Brunch
Lunch
Dinner
Specialties
Dessert
Grand Thé
Group
Picnic
Catering
Wine List
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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 *
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