THREE PEA SOUP 9 1/2
smoked ham hock, chick, split and sweet peas
SALT + PEPPER “HUMBOLDT’ SQUID 14 1/2
lemon & dill yogurt
BRAISED MEATBALL TRIO 9 3/4
tomato basil fondue, 4 cheese gratin
CAESAR SALAD 12 3/4
pork belly croutons, aged parmesan
T.F.P. ICEBERG WEDGE 13 1/2
classic accompaniments
TOMATO & BOCCONCINI SALAD 13 3/4
torn basil, balsamic reduction
PROCIUTTO DI PARMA BOARD 17 1/2
shaved prosciutto + spicy olives, baby arugula, grilled rustic focaccia
BLACKENED STEELHEAD TROUT 26
chorizo, prawn, caper & tomato ragout, gargenelli pasta
MOUNT LEHMAN ROASTED HALF CHICKEN 26
buttermilk mash, peas + carrots, natural pan jus
CHEF ERIK’S VEAL PICCATA 25 3/4
parmesan risotto, sautéed broccolini, lemon caper butter
HERB CRUSTED HAIDA GWAII HALIBUT 29 3/4
confit fingerling potatoes, market vegetables, lemon dill buerre blanc
SPAGHETTI + MEATBALLS 20 3/4
roasted pomodoro sauce, house-made basil ricotta
WILD SEAFOOD PAPPARDELLE 23 3/4
mussels, clams, fresh fish, prawns, spicy rosé sauce
BRANT LAKE WAGYU BURGER 18 1/2
shaved iceberg lettuce, tomato, aged white cheddar, red relish mayo, pemberton valley fries
ALL STEAKS ARE CANADIAN ‘AAA’ AND AGED A MINIMUM OF 21 DAYS
7OZ SIRLOIN 29 1/2
matchstick fries, brandy peppercorn sauce
10OZ NEW YORK 35 1/2
matchstick fries, brandy peppercorn sauce
RED WINE BRAISED BEEF SHORT RIB 29 3/4
roasted bone marrow, aged white cheddar mash, cabernet veal jus
MAPLE + MUSTARD CRUSTED PORK RACK 28 3/4
pulled pork poutine, apple cider reduction
CRISPY BRUSSELS SPROUTS 9 1/2
lemon, parmesan and capers
ANDREW’S PULLED PORK POUTINE 10 1/2
pemberton valley fries, cheese curds & gravy
LOBSTER AND PRAWN RISOTTO 15 1/2
citrus and mascarpone
JUMBO ONION RINGS 10 1/2
maytag blue cheese dip
BONE MARROW CHEEZY BREAD 16
roasted bone marrow, fresh arugula
– 3 years –