The Belgard Kitchen Vancouver

✨ To Start

A selection of house-crafted appetizers designed to share; bold flavours, fresh herbs, and seasonal ingredients set the tone for the meal.

Charcuterie Board

An artisanal spread of cured meats, cheeses, house pâtés, pickles, preserves, and fresh bread; perfect for sharing.

Fresh Baked Focaccia

Warm, fluffy focaccia served with rotating whipped butter made in-house.

Croquettes

Chef’s weekly feature croquettes, crispy and golden with rich, seasonal fillings. Served as a trio.

Smoked Eggplant Dip

Deeply smoked marinated eggplant with crispy falafel and za’atar-spiced crostini.

Brie Wellington

Flaky pastry-wrapped brie paired with sea buckthorn purée, saffron-black tea compressed apple, and forest blossom honey.

Ceviche

Citrus-cured Pacific snapper with grilled pineapple, oatmilk leche de tigre, sriracha pearls, toasted cashews, cilantro, and tortilla chips.

Tomato Soup Fondue

Velvety San Marzano tomato soup served with gooey grilled cheese toasties.

🥗 Salads

Fresh, vibrant, and produce-forward salads built with texture, acidity, and seasonal ingredients.

Beets By Belgard

Smoked, pickled, and sous vide beets with lemon ricotta, mixed greens, and candied walnuts.

Belgard Greens

Quinoa, avocado, cucumber, and goat cheese tossed with apple cider vinaigrette and a hemp seed blend.

Warm Kale Salad

Lacinato kale with squash purée, roasted acorn squash, sunchokes, manchego, radish, and candied pumpkin seeds.

🍝 Pasta & Risotto

Handcrafted pastas and slow-cooked ragus inspired by Italian technique and West Coast flavours.

Duck Pesto Rigatoni

Slow-cooked duck confit folded into basil pesto with burst tomatoes and creamy burrata.

Spaghetti Nero

Squid ink pasta with a spicy chorizo and prawn ragu, finished with jalapeño pesto and herbed crumbs.

Yam Gnocchi

Soft yam gnocchi coated in lamb and pork ragu with brown sage butter and snap peas.

Scallop Risotto

Seared Hokkaido scallops over creamy risotto with mushroom-black garlic purée and smoked scallop butter.

Beet Risotto

A truffle-scented beet risotto topped with grana padano and a crisp beet cracker.

🥩 Meat & Fish

Hearty, flavour-driven mains featuring premium meats, fresh seafood, and bold sauces.

Picanha

Grilled top sirloin with vibrant tarragon chimichurri.

Arctic Char

Delicate char with beurre blanc, compressed cucumber, sweet pea purée, and tarragon oil.

Smoked Short Rib

Slow-smoked and braised short rib with roasted confit shallots and black garlic jus.

Meatballs

House-made meatballs in spicy arrabbiata sauce with burrata and toasted baguette.

Spanish Prawns

Prawns sautéed with confit garlic, smoked paprika, chili, and sherry butter; served with focaccia.

🥦 Vegetables

Seasonal, shareable vegetable dishes highlighting roasted, charred, and slow-cooked techniques.

Roasted Cauliflower

Charred cauliflower with romesco, crispy capers, herbed crumbs, almonds, and grana padano.

Confit Fingerling Potatoes

Slow-cooked potatoes in sage and thyme butter.

Roasted Broccolini

Charred broccolini with gremolata and toasted sunflower seeds.

🍕 Pizzettes

Small-format pizzas with crisp edges, flavourful toppings, and high-quality Italian ingredients.

Margherita

San Marzano tomato, fior di latte, basil, and balsamic reduction.

Double Duck Pizzette

Duck confit and duck sausage on arrabbiata sauce with mozzarella, marinated eggplant, jalapeño, and red wine drizzle.

Prosciutto + Funghi

Truffle ricotta base with roasted portabellas, arugula, pickled shallots, and hot honey crisp.

🍰 Dessert

House-made sweets featuring rich creams, seasonal fruit, and modern takes on classic treats.

Basque Cheesecake

Caramelized cheesecake with guava jam and toasted oat crumble.

Black Forest S’mores

Chocolate curd, marshmallow fluff, graham cookie, chocolate soil, and sour cherry ice cream.

Coconut Sorbet

Refreshing coconut sorbet with toasted coconut and coconut toffee syrup.