Dinner

Here’s a sample of our current Winter Menu

Tue, November 24, 2015

At Canyon, we use the freshest ingredients we can find and change our menu's regularly - here's a sample of what we are offering the last week of November 2015

s t a r t e r s


oysters on the half shell 2ea -

caesar salad 12-

crispy calamari salad, radish, scallions, greens, spicy yogurt & cilantro dressing 12-

grilled mackerel, fennel & grapefruit salad, white anchovies , basil aioli 14-

north arm farms pemberton beets, goats cheese, citrus vinaigrette, almonds 14-

quinoa & roasted cauliflower, arugula, cranberries, candied walnuts, feta 14-

spicy albacore sashimi, crispy futomaki, tobiko, wasabi mayo, sweet soy 14-

mussels marinieres, frites 16--

belgian endive, arugula, radicchio, duck crisps, pear & gorgonzola 14-

truffle buttered foie gras parfait, red onion marmalade, greens, toasts 16-

seared scallops, prosciutto, pineapple salsa, arugula, treviso 18-


m a i n s

canyon burger & fries 16-

linguine vongole 24-

pan seared veal liver & onion rings, swiss chard, bacon, red wine jus 24-

seared albacore tuna , white bean puttanesca, pesto aioli, crispy prosciutto 25-

duck leg confit, crispy bacon & potato cake, red cabbage, port-orange jus 25-

grilled flat iron steak- frites, tomato & greens, red wine jus 25-

crispy chicken breast, sundried tomato & gruyere polenta, petit pois, jus rotis 26-

moroccan spiced duck breast, almond & apricot cous cous, chimichurri, raita 28-

seared ling cod, shrimp, bacon & cabbage mash, swiss chard, beurre blanc 28 –

proscuitto wrapped pork tenderloin, wild mushroom & pea risotto – 28

Spring is here !  Here’s our April 2015 dinner menu

Sat, April 18, 2015

s t a r t e r s

white & green asparagus, truffle vinaigrette, poached egg, smoked gouda 14-

crispy calamari salad, radish, scallions, greens, spicy yogurt & cilantro dressing 12-

seared scallops, prosciutto, pineapple salsa, arugula, treviso 16-

foie gras parfait, rhubarb chutney, greens & toasts 16-

puff pastry tart, melted fior di latte, tomato fonduta, red onion marmalade14-

not quite buck a shuck oysters 1.50 -

mussel mouclade & frites 16-

caesar salad 12-

north arm farms pemberton beets, goats cheese, citrus vinaigrette, almonds 14-

roasted cauliflower & quinoa, arugula, cranberries, candied walnuts, feta 12-

spicy albacore sashimi, crispy futomaki, tobiko, wasabi mayo, sweet soy 14-



m a i n s

linguine vongole 22-

albacore tuna nicoise, warm potato salad, soft boiled egg, pickles, anchovie 25-

canyon burger & frites 16-

seafood paella, saffron orzo, chorizo, piquillo peppers, feta, peas 28-

sautéed veal liver, mash, bacon, swiss chard & kale , red wine jus 26-

crispy chicken breast, lemon & herb gnocchi, creamy mushrooms, prosciutto 24-

garganelli bolognese, truffle butter, parmesan 22-

duck leg confit, cheesy polenta, cranberry chutney, spiced orange jus 24-

lamb shank, “mediterranean” pearl cous cous , zucchini, cucumber & yogurt 28-

grilled NY striploin & frites, arugula & tomato, peppercorn sauce 30-

pan seared halibut, tagliatelle, pesto cream, asparagus & fiddle heads 30-

January 2015 Dinner Menu

Sun, January 11, 2015

s t a r t e r s

roasted pemberton beets, goats cheese, citrus vinaigrette, almonds 14-
crispy calamari salad, radish, scallions, greens, spicy yogurt & cilantro dressing 12-
seared scallops, prosciutto, shaved grana, pear, treviso & arugula 16-
fior di latte, tomato fonduta, olives, toasts 14-
not quite buck a shuck oysters 1.50 -
saltspring island mussels & frites 16-
caesar salad 12-
endive, pomegranate, candied walnuts, blue cheese dressing 12-
warm or cold artichoke, drawn butter or truffle mayo 12-
chickpeas & grilled broccoli , grape tomatoes, roasted red peppers, feta 12-
roasted cauliflower, sauce vierge, capers, raisins, mint, lemon & chive aioli 12-
sautéed garlic butter & pernod prawns, fennel & grapefruit 14-

m a i n s

linguine vongole 22-
spicy ahi sashimi, crispy futomaki, wasabi mayo 24-
canyon burger & frites 16-
scallop & prawn risotto, brown butter, hazelnuts & sugar pumpkin 28-
crispy chicken breast, sundried tomato polenta, peas, prosciutto, jus rotis 24-
grilled beef tenderloin steak frites, creamed spinach, baked tomato 35-
braised pork cheeks, white bean, chorizo, tomato & kale cassoulet 25-
prawn & chorizo paperdelle, creamy tomato sauce 24-
grilled lamb chops, lemon & herb crushed fingerlings, ratatouille, olive jus 28-
roast pork belly, scallops, braised cabbage, herb gnocchi, salsa verde 26-
duck leg confit, turnip & sweet potato pave, brussel sprouts & bacon 24-

Welcome to our April 2014 dinner menu!

