lunch

appetizers

oru salad | 14

quinoa, sunflower butter, 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

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

salmon, bacon and bonito chowder | 10

wild salmon, bacon-dashi, bonito flakes, leeks and potato

spicy corn chowder | 8

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

raw bar

chilled seafood tower | 39pp

poached whole lobster, dungeness crab, local oysters, poached prawns, honey mussels, albacore tataki, salmon sashimi, house condiments of wasabi cocktail sauce, pickled ginger mignonette, and 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 sushi and sashimi platter | 35

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

hamachi crudo | 16

raw hamachi, edamame three ways, yuzu-kosho vinaigrette, asian pear relish

tuna karaage | 16

panko-crusted albacore, spinach goma-ae, bonito broth, pickled golden beets and tobiko

lunches on the fly

bento box | 28

dungeness crab California roll, scallop and lobster temari sushis, seaweed salad, sashimi of Lois Lake Steelhead and local wild albacore, sweet soy sable inari, miso soup

poached lobster salad | 34

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

wild salmon salad | 32

braised organic radishes and kale, roasted beech mushrooms, grain mustard vinaigrette

chicken and the egg | 24

roasted Maple Hills chicken, watercress and fennel salad, soft poached Rabbit River egg, chorizo vinaigrette

giovane

baked gorgonzola shells | 16

baby pasta shells, gorgonzola cheese sauce baked with parmigiano reggiano, foccaccia crumbs, and more gorgonzola

baked fusili bolognese | 16

rustic paesani noodles baked with bolognese sauce, mozzarella, fontina and parmigiano reggiano, topped with seasoned bread crumbs

risotto fungi | 18

wild mushroom risotto, with pecorino romano and fresh truffle

burgers, sandwiches + entrées

sandwiches served with coleslaw, and french fries or plantain chips

house-packed oru burger | 20

freshly ground Angus Reserve beef patty, béarnaise aioli, spicy tomato catsup “Oscar Burger”,

with dungeness crab, add $8

albacore tuna karaage burger | 20

panko crusted albacore steak, wasabi-horseradish aioli, sesame spinach, golden beet relish, golden tobiko

chicken club panini | 18

Maple Hills chicken breast, house-smoked maple bacon, white cheddar, avocado aioli

organic ocean`s fish `n chips | 28

beer battered ling cod, hand cut chips, house tartar sauce, mushy peas, Oru caesar salad with house made bacon

saffron nabemono | 28

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

giovane veal ossobucco | 28

braised veal shank, gremolata, creamy gorgonzola polenta

"gaucho" steak frites | 28

espelette peppered hanager steak, plantain chips, watercress and frisée salad, chimicurri vinaigrette, "Tiger Blue" cheese, gremolata fries, and tomato-guajillo sauce

ORU Restaurant is proud to offer alternative menu options for guests with restricted dietary requirements. Specific menus are available for Low Carb, Low Fat, Vegetarian, Mediterranean, Vegan, Macrobiotic, Gluten Free, DASH/ Heart Healthy, Raw and Diabetic restrictions. Please ask your server to see our Lifestyles Cuisine and Lifestyles Cuisine Plus menus.

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