Menu
Lunch Tasting Menu
| 3 Courses | 45 |
| 4 Courses | 60 |
A La Carte
| Firsts | |
| Blood Orange Salad, Fennel, Avocado | 18 |
| Rock Shrimp, Belgium Endive, Curry Mascarpone | 21 |
| Pheasant, Harvest Vegetables, Chips | 19 |
| Tuna Tartare, Lentil Relish, Apple Purée | 21 |
| Seconds | |
| White Lasagna, Grilled Rapini, Black Olive | 18 |
| Cavatelli, Pine Mushrooms, House Bacon | 18 |
| Veal Burger, Caramelized Onion, Aged Cheddar | 19 |
| Thai Chicken Sandwich, Apple, Pecan | 18 |
| Thirds | |
| Smoked Cod, Shaved Cauliflower, Pastina | 21 |
| Sea Scallops, Curry Brussels, Polenta | 24 |
| Cornish Hen, Artichoke Caponata, Potato Perogies | 19 |
| Beef Tenderloin, Goat Cheese Gratin, Broccoli Purée | 24 |
| Dessert | |
| Dark Chocolate Beignets, Cinnamon Sugar | 10 |
| Local Fruit and Almond Tart with Raspberry Sorbet | 10 |
| Summer Berry Pavlova, Coconut Cream | 10 |
| Coffee Bavarois, Honey Crullers | 10 |
| Cheese | |
| 30g – 10 | 90g mixed selection – 25 |
|
| Silo 10 Year Old Aged Cheddar, Raw Cow’s Milk – Brigham, Québec | |
| Cottage Gold Semi Firm, Cows Milk Upper Canada Cheese Co. – Jordan Ontario | |
| Cru de Champlain Washed Rind, Raw Cows Milk (organic) – Fromagerie F.X Pichet, Québec | |
| Rassembleu Blue, Raw Cow’s Milk (organic) – Sainte-Sophie, Québec | |
Dinner Tasting Menu
| Five Courses | 99 |
| Seven Courses | 125 |
| Ten Courses | 140 |
| Five Courses Vegetarian | 80 |
| Wine Pairings for Five or Seven Course Menus | 80 |
A La Carte
| Firsts | |
| Soft Shell Crab, Asparagus, Green Olives | 24 |
| Cobia Tataki, Black Pepper Pannacotta, Pineapple | 21 |
| Steel Head Trout, Carrot Mustard, Zeppole | 19 |
| Wagyu Beef, Artichoke Salad, Crispy Potato | 24 |
| Seconds | |
| Quail Breast, Wild Leeks, Fresh Almonds | 22 |
| Wild Salmon, Brazil Nut Curry, Lobster Farro | 22 |
| Sea Scallops,Cantonese Relish, Elderberry | 24 |
| Veal Sweetbreads, Apple Slaw, Asparagus | 21 |
| Thirds | |
| Beef Ribeye, Red Beets, Black Olive Pesto | 26 |
| Pork Tenderloin, Curry Brussels, Bacon Jus | 24 |
| Pacific Halibut, Swiss Chard, Fingerling Potato Chips | 26 |
| Rack of Lamb, Potato Purée, Shitake Jus | 32 |
| Add Grilled Quebec Foie Gras to any Third | 15 |
| Daily | |
| Soup | 10 |
| Salad | 10 |
| Ricotta Gnocchi | 16 |
| Seasonal vegetarian dishes are available for each course | |
All of our fish and shellfish are responsibly harvested from sustainable stocks as recommended by the Vancouver Aquarium’s Ocean Wise program.
George works closely with Olliffe butchers to source local, hormone free, and organic meats.
Put yourself in Chef Loseto’s capable hands and ask for the Surprise Tasting Menu.
Options
| Five courses, including cheeses and desserts | 99 |
| Seven courses, including cheeses and desserts | 125 |
| Ten courses, including cheeses and desserts | 140 |
| Vegetarian five courses, including cheeses and desserts | 80 |
| Silo | |
| 1oz – 7 2oz – 13 |
| Cendrillon | |
| 1oz – 4 2oz – 8 |
| Cru de Champlain | |
| 1oz – 5 2oz – 10 |
| Rassembleu |
|
| 1oz – 11 2oz – 22 |
| Options | |
| 30g – 10 90g mixed selection – 25 |
|
Desserts
| Trio of Mousses Dark Chocolate, White Chocolate, or Mascarpone | 14 |
| Grand Marnier Crème Brulée with Strawberry Pearls, Pistachio Streusel | 14 |
| Chocolate and Chili Tart with Fig Chocolate Jam, Blueberries | 14 |
| Raspberry Almond Cake with Earl Grey Ganache, Coconut Tapioca | 14 |
After Dinner Drinks
| ¡Que Calor! Navan Vanilla Cognac, Frangelico, Crème de Cacao, Godiva Liqueur, house-infused chilli chocolate sauce | full-size – 14 half-size – 8 |
| Ivy Dreams Godiva Liqueur, Navan Vanilla Cognac whipping cream, graham crumb rim | full-size – 14 half-size – 8 |
| My Mayan Mama Kahlua, Godiva Liqueur House-infused chilli chocolate sauce Layered with the George cappuccino | 10 |
Artisanal
All of our cocktails are made with premium spirits, fresh juices, garnishes and syrups.
