Dinner

Fraser Valley Duck Liver Parfait – Honey Fermented Cranberry

16

Potato Gnocchi – Walnut and Squash Browned Butter Sauce (V)

18

Kohlrabi and Cabbage Gomae – Pumpkin Seeds, Maple (VE)

13

Masa’s Rice Congee – Sea Urchin X O Sauce, Fried Egg, Crispy Shallot

16

Rosemary Smoked Sieglinde Potatoes – Potato Skin Cream, Black Garlic (V)

15

Fried Chicken and Biscuits – Potato Puree, Charred Cipolinni

16

Crispy Kabuli Chickpeas and Herbs – Fermented Sunchoke Puree, Pickles (VE)

20

Charcoal Grilled 12 oz Dry Aged Ribeye – Shio Koji Butter

56

House Milled Sourdough Bread and Cultured Butter (V)

6

Celeriac Agnolotti – Crispy Beef, Garlic Cream

23

Smoked Desolation Sound Mussels – Forest Mushrooms, Yuzu Miso Caramel

19

Celery Root Salad – Almond and Pickle Remoulade (VE)

14

Bleu Benedictine Cheese – Quince Paste, Crisps (V)

15

Shaved Desolation Sound Scallop – Scallop Roe Chawanmushi, White Kombu

19

Family Style Sharing Menu

56  (per guest)

(V) Vegetarian (VE) Vegan  

Dinner

Fraser Valley Duck Liver Parfait – Honey Fermented Cranberry 

16

Potato Gnocchi – Walnut and Squash Browned Butter Sauce (V)

18

Kohlrabi and Cabbage Gomae – Pumpkin Seeds, Maple (VE)

13

Masa’s Rice Congee – Sea Urchin X O Sauce, Fried Egg, Crispy Shallot

16

Rosemary Smoked Sieglinde Potatoes – Potato Skin Cream, Black Garlic (V)

15

Fried Chicken and Biscuits – Potato Puree, Charred Cipolinni

16

Crispy Kabuli Chickpeas and Herbs – Fermented Sunchoke Puree, Pickles (VE)

20

Charcoal Grilled 12 oz Dry Aged Ribeye – Shio Koji Butter

56

House Milled Sourdough Bread and Cultured Butter (V)

6

Celeriac Agnolotti – Crispy Beef, Garlic Cream

23

Smoked Desolation Sound Mussels – Forest Mushrooms, Yuzu Miso Caramel

19

Celery Root Salad – Almond and Pickle Remoulade (VE)

14

Bleu Benedictine Cheese – Quince Paste, Crisps (V)

15

Shaved Desolation Sound Scallop – Scallop Roe Chawanmushi, White Kombu

19

Family Style Sharing Menu

56  (per guest)

(V) Vegetarian (VE) Vegan