- Celeriac Velouté - prawn and black truffle fritter
- Duck Terrine - Brome Lake duck, Sakura Farms pork, house-made preserves, moutard du monde
- Butter Poached Haida Gwaii Halibut and Frisée Salad - sweet peas, cherry tomato, butter-fried crouton, warm bacon vinaigrette
- Braised Beef Short Rib - 72 hour braised 8 oz boneless short rib, Dungeness crab and wild mushroom arancini, sweet crab bisque
- Layered Brownie - rich fudge brownie, dark chocolate mousse, chocolate ganache
While we were there, I also took the opportunity to try their Avocado Spring Roll, just to see how a seafood restaurant does vegetarian.
Avocado Spring Roll ($9 for 1 or $15 for 2) avocado mousse, chili oil, tamarind cashew sauce
- Without the condiments, this was pretty boring, though nicely done: Packed thick and full with creamy avocado.
- Make sure you get some of that cashew sauce on it, and it tastes great.
- $9 is steep, but the spring rolls are on the largish side.
- Rich, but not overly so. Not overly truffled either. Overall, nicely done, tasty, creamy, starter soup.
- The actual portion of duck terrine is two grey slices with a small random number of blueberries (?), and thin, crispy, slices of baguette plus assorted accompaniments, such as mustard and cornichons.
- Don't think of this as a course, but a small appetizer.
- This was kind of weird: The halibut was pulled / torn up and sprinkled generously over a crispy-on-the-outside-chewy-on-the-inside slice of baguette that we initially thought was a slab of seared fish. This, and the fact that the actual quantity of fish was pulled, made it easy to estimate that the wasn't a heckuva lot of halibut.
- Buttery as advertised, but not so much that anything felt greasy.
- Medium rare, thick cut lump of meat. Tender and with tasty sauce, but otherwise meat is meat.
- I actually liked the arancini the best. It was really tasty!
- Looked great, tasted great, but hard to eat. The darker bottom layer was very firm, almost hard.
- Cut only. Until you have cut out a piece, do not stab it with anything or the thick bottom layer will hold fast your utensil. You get only a fork. You might want to ask for a knife or maybe a spoon.