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