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, however please note, we are a small restaurant and kitchen and not all dishes can be modified. We will always have vegetarian, vegan, gluten free, dairy free + nut free options. For anything else, please let us know in advance so that we can ensure we are prepared.

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

 

CELEBRATE THE SEASON

Marinated Cucumber + Daikon, Pickled Pear, Fermented Lettuce, Garum Vinaigrette, Shaved Foie Gras, Toasted Almond, Basil

 

CAULIFLOWER VELOUTE

Local Side Stripe Shrimp, Fresh Ginger, Chili Oil, Celery

 

CHOPPED ‘NATURAL GIFT SEAFOOD’ TUNA CRUDO

Smoky Chilled Dashi, Foraged Cynamoka Berry, Toasted Walnut Oil, Salted Turnip

 

 

GENTLY CURED ‘LOIS LAKE’

STEELHEAD MOSAIC

Fermented White Asparagus, Radish, Dill, Trout Roe, Cultured Cream

 

MIDDLE

AGED ‘THIESSEN FARM’ DUCK

Slow Roasted Breast, Crispy Thigh, Toasted Grain + Mushroom Porridge, Rutabaga Yakitori, Earthy Sauce

 

 

SMOKEY FRASER VALLEY PORK BELLY + PACIFIC OCTOPUS

‘Broken Grain Farm’ Heirloom Corn Polenta, Confit Squash, Sour Cabbage, Gochujang

 

 

BUTTER POACHED HALIBUT

Fermented Potato Dumplings, Apple, Kohlrabi, Bay Leaf, 'Venturi-Schulze' Verjus Beurre Blanc

 

 

CRISPY ‘TWO RIVERS’

BONELESS BEEF SHORT RIB

Beef + Onion Pie, Whipped Potato, Spice Roasted Carrots, Kvass Jus

 

END

KOJI CARROT CAKE

Caramlized Crémeux, Maple Tuile, Spiced Orange Butter

NURSE LOG

Rolled Spruce + Milk Chocolate Mousse, Cynamoka Berry, Candied Lichen

CHOCOLATE RUBBLE

Textures of Chocolate, Sea Buckthorn,

Dulce de Leche, Sponge Toffee

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

 

HALIBUT CEVICHE

Grapefruit + Wild Rose Marinade, Ginger, Horseradish Aioli,

House Made Hot Sauce, Lettuce, Rice Crisps

Rias Baixas 2017, Terras Gauda, SPA

 

CRISPY 'WEST PACIFIC SEAFOOD' SABLEFISH

Kohlrabi, Turnip, Apple, Fermented Bean Caramel

Hyperdrive 2019, Rigour & Whimsy, Okanagan Valley, CAN

 

ROASTED ‘TWO RIVERS MEATS’ COULETTE

Wild Rice Spaetzle, Charred Onion, Mushroom, Koji Jus

Chateauneuf-Du-Pape 2017, Clos de l’Oratoire Des Papes, FR

 

AVONLEA CHEDDAR WAFFLE

Brandenburg No 3, Venturi Shultze, Cobble Hill, BC

 

EARL GREY ICE CREAM

Lemon Curd, Cynamoka Berry, Citrus Sable, Crispy Milk Foam

Earl Grey Sour

FEELING HUNGRY OR WANT TO TREAT YOURSELF?

ADD A HUMDOG TO YOUR SNACKS $9