Menu

APPETIZERS & SALADS

pickled shimeji mushrooms, house-made mustard, asiago flatbread

fresh local seafood, manhattan or new england style

black pepper croutons, parmesan cheese crumbs

toasted almonds, crisp apples, horseradish creme fraiche

jalapeno & lime aioli

OYSTERS

classic tartar sauce

crushed ice, fresh lemon, horseradish & cocktail sauce

crushed ice, fresh lemon, horseradish & cocktail sauce

crushed ice, fresh lemon, horseradish & cocktail sauce

creole butter sauce

(1 dozen) traditional accompaniments

SALADS & BOWLS

iceberg lettuce, blue cheese, avocado, cucumber, tomato, egg, smoked bacon, basil vinaigrette (choice of chicken or shrimp)

crisp lettuce, feta cheese, avocado, corn & bean sales, cilantro lime vinaigrette (choice of blackened salmon or spicy chicken

organic faro, kale, dates, walnuts, squash & pecorino

ripe mango, avocado, radish, cucumber, sprouts, sweet soy dressing

LUNCH ENTREES

vegetable fried rice, ginger soy glaze

dill pickle sauce, shaved iceberg, tomato, cajun fries

twice cooked wedge fries, slaw & gravy

olive, caper and crushed roma tomato sauce

yukon gold potato gnocchi, light rose sauce

aged cheddar, crispy bacon, sun-dried tomato aioli, sesame seed bun, fries & salad

house-cut fries & kale slaw

APPETIZERS & SALADS

fresh local, wild seafood, manhattan or new england style

toasted almonds, crisp apples, horseradish creme fraiche

black pepper croutons, parmesan bread crumbs

ahi tuna, mango, avocado, radish, sweet soy dressing

spicy sun-dried tomato aioli

pickled shimeji mushrooms , house-made mustard, asiago flatbread

san marzano tomato sauce, basil

jen’s original recipe

fresh local, wild seafood, manhattan or new england style

toasted almonds, crisp apples, horseradish creme fraiche

black pepper croutons, parmesan bread crumbs

ahi tuna, mango, avocado, radish, sweet soy dressing

spicy sun-dried tomato aioli

pickled shimeji mushrooms , house-made mustard, asiago flatbread

san marzano tomato sauce, basil

jen’s original recipe

WEST COAST OYSTERS

crushed ice, fresh lemon, horseradish & cocktail sauce

crushed ice, fresh lemon, horseradish & cocktail sauce

creole butter sauce

crushed ice, fresh lemon, horseradish & cocktail sauce

classic tartar sauce

(1 dozen) traditional accompaniments

ENTREES

crispy prosciutto & sage, crushed potatoes, caper butter

oyster mushrooms, cafe au last sauce, walnut gremolata

yukon gold potato gnocchi, sweet peas, rose sauce

vegetable fried rice, ginger soy glaze

cedar roasted, dill baby potatoes, apple & date chutney

olive, caper and crushed roma tomato sauce

side stripe prawn risotto, watercress cream

AAA STEAKS & CHOPS

goat cheese scalloped potato, braised kale, cabernet jus

‘AAA’ tenderloin, squash & mascarpone ravioli, veal reduction

hand-cut fries & winter vegetables, brandy peppercorn sauce

brown butter parmesan risotto, mushroom madeira pan jus

changes daily – see our in-house feature board

SIDES

chili flakes, lemon and capers

thyme & parmesan cheese

algio e olio

nova scotia scallops

WHITE

Laurent Miquel ‘Vendanges Nocturnes’ 2016 , France

50th Parallel 2016 Okanagan Valley, BC

Matua 2016 Hawkes Bay, New Zealand

Three Sisters ‘Bench White’ 2016 Naramata Bench, BC

Synchromesh 2016 Okanagan Valley, BC

Edna Valley 2015 Central Coast, California

RED

Laurent Miquel ‘Vendanges Nocturnes’ 2016, France

Frescobaldi ‘Castiglioni’ 2016 Chianti, Italy

Skaha Vineyard ‘Impulsion’ 2013 Okanagan Valley, BC

Murphy-Goode 2014, California

Santa Julia 2017 Mendoza, Argentina

Marques de Caceres ‘Crianza’ 2014 Rioja, Spain

Averill Creek 2015 Cowichan Valley, BC

ROSÉ

Mission Hill ‘Estate’ 2017 Okanagan Valley, BC

Pasquiers 2016 Languedoc, France

BUBBLES

Segura Viudas Brut Rosé NV Penedès, Spain

LaMarca, Italy

Happy Hour is served in the Lounge and Bar 3 pm -6 pm and 10pm – Close every day.

APPETIZERS

sam marzano, grana padano

pickle and dill dipping sauce

house mustard, fried capers

curried mayo

avocado crema

buttermilk ranch dip

jen’s original recipe

black truffle aioli

RAW BAR

local & wild

changes daily

crispy wontons

creole butter

house tartar sauce

STEAMERS

white wine & herbs

beer & bacon broth

chorizo & fennel

MARKET FRESH OYSTERS

All HALF PRICE during Happy Hour

We are now open for Weekday Lunch and Weekend Brunch at both our Yaletown and Olympic Village restaurants.

BRUNCH FAVOURITES

two free range eggs any style, bacon, sausage organic greens and multigrain toast

local smoked salmon, dill & caper cream cheese pickled red onion, two fried free range eggs multigrain toast

chantilly whipped cream, fresh fruit & berries
~ Add Chef Andrew’s Fried Chicken ~ 5.75

tomatoes, peppers, zucchini, spinach feta cheese, organic greens & toast

fresh fruit, honeycomb, local organic granola

bacon, crab, lobster, tomato hand cut fries & salad
~ Add Egg ~ 1.75

SIGNATURE BENEDICTS

All bennies are served with 2 poached eggs signature hollandaise, house-made cheddar biquit, organic greens and fresh fruit

crispy pancetta, butter poached lobster tail

local salmon, dill cream cheese

tomato a la plancha

gelderman’s farms hand-shaved ham

SIDES

sour cream and bacon

artisan crafted

market fresh

evoo & chillies

GROUP BOOKINGS