PLUVIO
menus
We offer seasonally changing menus based on the best available ingredients from our farmers, fishers, foragers and producers.
This means that the menus below are 'sample menus', so may not be the same when you come next month, next week, or even tonight!
We do occasionally have to adjust our menu prices, however unless we notify you, increases will only be small.
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Pluvio Three Course Dinner
$99 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.
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BEGINNING
MIDDLE
END
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CHARCOAL GRILLED SPRING SALMON
​Homemade Wild Rose Teriyaki, Grilled Strawberries, Dashi, Garden Nasturtium, Charred Onion
ONTARIO BISON TARTARE
Corned Bison Tongue, Cornbread Crumble, Pickled Mustard Seeds, Tarragon, Fermented Radish, Seedy Crackers
GRILLED LOCAL SPOT PRAWNS
Okanagan Peaches, Grilled Bread, Toasted Hazelnuts, Basil, Garlic + Garum Butterscotch (+$5 supplement)
‘NATURAL GIFT SEAFOOD’ ALBACORE TUNA CRUDO
Tomato Gelée, Horseradish Granita, Fermented Lettuce, Bull Kelp, Rice Crisps
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CONFIT PACIFIC HALIBUT
Salt Spring Island Citrus Kosho Butter, Fennel, Tomatoes, Chanterelle Mushrooms, Fishy Tater Tots
SMOKEY BBQ PORK BELLY
Char Sui Sauce, Squid + Pork Dumplings, Hakurei Turnips, Foraged Morel Mushrooms
CARAMELIZED LOCAL SABLEFISH
Mole Amarillo, Roasted Okanagan Stone Fruit, Summer Squash, Nixtamal Corn Fritter, Hazelnut Salsa Macha
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GRILLED ‘PRAIRY RANCHERS GRASS FED’ BONELESS BEEF SHORT RIB
Miso HP, Local Corn, Crispy Oyster Mushrooms, Blue Clair Cheese, Pâté Chinois
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FEELING HUNGRY
OR WANT TO TREAT YOURSELF?
+ Humdog: $12
+ Northern Diving Sturgeon Caviar Experience: $70 to share
+ Scallops: $15
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FOREST
Spruce Sponge, Local Blackberry,
Chocolate and Candy Rocks
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GARDEN
Raspberry Mousse, Garden Sorrel, Lemon Sponge, Raspberry Sorbet, Crunchy Meringue
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SEA
Chocolate Crémeux, Sea Buckthorn Caramel, Espresso Chantilly, Sponge Toffee,
Vancouver Island Fleur de Sel
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FARM
Quebec Baluchon Cheese, Preserved
Tomato, Strawberry Mostarda, Crackers
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Chef's Tasting Menu
FOOD + WINE PAIRING: $180 PER PERSON
JUST FOOD: $125 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.
SNACKS
+ Humdog: $12
+ Champagne Brut, Carte d'Or, Drappier, France: $19
+ Northern Diving Sturgeon Caviar Experience: $70 to share
LOCAL FISH LETTUCE WRAPS
Nectarine, Poblano Peppers, Charred Shishito + Sesame Aioli,
Crispy Bits, Preserved Vegetables, House Made Hot Sauce
Pluvio 2021, Averill Creek, Cowichan Valley, BC
GENTLY COOKED CHINOOK SALMON
Great Northern Beans, Okanagan Peaches, Rooftop Fig Leaf Oil,
Foraged Sweet Woodruff Beurre Blanc
+ Scallops: $15
Capella 2021, Clos du Soleil, Similkameen Valley, Canada
CRISPY ONTARIO VEAL CHEEKS
Apricot + Garum Glaze, Chanterelle Mushrooms, Charred Apricot,
Fingerling Potato, Roasted Eggplant
Jumilla, Monastrell 2021, Casa Castillo, Spain
AVONLEA CHEDDAR WAFFLE
Fresh Truffle, Mountain Huckleberry Purée, Garden Thyme
Brandenburg No.3, Venturi Schultze, Cowichan Valley, BC
STONE FRUIT + CORN
Bourbon + Noyaux Cake, Corn Ice Cream, Cherry, Dolce de Leche Mousse
Commodore Sour
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We do our best to accommodate severe allergies and we will always have vegetarian, vegan, gluten free, diary free, shellfish free and nut free options.
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For complex and severe dietary requirements outside of those listed, we ask that you let us know in advance. We can accommodate most things if you are happy to leave the menu choices in the Chef's hands, however there are a few things that we unfortunately cannot eliminate from our food, such as naturally occurring sulphites or fermented products.
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