west menu design

west r e s t a u r a n t

westCrab

Tian of dungeness crab and saffron couscous, smoked tomato gazpacho 19

ChowderWest seafood chowder with aioli and croute 19.5

TunaAhi tuna carpaccio, bartlet pears, pumpkin seed mayonnaise,

ginger scented eggplant caviar 17

Foie grasTerrine of foie gras, david woods goats cheese and apple

with quince jelly 24

OctopusYuzu marinated vancouver island octopus, quinoa and black tobiko salad

Sweet red pepper 16.5

Quai lThiessen farm quail tortellini with celeriac puree,

quail breast, celeriac remouladeWhite grape and hazelnut vinaigrette 18

Scal lopSeared qualicum bay scallops, lentils with uni butter,

pineau de charentes syrup 21.5

RisottoBiodynamic aged risotto with pemberton sunchokes

and red wine braised oxtail 19.5Additional

black perigord truffle 4.5 per gram, white alba truffle 16.5 per gram

As seen in west, the cookbook pg 189

GreensGlorious organic seasonal salad greens 14.5

f i r s t c o u r s e

westSablef ish

Smoked sablefish “en papillotte”, potato puree, dashi style broth, pine mushrooms 35

SturgeonRoasted white sturgeon, white onion puree,

confit portobello mushrooms and celery, New season kale, braised lamb, light jus 37

Ling codFillet of bc ling cod, clam and brandade fritters, crisp duck bacon

Creamed parsley and bourguignonne jus 34

Squab + lobsterBreast of thiessen farm squab, crisp confit leg,

poached nova scotia lobster,Candied pemberton carrots, kabocha squash and rosemary beignets 42

As seen in west, the cookbook pgs 138

Venison roasted sydney island venison, slow cooked shoulder with bitter chocolate, Brussel sprout leaves,

chestnuts and gnocchi, date and brown butter puree 37

TenderloinTenderloin of organic canadian prime beef 39.5

orStr ip loin

40 day aaa dry aged pemberton strip loinSherry braised shallots, grilled bone marrow,

oxtail stuffed potato fondant, watercress 44.5

VealBreast of grain fed fraser valley veal slow cooked in

st-ambroise apricot wheat ale, preserved apricot puree, Crisp sweetbreads, confit savoy cabbage with trompettes and walnuts, braising juices 29

ChickenBreast of free range organic chicken,

housemade perigord truffle boudin blanc, swiss chardRoasted apple and salsify, apple jus 32

m a i n c o u r s e

westAmuse bouche

PumpkinSpiced pumpkin soup with cinnamon marshmallow

SalmonParfait of smoked salmon,

cauliflower mayonnaise and pickle, keta salmon caviar

SaladSalad of bc endive and baby gem, grilled leek vinaigrette,

housemade corned beef

GnocchiSauteed potato gnocchi, grilled abalone mushrooms, sweet peppers, parsley

Shaved pecorino and black olive oil

Arctic charFillet of arctic char, buttered honey mussels, grilled fennel

Young spinach sauce

PorkSake kasu braised berkshire pork cheeks, crab apple puree, broccolini

Sauteed spaetzle with agassiz hazelnuts and braising juices

PomegranateMarshmallow pomegranate salad with passion fruit parfait

Five spice marinated autumn and tropical friut

ChocolateChocolate olive oil cake with chocolate chiffon mousse

Maple sesame, banana creme caramel and passion fruit sauce

PineapplePineapple jasmine tea white chocolate tart with almond cookie

Warm pumpkin sauce and tea lime sorbet

Petits fours

55 per person excluding tax and gratuity

f i x e d p r i c e

west t a s t i n g m e n u s

seafood tasting menu $98.00

vegetarian tasting menu $89.00

west tasting menu $95.00

westTA S T I N G M E N U

Amuse bouche

OctopusYuzu marinated vancouver island octopus

Quinoa and black tobiko salad, sweet red pepper

TunaAhi tuna carpaccio, bartlet pears, pumpkin seed mayonnaise,

ginger scented eggplant caviar

Scal lopSeared qualicum bay scallops

Lentils with uni butter, pineau de charentes syrup

Sablef ishSmoked sablefish ″en papillotte″

Dashi style broth, pine mushroomsPotato puree

Selection of cheese

Creme bruleeFrozen creme brulee with honey sponge cake

Port roasted grapefruit

Petits fours

Wine pairings available

$98 exclusive of taxes and gratuity

s e a f o o d


Amuse bouche

SoupSpiced pumpkin soup with cinnamon marshmallow

Raviol iHomemade and tomato ravioli, spinach sauce, eggplant caviar


GnocchiSauteed potato gnocchi,

grilled abalone mushrooms, sweet peppers, parsleyShaved pecorino and black olive oil

Selection of cheese

ChocolateChocolate marquis with hibiscus tea soaked sour cream cake

Coconut chocolate chip ice cream

Petits fours



v e g e t a r i a n


Amuse bouche

Tian of dungeness crab and saffron couscousSmoked tomato gazpacho

Foie grasTerrine of foie gras, david woods goats cheese

Apple and quince jelly


Flaked oxtailAdditional black perigord truffle 3.5 per gram

Additional white alba truffle 14.5 per gram

ChickenBreast of free range organic chickenBlack perigord truffle boudin blanc

Roasted apple and salsify

Selection of cheese

ChocolateChocolate marquis with hibiscus tea soaked sour cream cake

Coconut chocolate chip ice cream

Petits fours



h o u s e t a s t i n g

westFrozen creme brulee with honey sponge cake

and port roasted grapefruit 12.5

Pineapple jasmine tea white chocolate tart with almond cookieWarm pumpkin sauce and tea lime sorbet 13.5

Chocolate tast ingChocolate marquis with hibiscus tea soaked sour cream cake

Chocolate coconut semi freddo with profiteroleChocolate genoise with hibiscus ganache

Coconut chocolate chip ice cream 14.5

Marshmallow pomegranate salad with passion fruit parfaitFive spice marinated autumn and tropical fruit 13

Mascarpone espresso cake on a date brownieCinnamon milk chocolate mousse and coffee ganache ice cream 13.5

Chocolate olive oil cake with chocolate chiffon mousseMaple sesame, banana creme caramel and passion fruit sauce 13.5

Raspberry poached pear with firewood honey marinated raspberriesButtermilk biscuits and melted brie 13.5

Apple raisin oatmeal galette with pecan caramel ice cream 13

d e s s e r t

westA select ion of canadian and imported cheeses

David wood’s “juliette” camembert, bcGoat’s milk, semi-soft

Farmhouse brie, agassiz bcCow’s milk, soft ripened

Mapledale cheddar, ontarioCow’s milk, 5 year aged, slightly nutty flavor

La sauvagine, quebecCow’s milk, soft brie-like

Manchego, spainAged sheep cheese, firm

Le coutances, franceCow’s milk, surface ripened, creamy and soft

Fleur d’aunis, franceCow’s milk, rich creamy texture, washed rind, sweetly nutty

Sassenage, franceCow’s milk, firm, mild, blue veined, earthy, nutty

Sainte-maure caprifeuille, franceGoat cheese, semi firm with rind

Bleu d’auvergne, franceCow’s milk, firm creamy texture, blue veined

Cantal de lagouille, auvergne franceUnpasteurized cow’s milk, firm

Served with warm walnut raisin breadAnd seasonal compote

Served with okanagan walnut and ra is in bread$6.50 per select ion

c h e e s e