Dockside’s dinner menu draws its inspiration from our home on Granville Island and our beautiful city of Vancouver. We source all our ingredients at the peak of their freshness and taste and are proud to offer our guests made-from-scratch delicious options for sharing, snacking, or satisfying big appetites.

Dinner Menu

Items are subject to change.

Salad

Caprese: fior di latte, heirloom tomato, basil, aged balsamic 18
Tuscan Kale Caesar: herbed bread crumbs, pecorino, lemon 15
Niçoise: rare-seared & confit tuna, gem tomato, niçoise olives, green beans, egg, mustard vinaigrette 20
 
Vegetables

Olives: marinated & smoked, citrus, herbs 10
Cauliflower: grape gastrique, crispy capers, pine nuts 13
Beets: pickled & smoked, chevre, chives, pistachio 14
Hummus: green garbanzo beans, sumac, forno-baked za’atar flatbread 16

Smalls & Shares

Potato Gnocchi: smoked ricotta, slow melted leeks, charred corn, jalapeno aioli 16
Prosciutto Flatbread: fior di latte, arugula, tomato, basil pesto 18
Skillet Cheese Rolls: confit garlic butter, boursin, fontina, pesto aioli 16
Burrata: Okanagan peaches, crispy prosciutto, basil, charred jalapeno-honey vinaigrette 18
Grilled Humboldt Squid: chickpeas, cucumber, salsa verde, smoked paprika vinaigrette 16
Seared Hokkaido Scallops: brown butter snow, confit garlic aioli, enoki mushrooms, tapioca cracker 21
Chorizo & Clams: manila clams, wine chorizo, fregola, garlic, herbs, grilled baguette 24
Crispy Pork Belly: madeira-brown sugar glazed, agrodolce, fennel pollen 18
Wagyu Beef Carpaccio: truffle aioli, pickled mustard seeds, shaved padano, crostini 21
Bone Marrow: onion jam, herbed bread crumb, grilled baguette 18

Large

Pea Risotto: pancetta, pea puree, sorrel, basil, shaved padano 26
Vongole: linguini, manila clams, white wine, garlic, herbs, pangratatto 28
Cioppino: mussels, manila clams, prawns, cod, fennel, saffron-tomato broth, grilled baguette 32
Amatriciana: strozzapretti, guanciale, pancetta, chillies, san-marzano tomato, basil, pecorino 26
Skillet Mac & Cheese: orecchiette, mornay sauce, gruyere, mozzarella, herbed bread crumbs 20
+mushrooms 6      +bacon 4      +baby shrimp 6      +garlic prawns 9
Halibut:  ask server for daily details MP
Forno Roasted Whole Trout: cauliflower purée, wilted greens, sauce vierge 34
Confit Duck Leg: mustard spaetzle, radicchio, frisée, apple puree, horseradish 34
St. Louis BBQ Ribs: german-style potato salad, apple fennel coleslaw 36
Pork Milanese: crispy breaded pork chop, arugula, roasted fennel, tomato, grated padano 34
Roasted Lamb Sirloin: orzo, charred broccolini, romesco sauce 42
Grilled NY Striploin:  wild mushrooms, asparagus, horseradish gremolata 51

Modification requests outside of allergies are done upon approval of the Chef

Dinner
Lunch
Brunch
Happy Hour