Brunch   Lunch   Dinner   Specialties   Dessert   Grand Thé   Group   Picnic   Catering   Wine List   Join our Preferred Guest List to be entered in our monthly contest draws. Dinner Served daily begining at 5:00pm.   Appetizers   FISH SOUP traditional fish broth served with crostini, spicy saffron mayo and gruyere, 8.00   SOUPE du CHEF Chef’s daily creation, 8.00   MIXED GREENS SALAD artichoke & toasted pine nut crostini 9.00   CRISPY CALAMARI SALAD coriander aioli, 9.50   WARM GOAT CHEESE SALAD herbes de provence crusted, 10.00   CRAB AND SHRIMP CAKES red pepper and cilantro coulis, 11.00 SEARED SCALLOPS sautéed pea shoot, shiitaki mushroom vinaigrette 11.00   ANTIPASTO di MARE scallops, prawns, clams, mussels steamed in white wine, garlic, lemon, herbs, tomato, 12.00 CLAMS & MUSSELS STEAMER Chef’s daily creation, 13.00       Antipasti choose from a variety of baked, grilled, stewed or marinated items in our showcase Any one choice 4.50 ~ 3 choices 13.00   GRILLED ARTICHOKES sun-dried tomatoes & green peppercorns   BOCCONCINI & TOMATO fresh basil, extra virgin olive oil, balsamic vinegar   PISSALADIÈRE caramelized onions on pizza crust, black olives & anchovies   GRILLED EGGPLANT red onion & balsamic vinaigrette SMOKED TROUT capers, pickled pearl onions, sun-dried tomatoes & new potato   MIXED OLIVES an assortment of Mediterranean olives   GRILLED MUSHROOMS marinated in white wine garlic, garlic & herbs de provence   ORGANIC FARRO grain salad with crisp apple, fennel, bell peppers & cucumber   ROASTED VEGETABLES tossed in pesto   GRILLED SQUID lemon chili vinaigrette   ROASTED FREE RUN CHICKEN fresh dill, lemon & roasted garlic   HOUSE MADE MEATBALLS with garlic, parsley baked in a sweet pepper & tomato sauce   MERGUEZ spicy lamb sausage with fennel & onion in tomato sauce   GREEN BEANS niçoise olives & shallots       Mains   GRILLED VEGETABLE PLATTER grilled vegetables, chickpea cake, fresh herbs, 16.00 QUEEN CHARLOTTE ISLANDS WILD SALMON Mediterranean relish, organic farro, broccolini & yellow pepper, 28.00 WILD PACIFIC PRAWNS PROVENÇAL garlic, parsley & brandy butter sauce, seven grain rice, zucchini spaghetti, 28.00 B.C. HALIBUT fennel aioli, pont neuf potato, sugar peas & grape tomatoes, 29.00 GRILLED AHI TUNA Espelette pepper dusted, pearl couscous, vegetable brunoise, & shallot beurre blanc, 29.00   ROASTED FREE RUN CHICKEN PROVENÇAL 1/2 chicken, fresh herb jus, grilled vegetables & pommes frites, 26.00   GRILLED QUAIL with a sunchoke, fava bean and red cabbage ragout, juniper berry demi, 27.00   PAN SEARED BEEF TENDERLOIN AAA Canadian beef, broccolini, cherry tomatoes, black peppercorn butter, brandy jus, & frites, 30.00       Chef’s Specialties   BOUILLABAISSE West Coast style with fresh fish, prawns, scallops, mussels, clams, served with gruyère et la rouille, 27.00   RACK OF LAMB Dijon & fresh herb crusted, oven-roasted, served with market vegetables & garlic mashed potatoes, 31.00       Pastas   WILD MUSHROOM RAVIOLI fresh tomato, garlic, white wine, butter & basil, 17.00 SEAFOOD LINGUINE fresh sautéed clams & mussels, grilled fish & prawns, roasted garlic & tomato, 20.00 SPAGHETTINI with TIGER PRAWNS & SCALLOPS plum tomatoes, roasted garlic, white wine, fresh herbs, 20.00   VEGETARIAN RISOTTO bamboo rice, shitaki mushroom, sugar peas, & yellow pepper, 18.00   add Prawns and Scallops - 8.00       Ocean Wise Recomended by the Vancouver Aquarium as an ocean-friendly seafood choice.       * Please refrain from using your cell phones while in the restaurant * * With parties of eight or more people a 17% gratuity will be added to the bill * * Please be aware that a fee may apply to any substitutions* * We are pleased to offer a smoke free patio * home | menu | events | about | reserve | contact