Sat, April 05, 2014

s t a r t e r s

crispy calamari salad- greens, chili- yogurt- cilantro dressing, radish & scallions 12-
herb & lemon gnocchi, creamy fennel, broccoli & blue cheese 14-
frisee, brussel sprout, peas & smoked salmon, poached egg & chives 14-
belgian endive, blueberries, figs, walnuts & crispy duck 12 -
beet root salad, orange vinaigrette, blue cheese & almonds 14-
not quite buck a shuck oysters- 1.5 ea-
white & green asparagus salad, soft boiled quail eggs, lemon, olive oil & parmesan 14-
saltspring island mussels “poulette” & fries 14-
arugula, radicchio, pear, bacon & goat cheese salad 12-
caesar salad 12-


m a i n s

linguini vongole 22-
prawn & brown butter risotto with butternut squash & chestnut 28-
confit duck leg, bacon, broccoli & white cheddar mac & cheese 24-
grilled beef tenderloin, dauphinoise potato, mustard – blue cheese sauce 30-
calf’s liver & onion rings, spinach, bacon & mash 22-
spicy albacore tuna sashimi, crispy futomaki, wasabi mayo 24-
canyon burger & fries 16-
roasted pork belly, sun choke puree, kohlrabi slaw, fingerlings 24-
halibut cheeks, ricotta gnocchi, artichoke, & pea ragout, lemon beurre blanc 29--
chicken breast, garlic mash, brussel sprouts & bacon, jus rotis 22-

Our meats are local/organic & our fish sustainable . Our food and wines are yummy


d e s s e r t s

upside down pineapple cake, sour cream Ice cream 8-
hazelnut & walnut warm chocolate brownie, ice cream 8-
crème brulee 6-
banana caramel panacotta, honeycomb -8
local & imported cheeses 5- each /30g

Welcome to our Fall 2013 Dinner Menu!

Thu, September 19, 2013

s t a r t e r s

bibb lettuce, chiogga beets, Jordan’s blueberries, lavender & filberts 12-
stoney paradise farm tomatoes, torpedo onion, genovese basil, raisins, fior de latte 15-
crispy calamari salad- greens, chili- yogurt- cilantro dressing, amethyst radish 12-
pemberton sugar pumpkin soup 6-
goat cheese croquette, arugula, stoney paradise tomatoes, hemp seeds & almonds 14-
5B salad- beets, back bacon, beet tops & bocconcini 12-
romanesco, feta, torpedo onion, apricots, chili, walnuts, capers & figs 12-
salmon “ hure”- sockeye & smoked salmon terrine, cucamelons, truffle, greens 14-
buck a shuck oysters- 1 ea
romaine blt- bacon, sungolds, cheddar shavings, poached egg, avocado mayo 14-
saltspring mussels “poulette” & Canyon fries 14-
hand chopped beef tartare 14-/ 28-
north arm farms lacinato kale caesar salad & nasturtiums 12-

m a i n s
halibut, lyonnaise leeks, chanterelles, corn & sauce vierge 28-
weathervane scallops, roasted pepper, patty pan, basil & corn risotto 25-
grilled swordfish, beluga lentils, lemon & caper aioli 25-
linguine vongole- manila clams, parsley, white wine, chili, lemon & garlic 22-
char, chard, chieftains, chives & bacon 22-
crisp duck leg confit, organic cauliflower & truffle oil macaroni & cheese 19-
braised lamb shoulder sugo & pappardelle, piementon & ricotta 24-
grilled veal kidney, bacon, chard & kale, grainy mustard jus 19-
spicy albacore tuna sashimi, crispy futomaki, wasabi mayo 24-
canyon burger & Canyon fries 16-
grilled free range chicken breast cobb salad 22-
linguine & genovese basil pesto 17-
roasted fraser valley duck breast, herb gnocchi, orange & cherries 26-

