Beginning on Thursday, February 3 and continuing through every Thursday, Friday and Saturday evening in February, the featured McGregor a la carte menu will be a menu that truly focuses on all aspects of sustainability and healthy oceans.
Given Chef Nicolas’ extensive experience with seafood, this unforgettable Ocean Wise menu will showcase the best of what the pacific northwest has to offer – sustainable seafood!
These nights will be very popular with limited seating.
Reservations from 5:00pm | A La Carte Ocean Wise Menu | Dress Code: Smart Casual
OCEAN WISE SEAFOOD MENU
STARTERS
Trio of Oysters
Lemon Pepper Granita, Gin & Lime Espuma, Cucumber & Shallot Mignonette
12.
Endive & Apple Salad
Radicchio, Granny Smith Apples, Poached Quince, Apple Cider Vinaigrette, Yoghurt & Blue Cheese Dressing, Candied Walnuts
13.
Artisan Romaine Salad
Roasted Garlic + Lemon Dressing, Romaine Puree, Focaccia Croutons, Shaved Parmigiano Reggiano, Smoked Bacon Lardons, White Anchovy
14.
Scallop & Shrimp Ceviche
Side Stripe Shrimp, Preserved Green Strawberries, Cucumber Variations, Yuzu, Chili, Lemon Gem Marigold
17.
Lightly Cured Sockeye Salmon
Citrus + Juniper Cure, Pickled Beets, Blood Orange, Shaved Fennel, Smoked Crème Fraîche, Dill, Rye Crisp
16.
Albacore Tuna Tataki
Miso Tonnato, Watermelon Radish, Shaved Kohlrabi, Dashi Vinaigrette, Coriander Oil
18.
Jerusalem Artichoke Velouté
Dungeness Crab Salad, Preserved Lemon, Confit Fennel, Parsley Coulis, Crispy Sunchoke, Old Bay Seasoning
16.
ENTREES
Pacific Sturgeon
Pan-Roasted Sturgeon with Herb Spätzle, Charred Cabbage, Local Beets, Sauerkraut, Confit Citrus, Shallot & Caper Vinaigrette
36.
Wild BC Lingcod
Herb-Crusted Lingcod with Salt Cod Tortellini, Vin Jaune Sauce, Truffled Leeks,
Honey-Glazed Parsnips, Crispy Wild Rice, Fava Shoots
30.
Grilled Sablefish
Farmer Rob’s Chickpea Miso, Roasted Butternut Squash, Maitake Mushrooms, Shellfish & Squash Bisque, Glazed Salt Spring Island Mussels, Wild Mountain Huckleberry
36.
Celery Root Risotto
Celeriac Puree, Roasted Cippolini Onions, Pickled Celery, Toasted Hazelnut, Herb Mascarpone
23.
Octopus & Pork Belly
Grilled Giant Pacific Octopus, Confit Belly, Smoked Paprika Glaze, Braised White Beans, Salsa Verde, Roasted Brussel Sprouts, Red Pepper & Sherry Emulsion, Pork-Shallot Crumble
32.
Fraser Valley Duck Breast
Honey-Glazed Duck Breast with Stewed Grains, Carrot, Creamed Lacinato Kale,
Roasted Hedgehog Mushrooms, Black Garlic Sauce
31.
Beretta Farms Beef Fillet
6oz Tenderloin, Pommes Dauphine, Winter Vegetables, Watercress Puree, Roasted King Oyster Mushroom, Braised Shallot, Anchovy & Roasted Garlic Butter, Bone Marrow Bordelaise
48.