Food & Beverage Menus

Brunch Menu

Our menus change seasonally and what is reflected may not be fully up-to-date.
Available 7:00am to 3:00pm, daily^*

sweet
House-Made Granola	12
greek yhogurt, berry compote, fresh berries, vanilla honey
Palatschinken	15
austrian-style crêpes, caramelized apples, icing sugar
BLUEBERRY LEMON RICOTTA PANCAKE	15
crème anglaise, berry compote, toasted almonds, maple syrup
Tropical Fruit Salad	14
pineapple, mango, papaya, melon, kiwi, lime marinade

savoury
Three-Egg Omelette	18
choose any three: alpindon cheese, soft goat cheese, green onions, bell peppers, mushrooms, tomatoes, ham, house-cured back bacon
Alpina Breakfast *	17
two lockwood farm eggs, rosemary potatoes, sourdough toast choice of maple bacon, house-cured back bacon or house made breakfast sausage
Tuscan-Style Eggs	20
two poached lockwood farm eggs, spiced tomato-fennel ragù, feta cheese, cilantro, grilled focaccia, mobetta greens
Eggs Benedict	19
two poached lockwood farm eggs, toasted english muffin, hollandaise sauce choice of house-cured back bacon, smoked salmon and avocado, or roasted wild mushrooms
Mushroom Bisque	17
truffled-chive cream
Jägerschnitzel	24
breaded pork loin, heavy cream, wild and cultivated mushrooms, spätzle
Chopped Romaine Salad	21
buttermilk-avocado dressing, focaccia croutons, shaved parmesan, soft poached hen’s egg
add chicken supreme	12
add five oceanwise prawns	9
Roasted Local Beet Salad	16
arugula, toasted hazelnuts, hemp seed oil, slow balsamic and crumbled goat cheese
Alpina Burger *	19
seven-ounce ground chuck patty, maple bacon, aged cheddar cheese, pear chutney, grainy mustard aioli
Flatiron Steak Frites	26
tomato-tarragon bearnaise, thyme jus, fresh arugula salad, french fries
Smoked Steelhead Trout and Rösti	18
horseradish-dill sour cream, pickled onion, caper berries, hard boiled egg
Chicken Geschnetzeltes	24
boneless chicken, heavy cream, wild and cultivated mushrooms, spätzle

vegetarian gluten free * gluten free pasta & buns available upon request.

^* All of our breads are baked fresh in house. We take the utmost care to ensure all dietary needs are met. 18% gratuity will be added to all parties of eight and above. Taxes not included, prices shown in CAD.

Après-Midi Menu

Our menus change seasonally and what is reflected may not be fully up-to-date.
Starting November 15th, 2019, available from 3:00pm to 6:00pm, daily^*

^* All of our breads are baked fresh in house. We take the utmost care to ensure all dietary needs are met. 18% gratuity will be added to all parties of eight and above. Taxes not included, prices shown in CAD.

Dinner Menu

Our menus change seasonally and what is reflected may not be fully up-to-date.
Available 5:00pm to 9:00pm, Sunday to Thursday | 5:00pm to 10:00pm, Friday and Saturday*

starters
Heart of Romaine	17
prosciutto-wrapped, baby gem tomatoes, buttermilk-avocado dressing, crispy hen’s egg
Heirloom Tomatoes and Burrata	19
arugala salad, basil pureé, concentrated tomatoes
Cauliflower Mousse	24
butter-poached lobster, cauliflower salad, rainbow seaweed
Herb Crusted Bone Marrow	24
shallot confit, pancetta crust, morbetta greens and grilled rye sourdough bread
House-Cured Spring Salmon	19
potato rösti, caper berries, hard boiled egg, local honey mustard dill sauce
Farm Bean Salad	18
crispy beans, radishes, buttermilk-chive dressing, morbetta greens
Classic Beef Tartare	21
truffle sour cream, grilled sourdough bread, crispy potatoes

mid-course
Chanterelle Cream Soup	17
sherry, oregano, chanterelles
Pan-Seared Scallops	24
saffron and english pea risotto, saffron sauce
Potato Gnocchi	19
grilled octopus, chorizo, kalamata olives, sundried tomatoes, goat cheese
Crispy Confit Duck Leg	23
sweet potato and butternut squash ragout, chanterelles, sriracha-bourbon maple syrup

Entrées
Zucchini Spaghetti		28
grillato sauce, baby gem tomatoes, italian chickpea fries, fresh parmesan
Open-Faced Seafood Lasagna		38
sidestripe shrimp, scallops, mussels, halibut, salmon, green asparagus, celery, carrot, fennel, saffron sauce
Wild BC Halibut		40
tomato basil risotto, tomato gel, grilled octopus, basil oil, microgreens
Wild BC Sablefish		35
textures of fennel, kalamata-pine nut vinaigrette, cherry tomato, truffle
Duck Breast		37
braised red cabbage, pommes de terre macaire, cabbage purée, mustard seed jus
Lamb Sirloin		39
corn textures, tomato concassé, basil jus
Four-Hour Slow Braised Short Ribs		34
creamy parmesan polenta, barbecue sauce, edamame, broccolini
Bone Marrow-Crusted Tenderloin		42
short rib truffle cappuccino, charred broccolini, chanterelle jus
make it surf and turf or rossini	18
vegetarian gluten free * gluten free pasta & buns available upon request.

^* All of our breads are baked fresh in house. We take the utmost care to ensure all dietary needs are met. 18% gratuity will be added to all parties of eight and above. Taxes not included, prices shown in CAD.

Dessert Menu

Our menus change seasonally and what is reflected may not be fully up-to-date.^*

Executive Pastry Chef: Matthias Conradi

^* All of our breads are baked fresh in house. We take the utmost care to ensure all dietary needs are met. 18% gratuity will be added to all parties of eight and above. Taxes not included, prices shown in CAD.

Tasting Menus

Let our innovative chefs take you on a culinary journey through the Pacific Northwest, featuring the very best of local farmers and suppliers that help make this region such a treasure.

We are delighted to offer you a selection of guided meal experiences that include a series of courses specially prepared by our Michelin-trained Executive Chef along with wine pairings chosen by our sommelier. While our regular menu changes seasonally, our kitchen team is always tinkering, tweaking and exploring their craft with these tasting menus often changing weekly or even daily!