Province to Plate

ARC Executive Restaurant Chef Adam Middleton has created our signature Province to Plate menu to showcase the very best that British Columbia has to offer. 

Changing regularly and always featuring the finest, freshest seasonal produce available, this menu is hyper-local with a sustainable focus.

May + June Menu

In these dishes, you'll find eggs from Rabbit River Farms in Richmond, BC; asparagus and rhubarb from Hannah Brook Farms in Burnaby; English peas from the Fraser Valley; and halibut from the coast of Haida Gwaii.

LUNCH MENU - $45 per person
Wine Pairing - $35 per person

ASPARAGUS
Quail egg, hollandaise
paired with: Steller’s Jay Brut, Okanagan, BC 4oz

HALIBUT CHEEK
Spring pea risotto, morel, mint sauce
paired with: NK’Mip Dreamcatcher / Quails Gate Dijon Clone Pinot Noir, BC 5oz

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

ASPARAGUS
Quail egg, hollandaise
paired with: Steller’s Jay Brut, Okanagan, BC 4oz

HALIBUT CHEEK
Spring pea risotto, morel, mint sauce
paired with: NK’Mip Dreamcatcher / Quails Gate Dijon Clone Pinot Noir, BC 5oz

RHUBARB
Mascarpone, strawberry consommé, kataifi
paired with: Quail’s Gate Optima, West Kelowna, BC 2oz

Current Menu found here.