Crispy Black Pepper Calamari 12
cucumber, garlic and dill yogurt sauce

Warm Scallop and Wild Salmon Cake 12
diced avocado, three citrus remoulade

Tuscan Salad 12
slow roasted cherry tomatoes, organic greens, bocconcini, pine nuts, kalamata olives,
grilled pesto rubbed croutons, VanDusen herb and balsamic vinaigrette

House Smoked Duck and Arugula Salad 11
honey spiced pecans, caramelized shallots, blue cheese, aged sherry,
thyme vinaigrette

Shaughnessy Daily Soup Creation ask your server 8

Seafood Chowder 9
salmon, shrimp, clams & more

ENTREES

Pappardelle Pasta with Braised Beef Shin 25
sautéed swiss chard, crimini mushrooms, demi glaze

Seafood Stuffed Cannelloni 27
scallops, wild salmon, crab, shrimp, spinach and goat cheese,
lobster scented cream sauce, tomato and watercress salad

Free Range Chicken Medallions 26
hazelnut and cambanzola stuffing, grainy mustard spatzle, pan jus

Sauteed Organic Steelhead Trout 27
pinenut & garlic crunch, sweet corn, sundried tomato butter sauce,
asparagus, english pea quinoa

Shallot and Bell Pepper Stuffed Hot House Tomato Concasse 23
asparagus, English pea quinoa salad, basil coulis

Wild Salmon
changing presentation – please check our chef’s Creation Sheet

Guinness Marinated Bison Flat Iron Steak 28
café de paris butter, black truffle and parmesan pomme frites, garlic aioli,
arugula and cherry tomato garnish with preserved lemon vinaigrette

Pan Roasted AAA Beef Tenderloin 34
smoked shallot bordelaise, horseradish potato puree, green beans

Slow Braised Lamb Shank 25
pan reduction, white bean and garlic puree, caramelized brussel sprouts

Executive Chef: David William Grimshaw
Sous Chef: Robert Lee
Oceanwise Our fish selections are endorsed by the Vancouver Aquarium as ecologically sustainable & oceanwise

DECEMBER 11TH TO JANUARY 3RD, 2010
RESERVATIONS AVAILABLE FROM 4:30 PM TO 9:00 PM