PRIVATE DINING

  • Heirloom Beet and Citrus Salad
    roasted beets, stracciatella, candied hazelnuts, herb emulsion, BC honey drizzle, nasturtium (GF / VG)

    Grilled English Peas
    herb emulsion, chorizo crumb, fennel, pickled kohlrabi, pea shoots, ricotta salata (GF / VG)

    Tomato, Peaches, and Burrata
    heirloom tomatoes, grilled peaches, burrata, charred peach and yuzu vinaigrette, toasted pistachio, shiso, basil (GF / VG)

    Green Gazpacho
    crispy proscuitto, ricotta, watercress (GF)

  • Miso Glazed Hokkaido Scallops
    lemongrass purée, crispy cavolo nero, king oyster mushroom

    Braised Pork Belly Divorciados
    tender braised pork belly, tapioca fritter, smoked soy bbq sauce, cucumber mint salsa verde, puffed rice, pickled red onion, cilantro and watercress (GF)

    Hamachi Crudo
    Vietnamese jalapeño emulsion, radish, toasted coconut, crispy shallots, cilantro, crushed peanut

  • Chanterelle Cacio e Pepe
    preserved chanterelles, cured egg yolk, black pepper, pecorino romano, chives (VG)

    Spicy Lobster Vodka Rigatoni
    pickled calabrian chili, breadcrumbs, herbs, grana padano

    Prosciutto and Buratta Mezzaluna
    basil butter sauce, pecorino romano

    Mortadella Tortellini
    creamy rabiola sauce, chives, pecorino romano

  • Miso Glazed Sablefish
    miso-glazed sablefish, charred baby bok choy, roasted kohlrabi, sake beurre blanc, crispy leeks

    Chicken Supreme
    crispy skin chicken breast, lemongrass-coconut emulsion, roasted campari tomato, pickled mango, daikon, Thai herb salad, kaffir lime crumb (DF)

    Seared Beef Tenderloin
    koji marinated grilled summer veg, herb roasted maitake mushroom, celeriac puree, black garlic demi (GF)

    Wild Caught Chinook Salmon
    grilled wild salmon, lemongrass puree, fennel, endive, and orange salad, tarragon beurre blanc using house-made tarragon vinegar, lemon balm and watercress (GF)

    Celeriac Pithivier
    celeriac and truffle terrine, mushroom duxelle, vegan demi glace (V)

  • Honey Lavender Panna Cotta
    Silky lavender-infused panna cotta with vanilla, BC honey, and pepita crumble (GF, VG)

    Strawberry Basil Mille-Feuille
    crisp puff pastry, poached strawberries, basil-infused diplomat cream, powdered sugar (VG)

    Dark Chocolate Cherry Bar
    chocolate delice, poached BC cherries, whipped vanilla mascarpone (GF, VG)

  • Person grating cheese onto a plate of pasta with beef stew, wearing a white chef's coat and apron, with tattoos on their arms, in a kitchen.

    Chanterelle Cacio e Pepe

    preserved chanterelles, cured egg yolk, black pepper, pecorino romano, chives

  • A white plate with sliced raw fish, radish slices, jalapeño slices, microgreens, and a small amount of brown crumbled garnish, arranged artistically.

    Hamachi Crudo

    Vietnamese jalapeño emulsion, radish, toasted coconut, crispy shallots, cilantro, crushed peanut

  • Two sushi chefs preparing sushi in a modern kitchen with various sushi ingredients on the counter.

    Let us cook for you!

    We clean up, too!

  • Decorative cupcake with white frosting and small green leaves on top, placed on a white plate on a gray surface.

    Strawberry Basil Mille Feuille

    crisp puff pastry, poached strawberries, basil-infused diplomat cream, powdered sugar