Summer in the Village 2013 Dinner Menu

Sat, July 13, 2013

s t a r t e r s

bibb lettuce, beetroot, blueberries, toasted hazelnuts & lavender

buratta, tomatoes, red onion, basil & crostini

hand cut, peppered beef carpaccio & cremini a la grecque

fava, feta, roasted garlic & romanesco salad

goat cheese croquette, quinoa, arugula, turkish figs & toasted pine nuts

octopus, plum, tatsoi, soy- ponzu & sweet pepper salad

poached baby leeks, prawns, chanterelles & crisp confit duck gizzard

foie gras & chicken liver parfait

buck a shuck oysters

gravad lax, valley celebration greens, trout caviar & mimosa

manila clams, chinese sausage, black beans, ginger, chili & choy

dungeness crab cake, guacamole, radishes & tortilla chips

gazpacho


m a i n s

sockeye salmon & oysters, sorrel ,vermouth & crème fraiche

weathervane scallops & geoduck ceviche, piperade, artichokes & tapenade

campfire trout, arugula-confit fingerlings- sun dried tomato & bacon hash

grilled flat iron steak, Canyon fries, cress & peppercorn sauce

smoked ham hock, sweet peas, apple & nasturtium pappardelle

potato perogies & lobster, asparagus, summer truffles, cheddar, chives & sour cream

triple lamb chop, rapini & eggplant parmagiana

duck confit, okanagan cherries, ginger & mascarpone enriched soft polenta

veal liver, bacon, spinach & onion rings

spicy albacore tuna sashimi, crispy futomaki, wasabi mayo

canyon burger & Canyon fries

grilled free range chicken breast cobb salad

roasted halibut, shrimp, tarragon & chanterelle succotash

linguine pesto

Our Latest Dinner Menu - hot off the Presses!

Tue, May 28, 2013

s t a r t e r s

beetroot, chicory, cress, pear, walnuts & blue cheese 11-
buratta, asparagus, smoked salmon 15-
warm marinated olives 4-
chicken liver & foie gras parfait, toasts & “jam” 14-
romaine hearts, caesar dressing, pine nuts, crisp capers & grana 10-
spicy -salty japanese eggplant, & prawns 12-
octopussy 12-
saltspring mussels & fries 14-
curried crab, fennel, chicory & grapefruit 14~
buck a shuck oysters 1- ea
different soup every day 6-

m a i n s

bangers & mash & onion rings 16-
pork hock pappardelle, sweet peas, apple 21-
canyon burger & fries 16-
scallops, wild mushroom risotto & leeks 25-
chicken & prawn thai coconut curry, jasmine rice 18-
steak & potatoes-flat iron steak, shallots, bordelaise & fries 22-
linguine vongole 19-
spicy albacore sashimi & crispy futomaki 24-
oxtail, gnocchi & prawns 21-
veal liver & onions, greens, mash& bacon 19-

c o o l s t u f f

crispy pork belly, scallop &caper vierge 14-
calamari & red pepper mayo 12-
rocket, trevise, fig, filberts, goat, balsamic 12~
grilled veal kidney, chard, bacon & mushies
shallots & pommery mustard 19-
cioppino & garlic toast 24-
halibut, morels, cauliflower, ramps,& asparagus 28-


s i d e s

french fries & truffle mayo 4-
onion rings 4-
mini mac & cheese 4-
broccoli, capers, anchovy & chili, grana 6-
chard , bacon & currants 6-
mashed potatoes 5-

Our January dinner menu - don’t forget to check out our daily chalkboard specials!

Fri, January 18, 2013

Starters

beetroot,chicory, cress, pear, walnuts & blue cheese 11-

burrata, proscuitto & antipasto vegetables 12-

warm marinated olives 4-

chicken liver & foie gras parfait, toasts & “jam” 14-

romaine hearts, caesar dressing, pine nuts, crisp capers & grana 10-

spicy-salty japanese eggplant, sweet chili & prawns 12-

octopussy 12-

curried crab, fennel, chicory & grapefruit 14-

buck a shuck oysters 1- ea

carrot & dill soup with curry yoghurt 6-


entrees

bangers & mash & onion rings 16-

pork chop, apple sauce, mash & mustard 19-

beef shortribs bourguignon style 22-

canyon burger & fries 16-

scallops, wild mushroom risotto & leeks 25-

sake kasu black cod, pumpkin, dashi & greens 24-

chicken & prawn thai coconut curry, jasmine rice 18-

osso bucco, orange, walnuts & soft polenta 24-

steak & potatoes-flat ironsteak, shallots, bordelaise & fries 22-

linguine vongole 19-

spicy albacore sashimi & crispy mr bean futomaki 24


pizzas


margherita-burrta/tomato/basil & rocket 15-

cheesehead – fontina/ mozzarella/cheddar/provolone 15-

blt-bacon /spinach/ cherry tomatoes/ cheddar 15-


sides


french fries & truffle mayo (side) 4-

onion rings (side) 4-

smoked gouda & aged cheddar mac & cheese (side) 4-

broccoli, capers, anchovy & chili, grana(side) 6-

chard & bacon, currants & quinoa 8-

chili cheese fries 6-



desserts


tcho chocolate budini & salt caramel gelato 7-

crème brulee 6-

ice creams & gelato 5-

panna cotta-lavender salt 7-

local cheeses with stuff 5- each