House made Warm Flat Bread with Three-Region Dipping Sauces

8.50

Masoor Dal Soup with Coconut Cream and Tarka Shallots

8.

Fattoush Salad with Romaine, Cucumbers, Tomatoes, Carrots, Radish, Sumac and Crispy Naan Croutons

8.50

British Columbia Savory Clams, Tamarind-Lime Broth

8.

Aloo Ki Tikki Potato Cakes on Coriander-Mango with Indian Spiced Pineapple-Currant Chutney

8.50

Pan Seared Scallops, Bacon Accented Lentils, Red Kuri Squash, and Maple Braised Pearl Onion and Chantrelle Compote

13.

Terah Phoran Rubbed Fish (Daily) on Pickeld Ginger Rice, Local Farm Greens and Shallot-Sesame Coulis

12.

Spiced Pork Dumplings, Apricot Glaze, Apple-Tangerine Slaw

9.

Japanese Albacore Sashimi with Mango, Cucumber, Ginger-Lime Dressing

11.

Grilled Mexican Blue Shrimp, Artichoke Heart, Sun-Dried Tomato Curry

13.

Pomegranate Glazed Maple Leaf Farms Duck Breast on Sage Scented Kabocha Squash, Spinach, Red Onion and Roasted Anjou Pear

14.

Ginger Sauteed Udon Noodles with Roasted Artichoke Hearts, Grilled Asparagus, Spinach, Sunburst Squash and Cashews

9.

Grilled Schezuan Pepper hanger Steak, Sweet Corn Polenta, Shiitake Black Bean Mushroom Compote, Organic Spinach

12.