Dinner
Small Hot & Cold Plates
lobster 15
Bisque / gingersnap soil / creme fraiche / chive stick / lobster croquette
BEETS 14
golden / purple / candy cane / burnt honey ricotta / truffle snow / walnuts / micro herb salad
scallops 18
qualicum bay scallops / pumpkin risotto / ginger lacquer / spiced sage espuma
CALAMARI 15
coriander and star anise dusted / fried / nuoc cham
carrot 16
carrots "5 way" braised, pickled, raw, roasted, pureed / black garlic / buratta / puffed wild rice
TUNA 17
torched BC albacore tuna / sweet soy / wasabi mayo / pickled ginger / cucumber / cabbage / avocado / crispy shallots
spinach 18
red & green spinach / bacon / fried capers / creamy garlic dressing / parmesan / crouton
TARTAR 18
hand cut tenderloin / classical seasonings / shaved foie gras torchon / toast
MUSHROOM 16
Le Corpin mushrooms / soft polenta / reggiano / veal jus / truffle snow
CHARCUTERIE 26
selection of in house locally sourced cured meats / cheese / assorted house pickles / rabbit pate / mustard /crostini
ThE SOCIAL PLATE 29
calamari / mushrooms / tuna / tater tots / chefs addition
Full Plates
tuna 32
seared rare albacore / cofit cherry tomatoes / black garlic / aerrondaise / nicoise beans / smoked coconut
pheasant 33
house pancetta wrapped 1/2 bird / thyme / yam cornbread / squash puree / caramelised shallot jus
PORK 29
roasted loin chop / cheesy polenta / mustard fruit / rapini / pan jus
FOIE GRAS BURGER 27
house ground / seared foie gras boston lettuce / tomato / peach pepper chutney / hand cut onion rings / Mississippi sauce
CHICKEN 28
grain fed breast / hand rolled potato gnocchi / sherry brown butter
DUCK 29
'confit' leg / white bean & sausage stew / marjoram / shallot jam
short rib 30
brined, smoked & braised / cheesy polenta / gremolata
strip 34
grilled striploin / Yukon Gold frites / broccolini / truffle mayo / sherry brown butter
PASTA 22
garlic / XV olive oil / tomato / nicoise olives / basil / parsley / pistachios / parmesan / white wine / hand cut fettucine
BEEF 38
tenderloin / yukon gold mash / Le Coprin mushrooms / peppercon jus
LAMB 35
braised shank / white bean, feta puree / cucumber yogurt / tomato butter
Ling cod 30
Roasted / clam risotto / crispy chorizo / chorizo bourride
After Dinner
items & pricing are subject to change
Cheeses
8 for each selection - Served with cranberry bread and grapes
FLEURON 8
semi firm / cow's milk / blue / earthy / Quebec
LA LIBERTE 8
pasturized organic / cow's milk / triple cream / mushroom flavour
AVONLEA CLOTHBOUND CHEDDAR 8
tangy/ salty / touch of sweetness / 12 months
LE SAUVAGINE 8
cow's milk / earthy perfume / silky / soft
SEINE D'HELENE 8
cow & sheep's milk / semi firm / Quebec
LE 1608 8
washed rind / fruity flavor / barny aroma / Quebec
CENDRILLION 8
goat's milk / ashy rind / semi soft
LE GRANDE FROMAGE 29
a selection of 4 cheeses
Desserts
items & pricing are subject to change
CARROT 9
ginger cream cheese frosting / spiced nuts / mascarpone ice cream
CHOCOLATE 9
milk chocolate peanut butter mousse / compressed brownie / hazelnut chocolate bar / concorde grape jell
apple 9
spiced apple galette / caramelized pecans / brown butter gelato
CRÈME BRULEÉ 9
vanilla bean / compote / biscotti / orange sorbet
DESSERT PLATTER 29
A taste of all our sweet creations
Chef Jordan Holley
Chef Matt Hall
Please inform your server of any allergies or food concerns.
All menu items are subject to change without notice.