Three Course Menu

$46 Per Person | Wine Pairings +$30

Starter

WAGYU BEEF CARPACCIO
baby arugula salad, shaved grana padano, crispy capers, truffle aioli

or

SUMMER BERRY QUINOA SALAD [GF]
braised organic quinoa, fancy greens, goat cheese, avocado, toasted cashews, fresh berries, raspberry balsamic vinaigrette

or

GRILLED OCTOPUS NICOISE [GF]
red wine braised octopus, potato confit, grape tomatoes, kalamata olives, pickled egg, dijon vinaigrette

or

LOBSTER & CRAB BISQUE
savory lobster, seared crab cake, seasoned local arugula, italian parsley

Wine Suggestions – 6oz Monvin Pinot Grigio or 6oz Mission Hill Estate Rosé

Entrée

PAN SEARED SEA BASS
fresh boneless filet, house-made italian gnocchi, sundried tomatoes, sautéed garlic, pinot grigio, rooftop herbs, grated parmesan

or

LOBSTER CAPELLINI
sautéed lobster, angel hair pasta, white wine, sundried tomatoes, vine ripened tomatoes, parmesan cheese, garlic & fresh herbs, anchois butter, garlic focaccia

or

RED THAI CURRY [GF][V]
coconut milk, jasmine rice, charred vegetables, toasted cashews, peppers, mint

or

DUCK A L’ORANGE [GF]
fraser valley duck breast, orange gastrique, thyme roasted baby potatoes, cranberry relish

or

OPAL VALLEY LAMB [GF]
low & slow braised lamb shank, roasted garlic mash, fresh herbs, shiraz demi, mint reduction

Wine Suggestions – 6oz Red Rooster Merlot or 6oz See Ya Later Ranch Pinot Noir or 6oz Mission Hill Estate Chardonnay

Dessert

TIRAMISU
mascarpone cheese, savoiardi, local espresso, chocolate dust, berry coulis

or

SEASONAL CREME BRULEE
please ask your server

Wine Suggestions – 2oz Quails’ Gate Late Harvest Optima