First Plates

Sunchoke Soup $11.50 with black truffle crostini Manila Clam Chowder with Smoked Sablefish $13.50 and Chef's Creek oyster beignet Quebec Foie Gras and Chicken Liver Parfait $17.50 on apple jelly, with toasted brioche Roasted Scallops with Crisp Housemade Bacon $15.50 and tomato jam Atlantic Lobster and Soybean Risotto $17.50 finished with fresh tarragon Smoked Salmon Salad with Quail's Egg $14.50 sour cream vinaigrette Terrine of Duck Confit, Lentil and Shallot wrapped with Proscuitto $14.00 young greens with grainy mustard vinaigrette Dungeness Crab Salad $16.00 with celeriac and granny smith apple Sugar Pumpkin Ravioli from Pemberton Valley $13.50 parmesan sage butter Salad 'West' $11.50 with root vegetable chips

Second Plates

Grilled Ahi Tuna $29.50 coriander and sweet pepper cous-cous, cherry tomato butter Ucluelet Rock Sole Lightly Poached with Side Strip Prawns $27.50 butternut squash gnocchi Sablefish with Shimji, Shiitake Mushrooms $28.00 and manila clams Crisp Arctic Char with Dungeness Crab Cake $29.50 spiced clear lobster broth Pot Roasted Baby Chicken with Fresh Thyme $28.00 wild mushroom ravioli Suckling Pork with Savoy Cabbage and Honey Sauteed Garnish $27.50 apricot and marjoram jus Roast Breast of Quebec Barbarie Duck $29.00 with carmelized endive and port braised red cabbage Alberta Beef Tenderloin with Old Fashioned Mustard $35.00 fresh herb and tomato crust with pomme puree Rosemary Scented Slow Cooked Lamb Shank $29.00 szechuan pepper crusted pumpkin, grainy mustard gnocchi Locally Foraged Wild Mushroom and Ricotta Ravioli $19.50

“ dropping of menu barriers in no way means Hawksworth has lowered the standards he learned from Raymond Blanc, Marco Pierre White, and other culinary luminaries.”

Angela Murrills, Georgia Straight February 2003