Menu

If you have time constraints for lunch, please let us know.
We will guarantee your departure in 45 minutes.

 

dine out

West is participating in the dine out Vancouver event from January 18th until February 3rd.

 

first course

BELGIUM ENDIVES
roasted gala apple, fromage frais, candied walnuts

ALBACORE TUNA
baby fennel, capers, tonnato sauce

CARAMELIZED ONION BROTH
gruyere cheese gougere, roasted onion

mains

ROASTED BC LINGCOD
olive oil smashed potato, kale pesto, braised celery

BRAISED PARADISE VALLEY PORK CHEEK
smoked farro, charred cabbage, mustard jus

HOUSEMADE CAVATELLI
mushroom Bolognese, arugula, pecorino

dessert

BUTTERMILK PANNA COTTA
poached d’anjou pear, brown butter crumble

CHOCOLATE FONDANT
peanut butter mousse, milk chocolate feuilletine, banana ice cream

STICKY TOFFEE CAKE
espresso ice cream, caramel sauce

 

petits fours

 

$35 per person

 

 

a la carte

 

starters

west coast oysters
grated horseradish, classic mignonette, lemon 3.75 each

crispy yarrow meadows duck salad
macerated raisins, toasted pine nuts, arugula pesto 18.5

handpicked biodynamic greens
root vegetables, selection of dressing 17/23

beef tartare
capers, cornichons, anchovy, smoked quails egg 21

diver caught scallops
caramelized parsnip, maple bacon vinaigrette 9 each

 

mains

wild bc salmon
slow cooked leeks, manila clams, guanciale, navy beans 29

free range omelette
spinach, mixed mushrooms, farmhouse cheddar 19.5

AAA flat iron steak frites
peppercorn jus, watercress 28

west burger
sesame seed bun, housemade pickle,farmhouse aged cheddar, bacon
caramelized onions, west fries 19.5

 

for the table

roasted mushrooms 11
west fries 9.5

starters

 

west coast oysters
grated horseradish, classic mignonette, lemon 3.75 each

handpicked organic greens
shaved root vegetables, selection of dressings 17

beef tartare
capers, cornichons, anchovy, smoked quails egg 21

diver caught scallops
caramelized parsnip, maple bacon vinaigrette 9 each

 

 

mains

 

sea

b.c. salmon
slow cooked leeks, manila clams, guanciale, navy beans 33.5

haida gwaii sablefish
soy sake glazed, jasmine rice, gai lan, sesame 42.5

 

land

roasted maple hill farms chicken
miatake mushroom, roasted onion tartlet, sauce soubise 36.5

alberta beef flatiron steak 5oz 36
AAA alberta beef tenderloin 5oz 43
blue goose bone in ribeye for two 26oz 120
yukon gold potato puree, spinach, wild mushroom, peppercorn jus

 

for the table

west fries 9.5
pomme puree 10.5
wild and foraged mushrooms 13

dessert

cheesecake
preserved coronation grape, pistachio 14

pumpkin tartlet
smoked cinnamon ice cream, candied walnuts 13

buttermilk panna cotta
genoise, poached pears, brown butter crumble 14

chocolate fondant
peanut butter mousse, milk chocolate feuilletine, banana ice cream 15.5

guanaja chocolate souffle
vanilla creme anglais 15.5
(please allow for 15 minutes preparation time)

house made sorbet or ice cream 12.5

assortment of petits fours 6.5

 

chef tasting menu

 

amuse bouche

fresh shucked oysters
gala apple granite, creme fraiche

diver caught scallop
caramelized parsnip, maple bacon vinaigrette

biodynamic risotto
wild and cultivated mushrooms, porcini puree, la sauvagine

roasted lamb shank
roasted sunchokes, grilled spring onions, sunflower seed gremolata

selection of cheese
10 supplement

pre dessert

pumkin tartlet
smoked cinnamon ice cream, candied walnuts

petit four

98 per person
*wine pairings available

vegetarian
tasting menu

 

amuse bouche

beetroot salad
toasted pumpkin seed, avacado

carmelized onion soup
aged gruyere, black pepper crouton, sherry gastrique

biodynamic risotto
wild and cultivated mushrooms, porcini puree, la sauvagine

ricotta agnolotti
acorn squash, sunchokes, roasted parsnip, root vegetable reduction 28.5

selection of cheese
10 supplement

pre dessert

cheesecake
hazelnut dacquoise, raspberry gelato

petit four

85 per person
*wine pairings available

 

Available from January 18th - February 3rd

 

starter

belgium endives
roasted gala apple, fromage frais, candied walnuts

albacore tuna
baby fennel, capers, tonnato sauce

caramelized onion broth
gruyere cheese gougere, overnight onion

 

mains

roasted bc lingcod
olive oil smashed potato, kale pesto, braised celery

braised paradise valley pork cheek
smoked farro, charred cabbage, mustard jus

housemade cavatelli
mushroom bolognese, arugula, pecorino

 

dessert

buttermilk panna cotta
poached anjus pear, brown butter crumble

chocolate fondant
peanut butter mousse, milk chocolate feuilletine, banana ice cream

sticky toffee cake
espresso ice cream, caramel sauce

 

 

$45 per person

amuse bouche

northern divine caviar, creme fraiche, chive potato

 

first

gem lettuce salad
black olive, avocado, almond, pickled shallot

smoked maitake mushroom
delice de bourgogne, roasted onion, sunflower seeds

citrus cured scallop and sawmill bay oysters
buttermilk emulsion, celery, horseradish, brioche

beef tartare
quail egg, anchovy, capers, smoked mayo

 

second

bc honey mussels
salsa romesco, grilled focaccia, fennel

potato gnocchi
butter poached nova scotia lobster, roasted mushroom

sunchoke ravioli
wild mushroom, sauvagine, shaved perigord turffles

 

main

prime ny striploin
potato and bone marrow croquette, spinach, port braised shallot

yarrow meadows duck breast
apricot mostarda, carrot pave, pistachio

west creek coho salmon
grilled brassica, confit onion, bagna cauda

ricotta agnolotti
acorn squash, sunchokes, roasted parsnip, root vegetable reduction

 

dessert

buttermilk panna cotta
poached d’anjou pear, brown butter crumble

chocolate fondant
peanut butter mousse, milk chocolate feuilletine, banana ice cream

sticky toffee cake
espresso ice cream, caramel sauce

guanaja chocolate souffle for two
vanilla creme anglais

 

petits fours

 

$125