FORAGE MENU

Filtered Sparkling or Still Water at the Table 3.00 per person. All seafood options on this menu are recommended by Ocean Wise.

Larger Plates

pan roasted Gindara sablefish, seared scallops,
Walter Caesar and saffron nâge, baby greens 38

smoked duck breast, rhubarb and maple ‘butter’,
Canados compressed rhubarb, pan fried risotto,
port jus 36

Hannah Brook organic spring greens, pickled beets,
blueberry and maple vinaigrette, Neufchâtel cheese 18

roasted mushrooms, hazelnut mushroom soil,
caraway rye croutons 18

bison carpaccio, tamari cured egg yolk, pickled
garlic scape, grand fir aioli, crispy shallot 22

fresh BC oysters**, kelp mignonette,
house kimchi
3.5 each
or 18 for 1/2 dz

Small Plates

award-winning BBQ duck chowder,
dungeness crab and shrimp toast 10

albacore tuna crudo, compressed apple, crispy
duck skin, chili prawn oil, quince emulsion 22

local artisanal cheese board &
house-made charcuterie, with crackers,
stewed fruit, honey, hazelnuts 22

bison butcher’s cut steak, roasted smashed
potatoes, morel mushrooms, fiddleheads,
caramelized onion liaison, bread and butter
charred radishes, wild cress chimichurri 44

butter fried gnocchi, grilled and shaved asparagus,
organic spring greens, Courtney cheddar, 64ºC egg 32

sweets

rhubarb daiquiri cream cheese puff, Unruly gin spiked
rhubarb & strawberry compote, vanilla ice cream 10

ruby chocolate ganache bar, chocolate
cremeux, vanilla mousse, cinnamon churros 10

DIY forage sourdough kit 8-
All the ingredients to make your own sourdough loaf at home, including a Forage
sourdough starter (8 years old just like Forage), all you have to do is add water. The kit
also comes with preparation and future use instructions

Take-Home Provisions

bison meatballs (6), tomato sauce, local cheddar 20

halibut and seafood bouillabaisse,
saffron broth, fennel 20

smoked chili oil (125ml) 10

house ketchup or house salad dressings:
blueberry maple or brie & honey (250ml) 10

– 4 years –