dinner

to start or share

oru salad | 14

quinoa, sunflower butter, pickled papaya, jicama, sprouts, lemongrass vinaigrette

caesar salad | 16

hearts of romaine, house made bacon lardon, fresh heart of palm, preserved lemon

north arm farms beet salad | 16

pickled and poached baby beets, beet chutney, chimichurri vinaigrette, Tiger blue cheese

natural pastures buffalo mozzarella caprese | 16

Village Farms tomatoes, watercress, tomato and cracked pepper jam, basil oil

spicy corn chowder | 8

coconut-corn soup with caramelized onion, jalapeño, lime and cilantro

qualicum beach scallops | 18

sesame sweet peas, cauliflower purée, smoked salmon lardons, preserved lemon condiment

bison carpaccio | 18

shaved fennel and radish salad, maple bourbon foie gras foam, sansho pepper

dungeness crab cakes | 18

panko crust, tartar sauce, celery root, pickled ginger and watercress salad

fraser valley kalua pork belly | 16

slow braised pork belly, pineapple, maple-mustard glaze, fried sage, pork cracklings, lotus root purée

yarrow meadows duck and pork rillette | 14

candied apricot relish, crème fraîche and pickled mustard seeds with warm sourdough toast

raw bar

chilled seafood tower | 39 pp

poached whole lobster, dungeness crab, local oysters, poached prawns, honey mussels, albacore tataki, salmon sashimi, house condiments of wasabi cocktail sauce, pickled ginger mignonette, yuzu-kosho aioli

local west coast oysters | 36/dozen

seasonal varieties, ask about our fresh selection served with wasabi cocktail sauce, yuzu-kosho aioli, pickled ginger mignonette

signature oru sushi and sashimi platter | 35

dungeness crab california roll, house-cured wild salmon “BC roll”, spicy scallop gunkan maki, hamachi and albacore sashimi

entrées

poached coconut lobster | 34

Israeli cous-cous, oven dried pineapple, heart of palm, cilantro, chili-lime and coconut dressing

wild line-caught salmon and uni | 32

shimeji and oyster mushrooms, sweet potato velouté, pickled golden beets, mushroom dashi, fresh uni

haida gwaii sablefish | 34

Alaskan salt cod brandade, roasted sunchokes, melted leeks, fennel, chorizo, tomato-mirin broth

saffron nabemono | 28

Salt Spring Island mussels, wild salmon, sablefish, albacore tuna, saffron dashi, dungeness crab toasts

thiessen blue foot chicken | 28

pan roasted chicken breast, chorizo jus, pearl onion, sweet pea, crispy fingerling potato

filet mignon oscar | 45

dungeness crab, béarnaise sauce, salsify, asparagus and sweet pea purée, "pommes frites"

lobster and shortrib surf n` turf | 45

whole lobster, chili lime butter, braised shortrib, roasted root vegetables, chimichurri whipped potatoes

giovane entrées

ling cod puttanesca | 30

parmigian crust, Village Farms tomato, Cerignola olive, caper, anchovy, fingerling potato

veal ossobucco | 28

braised veal shank, gremolata, creamy gorgonzola polenta 

risotto fungi | 18

wild and cultivated mushrooms, parmigian, garlic toast

char-broiled steaks "a la carte"

Served with “Across the Creek” Pemberton potato chips, caramelized garlic, roasted tomato-guajillo and chimichurri sauces

8 oz angus reserve tenderloin | 36

12 oz angus reserve striploin | 38

16oz angus reserve bone-in ribeye | 42

24oz angus reserve striploin | 72

32oz angus reserve bone-in ribeye | 80

sides 

crispy fingerling "baked potatoes" | 8

chili-garlic brocolini | 6

sesame snap peas with sweet soy | 6

chimichurri mashed potatoes | 6

chicharróns - pork cracklings | 6

sauteed kale, cauliflower and quinoa | 6

giovane sides

baked gnochetti gorgonzola | 8

creamy gorgonzola cream, parmigian crust, garlic toast

baked fusili bolognese | 8

tomato, ground brisket, parmigian crust, garlic toast

For groups of 8 or more there will be an 18% service charge added to the bill.