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Dinner 7 nights a week
Sunday - Friday 5:30 p.m.
Saturday 5:00 p.m.
Closed Dec 24, 25, 26
| FIRST COURSE |
LOBSTER BISQUE
with Nova Scotia lobster medallions and a touch of Armagnac |
13.00 |
TRIO OF TARTARE
ahi, scallops & salmon accented with lobster & olive oil, nori seaweed chips |
14.00 |
GRILLED CALAMARI
marinated, served with roasted jalapeno aioli |
15.00 |
 OYSTER MOTOYAKI
a favoured dish from Karen Barnaby at our sister restaurant The Fish House in Stanley Park. Oysters baked with wasabi mayonnaise, pickled ginger & black sesame |
15.00 |
ROASTED MUSSELS
on a sizzling cast iron pan, chorizo, pine nuts, caper "beurre noir" |
15.50 |
DARK RUM MARINATED AHI TUNA CARPACCIO
scallion tamarind compote over jicama salad with peanut rice wine vinaigrette |
16.00 |
SOFT SHELL CRAB TEMPURA
over chunky tomato & avocado salsa, jalapeno corn bread & lime cilantro coulis |
16.75 |
SEAFOOD PLATTER FOR TWO OR MORE
oysters, mussels, tiger prawns, scallops, candied salmon, crab claws & crispy vegetables |
18.00/per person |
FRESH SHUCKED OYSTERS
market selection |
2.50 each |
| FRASER VALLEY VEGETABLE SOUP |
7.25 |
SELECTION OF FRASER VALLEY TENDER GREENS
hazelnut vinaigrette, blue cheese crumble, Okanagan fruit bread chip |
7.50 |
| MANILA CLAM CHOWDER |
8.25 |
CAESAR SALAD
oven baked croutons, shaved grana padano cheese (with fresh local shrimp add $5.00) |
8.75 |
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| SECOND COURSE |
CREAMY WILD MUSHROOM RISOTTO
rice finished with sauteed mushrooms and served in grana padano Parmesan cup |
24.00 |
PARSLEY GARLIC LINGUINI
tossed with mussels, clams, Alaskan black cod & bay scallops, finished with grana padano Parmesan cheese |
25.50 |
CRISPY SKIN RAINBOW TROUT
almond & leek scalloped potatoes, bouquet of greens tossed in hazelnut vinaigrette |
25.50 |
WEST COAST BOUILLABAISSE
a selection of fresh fish, shellfish and julienne vegetables, simmered in a tomato and fennel broth |
27.00 |
OVEN ROASTED ALDERGROVE CHICKEN SOUS VIDE
stuffed with asiago pancetta, over a caramelized onion & roasted corn bread pudding, pan jus |
28.00 |
SALMON WELLINGTON
a Cannery classic - local salmon, fresh shrimp meat and mushroom duxelle, baked in golden puff pastry, pinot noir sauce |
28.50 |
SAUTEED SCALLOP & PRAWNS
large diver scallop, black tiger prawns served over tarragon lobster demi, whipped celery root and buttery spaghetti squash |
28.95 |
HOUSE SMOKED RACK OF LAMB
chick pea puree, grilled eggplant, roasted cherry tomato, king mushroom & harissa cilantro demi |
37.00 |
FILET MIGNON AND TIGER PRAWNS
a prime cut tenderloin served with "Cafe de Paris" butter |
41.50 |
CHEF
each day Chef creates a unique dish, utilizing the freshest seafood available. |
Market Price |
LIVE NOVA SCOTIA LOBSTER
steamed to order and served with drawn butter |
Market Price |
FRESH LOCAL DUNGENESS CRAB
A West Coast taste sensation! Simply steamed, served hot or chilled |
Market Price |
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