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
$78 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
GRILLED GIANT PACIFIC OCTOPUS
XO Sauce, Fermented Squash Glaze, Fresh Winter Squash Salad
‘NATURAL GIFT SEAFOOD’
TUNA TARTARE
Kasu Dressing, Mussel Aioli, Seaweeds,
Rice Crisps, Chilled Dashi
GRILLED + BAKED
VANCOUVER ISLAND OYSTERS
Pine Mushroom Aioli, Mushroom + Onion Crumble, Spruce, Pickled Honey Mushrooms
MIDDLE
AGED ‘THIESSEN FARM’ DUCK
Slow Roasted Breast, Earl Grey + Cynamoka Berry Jus, Beets, Caramelized Onion + Duck Pasty, Wild Rose Pickled Radicchio
SMOKEY FRASER VALLEY PORK BELLY
Hazelnut Caramel Glaze, Crispy Squid Dumplings, Poached Apple, Crispy Brassicas, Sea Truffle
GRILLED ‘LOIS LAKE’ STEELHEAD
Sea Buckthorn + Kosho Butter, Smoked Salmon Gyoza, Confit Pumpkin, Charred Shallot
CRISPY ‘TWO RIVERS’
BONELESS BEEF SHORT RIB
Koji Jus, Celeriac Puree, Braised King Oyster Mushroom, Crispy Potato, Fresh Truffle
END
KOJI CARROT CAKE
Roasted White Chocolate Crémeux, Maple Butter Tuile, Spiced Orange Caramel
SUNDAE BY THE SEA
Sea Buckthorn Ice Cream, Hazelnut Créme, Chocolate Mousse, Mocha Drizzle
STICKS + STONES
Cynamoka Berry Semi-Freddo,
Crunchy Meringue, Chocolate Soil,
Spruce Candied Lichen
CHEESE
A selection of our favourite Canadian Cheese
Homemade Bread, Crackers, Nuts, Fruits + Preserves
CHEF'S TASTING MENU
GO ALL IN (FOOD + WINE) $146 PER PERSON
JUST FOOD $98 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
FLAKED SABLEFISH
Fermented Green Blueberries, Chanterelle Mushroom Conserva,
Green Garlic, Foraged Watercress
King Chardonnay 2018, Bella Winery, Naramata, BC
LIGHTLY COOKED ‘LOIS LAKE’ STEELHEAD MOSAIC
Kohlrabi, Dill, Apple Beurre Blanc, Trout Roe
Saint-Joseph 2016, Domaine Ferraton Pere & Fils, FR
ROASTED BEEF STRIPLOIN
Thyme + Fermented Huckleberry Jus, Crispy Potato Pavé
Touraine, KO in Cot we trust 2016, Pierre-Olivier Bonhomme, FR
AVONLEA CHEDDAR SHORTBREAD
Brandenburg No 3, Venturi Shultze, Cobble Hill, BC
CRANBERRY MOUSSE
White Chocolate Semi-Freddo, Vanilla Crumb,
Poached Cranberries
Moscatto d'Asti 2017, Vietti, Piemonte, IT
FEELING HUNGRY OR WANT TO TREAT YOURSELF?
ADD A HUMDOG TO YOUR SNACKS $9