MENUS
We offer seasonally changing menus based on what our farmers, fishers, foragers and producers can provide us with at the time.
This means that the menu you view today may not be the menu you will receive when you come next month, next week, or even tonight!
We do our best to accommodate allergies and we will always have vegetarian, vegan, gluten free, dairy free + nut free options. For complex dietary requirements we ask that you let us know in advance and leave the menu choices in the Chef's hands to prepare suitable dishes.
PLUVIO THREE COURSE DINNER
$79 PER PERSON
CREATE YOUR OWN STORY WITH YOUR CHOICE OF BEGINNING + MIDDLE + END
When making a reservation + selecting this menu, the table will be reserved for you for two hours, after which time we would respectfully ask for the return of the table to prepare it for our next guests.
BEGINNING
GRILLED SALISH SEA MUSSEL TART
Smoked Maple Syrup Glaze, Sea Water Ricotta, Fermented White Asparagus,
Kombu Oil, Lemon Balm
LOCAL HUMPBACK SHRIMP ESCABECHE
Nootka Rose + Salmonberry Marinade,
Sake Kasu, Radish Carpaccio, Apple, Horseradish
SHOYU ALBACORE TUNA CRUDO
Fermented Green Strawberries, Roasted Strawberries, Sea Lettuce, Pickled Ginger, Rooftop Shiso
GENTLY CURED ‘LOIS LAKE’
STEELHEAD MOSAIC
Island Tomatoes, Marinated Local Cucumber, Vadouvan Oil, Trout Roe, Cultured Cream, Garden Herbs
FEELING HUNGRY OR WANT A SNACK?
Add a Humdog for $9
MIDDLE
SEARED LINGCOD
Roasted Fish Bone + Kosho Broth, Green Garlic, Seaweeds, Grilled Green Onion, Fermented Potato Dumplings
SMOKEY SLOW COOKED
PORK BELLY + SHRIMP
Spiced Miso Glaze, Side Stripe Shrimp, Poached Rhubarb, Caramelized Sunchoke, Toasted Almost Crumble, Roasted Shallot
BUTTER POACHED HALIBUT
Clam + Pea Tip Emulsion, New Potatoes, Leek, Morel Mushrooms, Bay Leaf Aioli, Crispy Chicken Skin
CRISPY ‘TWO RIVERS’
BONELESS BEEF SHORT RIB
'Avonlea' Cheddar + Mushroom Pie, Bitter Greens, Spruce + Mushroom Sauce, Locally Cultivated Mushrooms
EVERYTHING IS BETTER WITH SCALLOPS!
Add scallops to any dish for $12
END
SAVE THE BEES
Honey + Elderflower Mousse, Lemon Curd, Crunchy Meringue, Graham Crumble
NURSE LOG
Rolled Spruce + Milk Chocolate Cake, Cynamoka Berry, Candied Lichen
SPRING STRAWBERRY
Ginger Panna Cotta, Macerated Strawberry, Cirtus Cookie, Strawberry + Kasu Sorbet
CHEESE
A selection of our favourite Canadian Cheese
Homemade Bread, Crackers, Nuts, Fruits + Preserves
CHEF'S TASTING MENU
GO ALL IN (FOOD + WINE) $150 PER PERSON
JUST FOOD $101 PER PERSON
FIVE COURSE MENU FOR THOSE WITH A SENSE OF ADVENTURE OR LOOKING TO TREAT YOURSELF!
When making a reservation + selecting this menu, the table will be reserved for you for an two and a half hours, after which time we would respectfully ask for the return of the table to prepare it for our next guests.
CELEBRATE THE COAST
SNACKS
MARINATED FISH LETTUCE WRAPS
Garum Caramel, Homemade Hot Sauce, Fermented Vegetables,
Caramelized Scallop Aiolo, Bouquet of Seasonal Lettuce + Garden Herbs
Pluvio, White field blend 2020, Averill creek, Cowichan, BC
GRILLED LOCAL OCTOPUS
Gochujang, 'Broken Grain Farms' Jade Corn Polenta,
Roasted Cucumber, Hakurei Turnip
Cotes Catalanes, Cuvee Marguerite 2018, Matassa, FR
ROASTED ‘TWO RIVERS MEATS’ SIRLION CAP
Crispy Potato Pave, Vancouver Island Morel Mushroom,
Foraged Watercress, Foie Gras Torchon, Kvass Jus
Roero 2017, Matteo Corregia, Piemonte, IT
AVONLEA CHEDDAR WAFFLE
Brandenburg No 3, Venturi Shultze, Cobble Hill, BC
KOJI CARROT CAKE
Dulce de Leche, Candied Lemon, Meringue
Moscato d'asti 2017, Vietti, Piemonte, IT
FEELING HUNGRY OR WANT TO TREAT YOURSELF?
ADD A HUMDOG TO YOUR SNACKS $9