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west


First


19

Crab Tian of dungeness crab and saffron couscous, smoked tomato gazpacho. As seen in West, the Cookbook pg 77.

19.5

Chowder West seafood chowder with aioli and croute.

17

Tuna Ahi tuna carpaccio, bartlet pears, pumpkin seed mayonnaise, ginger scented eggplant caviar.

24 Foie gras Terrine of foie gras, david woods goats cheese and apple with quince jelly. As seen in West, the Cookbook pg 70. 16.5 Octopus Yuzu marinated vancouver island octopus, quinoa and black tobiko salad, sweet red pepper. 18 Quail Thiessen farm quail tortellini with celeriac puree, quail breast, celeriac remoulade. White grape and hazelnut vinaigrette. 21.5 Scallop Seared qualicum bay scallops, lentils with uni butter, pineau de charentes syrup. 19.5 Risotto Biodynamic aged risotto with pemberton sunchokes and red wine braised oxtail. Additional black perigord truffle 4.5 per gram, white alba truffle 16.5 per gram. As seen in West, the Cookbook pg 189. 14.5 Greens Glorious organic seasonal salad greens.


Main


35

Sablefish

Smoked sablefish "en papillotte", potato puree, dashi style broth, pine mushrooms. 37

Sturgeon

Roasted white sturgeon, white onion puree, confit portobello mushrooms and celery. New season kale, braised lamb, light jus . 34

Ling Cod

Fillet of bc ling cod, clam and brandade fritters, crisp duck bacon, Creamed parsley and bourguignonne jus. 42

Squab + Lobster

Breast of thiessen farm squab, crisp confit leg, poached nova scotia lobster, Candied pemberton carrots, kabocha squash and rosemary beignets. As seen in west, the cookbook pgs 138. 37

Venison

Roasted sydney island venison, slow cooked shoulder with bitter chocolate. Brussel sprout leaves, chestnuts and gnocchi, date and brown butter puree. 39.5 Tenderloin Tenderloin of organic canadian prime beef. or 44.5 Strip loin 40 day aaa dry aged pemberton strip loin. Sherry braised shallots, grilled bone marrow, oxtail stuffed potato fondant, watercress. 29

Veal

Breast of grain fed fraser valley veal slow cooked in st-ambroise apricot wheat ale, preserved apricot puree. Crisp sweetbreads, confit savoy cabbage with trompettes and walnuts, braising juices. 32

Chicken

Breast of free range organic chicken, housemade perigord truffle boudin blanc, swiss chard. Roasted apple and salsify, apple jus.


Sea


Amuse Bouche Octopus Yuzu marinated vancouver island octopus Quinoa and black tobiko salad, sweet red pepper

Tuna Ahi tuna carpaccio, bartlet pears, pumpkin seed mayonnaise, ginger scented eggplant caviar

Scallop Seared qualicum bay scallops Lentils with uni butter, pineau de charentes syrup

Sablefish Smoked sablefish "en papillotte" Dashi style broth, pine mushrooms Potato puree

Selection of Cheese Creme Brulee Frozen creme brulee with honey sponge cake Port roasted grapefruit

Petits Fours Wine Pairings Available ($98 exclusive of taxes and gratuity)


West


Amuse Bouche Tian of dungeness crab and saffron couscous Smoked tomato gazpacho

Foie Gras Terrine of foie gras, david woods goats cheese Apple and quince jelly

Risotto Biodynamic aged risotto with pemberton sunchokes Flaked oxtail Additional black perigord truffle 3.5 per gram Additional white alba truffle 14.5 per gram

Chicken Breast of free range organic chicken Black perigord truffle boudin blanc Roasted apple and salsify

Selection of Cheese Chocolate Chocolate marquis with hibiscus tea soaked sour cream cake Coconut chocolate chip ice cream

Petits Fours Wine Pairings Available ($95 exclusive of taxes and gratuity)


Vegi


Amuse Bouche Soup Spiced pumpkin soup with cinnamon marshmallow

Ravioli Homemade and tomato ravioli, spinach sauce, eggplant caviar

Risotto Biodynamic aged risotto with pemberton sunchokes

Gnocchi Sauteed potato gnocchi, grilled abalone mushrooms, sweet peppers, parsley. Shaved pecorino and black olive oil

Selection of Cheese Chocolate Chocolate marquis with hibiscus tea soaked sour cream cake Coconut chocolate chip ice cream

Petits Fours Wine Pairings Available ($89 exclusive of taxes and gratuity)


Fixed


Amuse Bouche First Course Pumpkin

Spiced pumpkin soup with cinnamon marshmallow

Salmon

Parfait of smoked salmon, cauliflower mayonnaise and pickle, keta salmon caviar

Salad

Salad of bc endive and baby gem, grilled leek vinaigrette, housemade corned beef

Main Course Gnocchi

Sauteed potato gnocchi, grilled abalone mushrooms, sweet peppers, parsley. Shaved pecorino and black olive oil

Arctic Char

Fillet of arctic char, buttered honey mussels, grilled fennel Young spinach sauce

Pork

Sake kasu braised berkshire pork cheeks, crab apple puree, broccoliniSauteed spaetzle with agassiz hazelnuts and braising juices

Dessert Pomegranate

Marshmallow pomegranate salad with passion fruit parfait Five spice marinated autumn and tropical friut

Chocolate

Chocolate olive oil cake with chocolate chiffon mousse Maple sesame, banana creme caramel and passion fruit sauce

Pineapple

Pineapple jasmine tea white chocolate tart with almond cookie Warm pumpkin sauce and tea lime sorbet

Petits Fours (55 per person excluding tax and gratuity)


Dessert


12.5

Frozen Creme Brulee With honey sponge cake and port roasted grapefruit.

13.5

Pineapple Jasmine Tea White Chocolate Tart With almond cookie. Warm pumpkin sauce and tea lime sorbet.

14.5

Chocolate Tasting Chocolate marquis with hibiscus tea soaked sour cream cake. Chocolate coconut semi freddo with profiterole. Chocolate genoise with hibiscus ganache. Coconut chocolate chip ice cream.

13

Marshmallow Pomegranate Salad With passion fruit parfait. Five spice marinated autumn and tropical fruit.

13.5 Mascarpone Espresso Cake On a date brownie. Cinnamon milk chocolate mousse and coffee ganache ice cream. 13.5 Chocolate Olive Oil Cake with chocolate chiffon mousse Maple sesame, banana creme caramel and passion fruit sauce 13.5 Raspberry Poaced Pear With firewood honey marinated raspberries. Buttermilk biscuits and melted brie. 13

Apple Raisin Oatmeal Galette With pecan caramel ice cream.


Cheese


A selection of canadian and imported cheeses David wood’s “juliette” camembert, bc Goat’s milk, semi-soft

Farmhouse brie, agassiz bc Cow’s milk, soft ripened

Mapledale cheddar, ontario Cow’s milk, 5 year aged, slightly nutty flavor

La sauvagine, quebec Cow’s milk, soft brie-like

Manchego, spain Aged sheep cheese, firm

Le coutances, france Cow’s milk, surface ripened, creamy and soft

Fleur d’aunis, france Cow’s milk, rich creamy texture, washed rind, sweetly nutty

Sassenage, france Cow’s milk, firm, mild, blue veined, earthy, nutty

Sainte-maure caprifeuille, france Goat cheese, semi firm with rind

Bleu d’auvergne, france Cow’s milk, firm creamy texture, blue veined

Cantal de lagouille, auvergne france Unpasteurized cow’s milk, firm Served with warm walnut raisin bread And seasonal compote Served with okanagan walnut and raisin bread $6.50 per selection


West (before)