| Pomegranate Bellini Peach Purée, La Pinta Pomegranate Tequila, Lemon Juice, Vanilla Simple Syrup, Pomegranate Seeds & Topped with Prosecco A delicious combination of peaches & pomegranates, with a “kiss” of vanilla & topped off with celebratory bubbles | full‐size – 14 half‐size – 8 |
| Amaretto and Blood Orange Sour Ketel One Vodka, Disaronno Amaretto, Lemon Juice, Blood Orange Juice, Simple Syrup & Egg Whites A classic reinterpreted. | full‐size – 14 half‐size – 8 |
| Swee'tea Sweet Tea Vodka, St. Germain Elderflower Liqueur, Lemon Juice, Vanilla Simple Syrup, Raspberry Iced Tea & a Lavender Sugar Rim For all the sweeties out there who love sweet things. | full‐size – 14 half‐size – 8 |
| Pimm’s No.1 Lady Pimm's No.1, Tanqueray Gin, Chambord Raspberry Liqueur, Grenadine, Muddled Strawberries, Lemon Juice & Sprite A lovely refreshing twist on the classic Pimm's Cup. | full‐size – 14 half‐size – 8 |
| Love Potion Remy Martin VSOP Cognac, Alize Rose Passion Liqueur, Galliano, Lime Juice, Lavender Honey Water & a Raw Sugar Rim Alize Rose Passion Liqueur is a divine blend of exotic passion fruit, strawberries & lychees, combined beautifully with smooth cognac, vanilla & honey. | full‐size – 14 half‐size – 8 |
Traditional
Honouring traditions of the past and re‐inventing them for the future.
| Rob Roy Grant’s Scotch, Carpano Antica Formula Vermouth, Angostura Aromatic Bitters, Marasca Cherry Syrup, Garnished with a Luxardo Marasca Cherry Created in 1894 at the Waldorf-Astoria in New York. This drink commemorates the Scotish hero Robert Roy Macgregor who, like this drink, Was smooth, roguish and auburn. | full‐size – 14 |
| The Deep‐Freeze Martini Tanqueray Gin or Ketel One Vodka Into a crystal glass frozen with distilled water at -20°C A couple of drops of Vermouth & your choice of Gin or Vodka "The martini: the only American invention as perfect as the sonnet." - H.L. Mencken | full‐size – 14 half‐size – 8 |
| Sloe Gin Fizz Sloe Gin, Lemon Juice, Egg Whites Mineral Water Sloe Gin is a spirit made from macerating Blackthorn Plums in Gin. The ‘Fizz’ is a style of cocktail that was popular between the 1900’s and 1940’s and was a specialty of New Orleans | full‐size – 14 |
| Vesper Tanqueray Gin, Ketel One Vodka & Lillet Invented by Ian Fleming in the novel Casino Royale. "Three measures of Gordon's, one of Vodka, half a measure of Kina Lillet. Shake very well until it's ice cold, then add a large, thin slice of lemon." -Instructions from Agent 007 | full‐size – 14 half‐size – 8 |
| Champagne Cocktail Made traditionally with a hint of Grand Marnier & Cognac poured over an Angostura bitters saturated raw sugar cube Your choice of Champagne 32 or Crémant 18 | full‐size – 14 half‐size – 8 |
For those who are watchful about what they eat, the Chef does not use trans- fats, partially hydrogenated oils or butter sauces. Also very little cream with no cream reductions. Our plates consist of moderate amounts of protein with an emphasis on wild fish and meat from wherever possible, free grazing animals. Seasonal vegetables and fruits are selected. For those with dietary constraints or allergies we are happy to adjust dishes as needed.
The kitchen makes everything from scratch including all breads and pastries. Breads include Canadian Red Fife wheat, a heritage variety once nearly extinct, the genetic parent to virtually all bread wheat grown in North America today.
