FIVE SAILS MENU

LUNCH MENU

Available Monday to Friday

APPETIZERS

Tartare

beef tenderloin, charred flat iron, oyster mayo, egg yolk gel, water cress, lavash

28

Tuna

albacore tuna, pacific shrimp, avocado, eggplant, spring onion

30

Duck

duck liver parfait, quails’ gate optima jelly, earl grey sultana raisin, pickled shallots, house made brioche

30

Tomato

heirloom tomato, arugula, pine nuts, extra virgin olive oil

20
add full burrata $18

Bisque

lobster bisque, seared scallop, sunchoke, black truffle

26

Lettuce

grilled romaine lettuce, pancetta, parmesan, croutons, single origin pepper ranch dressing

20

SEAFOOD & KAVIARI PLATTERS

chef’s choice cured and smoked fish, oysters, selection of caviar

• Transmontanus 30GR $295
• Oscietre 30GR Platter $355
• Kristal (River Beluga) 30GR $450
• Beluga 30GR $840

MAINS

Mushroom

wild mushroom risotto, green asparagus, green peas, tarragon, parmesan tuile

32

Halibut

seared halibut, green pea puree, roasted carrots, fingerling potato, beurre blanc

48

Chicken

grilled organic chicken breast, panisse, crispy chickpeas, cauliflower

40

Mussels & Clams

tagliatelle pasta, confit albacore tuna, mussels, clams, tomato, and saffron sugo

38

Beef

grilled beef tenderloin, pomme puree, cipollini onions, roasted mushrooms, port jus

50
add pan seared foie gras $16

Lobster

east coast lobster rolls, bacon jam, sundried tomato, tarragon mayo

48

DESSERTS

Chocolate

warm brownie, cinnamon chantilly, brown butter, caramelized hazelnut

16

Vanilla

creme brulee, strawberry rhubarb, confit, sable breton

16

Apple

vanilla mousse, apple and passion fruit compote, soft caramel, sable breton

16

DINNER MENU

APPETIZERS

Tomatoes

heirlooms, goat cheese, romaine, pine nut pesto, aged balsamic

24

Mushrooms

carnaroli risotto, torched gem lettuce, black truffles, celeriac espuma, sage tuile

28

Rillette

duck rillette, liver parfait, crisp baguette, summer fruit, quails’ gate optima

28

Tartare

beef tenderloin, charred flat iron, oyster mayo, egg yolk gel, water cress, lavash

32

Bisque

lobster bisque, seared scallops, confit sunchoke, black truffles, brioche

26

Foie Gras

veal sweetbread and morel fricassee, hazelnuts, green apple

30

Scallops

caramelized endive, pink apple puree, green apple, butter crumble

32

Prawns

3 black tiger prawns, cognac horseradish, cocktail sauce, horseradish snow

38

SEAFOOD & KAVIARI PLATTERS

chef’s choice cured and smoked fish, oysters, selection of caviar

• Transmontanus 30GR $295
• Oscietre 30GR Platter $355
• Kristal (River Beluga) 30GR $450
• Beluga 30GR $840

MAINS

Sablefish

marinated sablefish, fennel fondue, cucumber and apple confit, wasabi beurre blanc, herb oil

54

Striped Bass

pan seared striped bass, coriander pesto, crushed fingerling potatoes, curried mussel chowder

54

Halibut

tomato fondue, herb mantle, summer succotash, mission hill chardonnay steamed mussels and clams

54

Lobster 1.5 LBS

citrus butter poached, PEI lobster, parisian gnocchi, grilled asparagus, wild ramps, parmesan and almond tuile
PRESENTED OUT OF THE SHELL

MP

Cauliflower

garlic scape panisse, barbacoa, chick peas, kohlrabi, apricots

38

Duck

fraser valley duck breast, leg confit and mushroom lasagna, purple-top turnip puree, bok choy, ginger froth, black berry jus

56

Lamb

grilled strip loin, tenderloin mosaic, eggplant caponata, grilled summer salad

58

Beef

beef tenderloin, braised oxtail, torched broccoli, morels, nori rice cracker

62
add pan seared foie gras $16

ADD

Mushrooms

elephant garlic, herbs, brown butter

16

Truffles

pomme puree, truffle duxelle, summer truffles

20

Asparagus

grilled, lemon vinaigrette, summer truffles

20

DESSERT

Honey

honey cake, apricot-sea buckthorn ganache, puff buckwheat, caramel ice cream

18

Pistachio

pistachio chantilly, yuzu and mint cream, praline crust, raspberry ice cream, fresh raspberries

18

Apple

sable breton, vanilla mousse, creme anglaise, apple and passion fruit compote

18

Nectarine

creme brulee, nectarine sorbet, olive oil sponge cake, quails’ gate jelly, peach compote, finger lime caviar

18

Souffle

chocolate souffle, exotic sorbet (passion fruit, mango, kiwi, banana, pineapple), chocolate crumble, dark chocolate crust
ALLOW 25-30 MINUTES PREPARATION

20

Sorbets & Ice Creams

3 scoops, ask your server for today’s selection

15

Cheese

to share – 2 persons
with toasted fruit and nut bread, assorted nuts and fruit

24

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