilla gelato (N)
Wine: Wild Goose Late Harvest Gewurztraminer, Okanagan Valley, BC
2 COURSE LUNCH $52 PER PERSON
WINE PAIRING $35 PER PERSON
SPOT PRAWN CARPACCIO
citrus, avocado, sea vegetables, prawn oil
Wine: Stellar Jay Brut, Okanagan Valley, BC
SPOT PRAWN BOIL
spot prawns, halibut cheeks, andouille sausage, spot prawn broth steeped with nettle and spruce tips (P)
Wine: Phantom Creek Riesling, 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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