Seasons in the Park Vancouver

🥣 Soups & Salads

Manhattan Clam Chowder

Classic tomato-based chowder with tender clams and garden vegetables.

Truffle Mushroom Soup

Rich, velvety mushroom soup with a hint of truffle.

Market Greens

A fresh mix of cherry tomatoes, radish, carrot, and pumpkin seeds in a sherry vinaigrette.

Tomato & Burrata Salad

Creamy burrata with arugula, balsamic glaze, basil, pistachios, and olive oil.

Caesar Salad

Crisp romaine tossed with parmesan, capers, and house Caesar dressing.

Tuna & Avocado Salad

Baby kale and romaine with cucumber, radish, tomatoes, edamame, sesame seeds, and soy mustard vinaigrette.

🍤 Appetizers

Humboldt Squid & Prawns

Flash-fried and served with a zesty sesame chili lime sauce.

Mussels Provençal

Cooked with shallots, garlic, white wine, tomatoes, and fresh basil.

Basil Cilantro Hummus

Topped with crispy chickpeas, olives, crumbled feta, and served with warm pita.

Beef Carpaccio

Thinly sliced beef with arugula, capers, truffle aioli, lemon, and parmesan.

Tuna Stack

Layers of fresh tuna, avocado, and mango with crispy wontons and soy vinaigrette.

Cajun Cauliflower

Roasted cauliflower with cajun spice, lemon, salsa verde, and cherry tomatoes.

Seasons Mushrooms

Stuffed with shrimp, crab, and cream cheese.

Skyline Platter

A selection of cheeses and cured meats with fig jam, pecan crisps, and gherkins.

Crab Cake

Dungeness crab cake on arugula with lemon tarragon aioli.

🍽 Entrées

Citrus Ponzu Marinated Sablefish

Served with coconut rice and seasonal vegetables.

Cioppino

A seafood medley of snapper, clams, prawns, scallops, and mussels in tomato fennel broth.

Wild Mushroom Agnolotti

Pasta filled with mushrooms in a pesto cream sauce, topped with arugula, pine nuts, and parmesan.

Duck Confit

Slow-cooked duck leg with mashed potatoes, vegetables, and cabernet demi-glace.

Spaghetti Bolognese

Grass-fed beef simmered with herbs, served over spaghetti with parmesan.

Seafood Linguine Carbonara

A creamy pasta with bacon, prawns, snapper, and scallops. (Gluten-free pasta available)

🔥 Wood Fired Grill

Steelhead Salmon

Grilled medium with coconut rice, seasonal vegetables, and lemon caper butter.

Wood Grilled Chicken

Served with mashed potatoes, seasonal vegetables, and garlic confit jus.

Grass-fed Rack of Lamb

Accompanied by mashed potatoes, seasonal vegetables, and a cabernet demi-glace.

Fraser Valley Pork Chop

Juicy 10 oz chop served with mac & cheese and a mango-apple chutney.

Filet Neptune

7 oz tenderloin topped with fresh crab, served with vegetables, fries, and béarnaise sauce.

7 oz Tenderloin

Premium cut with fries and vegetables.

10 oz Prime New York Striploin

Served with vegetables and fries. Optional sauces: peppercorn, béarnaise, or red wine reduction.

🍟 For the Table

Brussels Sprouts

Roasted with lemon, chili, and topped with grana padano.

Truffle Parmesan Fries

Crispy fries with truffle oil, parmesan, and chipotle aioli.

Roasted Mushrooms

Sautéed with garlic and olive oil.

Lemon Butter Green Beans

Topped with toasted cashews.

Lobster Tail

Steamed with rich herb butter.

Charred Asparagus

Finished with lemon and shaved parmesan.

🍰 Desserts

Vanilla Crème Brûlée

Silky custard infused with orange zest and a caramelized sugar top.

Chocolate Cake

Decadent chocolate truffle cake with raspberry coulis.

Sunburnt Lemon Pie

Tart and bright, served with a duo of fruit coulis.

New York Cheesecake

Classic cheesecake with caramel sauce and berry compote.

🍽️ Dinner Menu

These dishes are exclusive to the dinner service at Seasons in the Park (from 2:30 pm).

Steak Frites

Grilled flat iron steak, herb butter, arugula salad, and crispy shoestring fries.

Braised Lamb Shank

Slow-braised lamb served with creamy polenta, roasted root vegetables, and natural jus.

Seafood Linguine

A generous mix of prawns, mussels, and fish in a white wine tomato sauce over linguine.

Miso Glazed Sablefish

Rich and buttery sablefish fillet with miso glaze, jasmine rice, and seasonal greens.

New York Striploin (10 oz)

AAA Canadian beef grilled to order with roasted garlic mashed potatoes and red wine jus.

Duck Breast

Pan-seared duck breast with cherry gastrique, parsnip purée, and seasonal vegetables.

Short Rib Pappardelle

Tender braised short rib ragu tossed with wide ribbon pasta and fresh herbs.

Crab & Prawn Risotto

Creamy risotto with Dungeness crab, prawns, lemon zest, and shaved parmesan.