DOCKSIDE RESTAURANT

DINNER MENU
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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.

BEGINNINGS

ROSEMARY & FLAKED SEA SALT FOCACCIA | 9
GARLIC SCAPES & CHIVE BUTTER

SMOKED & MARINATED OLIVES I 10
SMOKED CASTELVETRANO OLIVES, CITRUS-MARINATED OLIVE MEDLEY, HERBS

PANISSE | 12
CRISPY CHICKPEA FRIES, ESPELETTE AIOLI

ARANCINI | 13.5
CARNAROLI RICE, SCAMORZA, POMODORO, PECORINO, TOMATO

OYSTERS ON THE HALF SHELL | 14
VERJUS & HIBISCUS MIGNONETTE GRANITA

SMOKED SALMON RILLETTES | 16
HOUSE-CURATED & SMOKED SALMON, SHALLOTS, DILL, ROE, POTATO CHIPS

CALABRIAN CHILI CHEESE DIP |16
MANCHEGO, CHIVES, FORNO-BAKED FLATBREAD

STICKY GLAZED PORK BELLY BITES | 18
MADEIRA-BROWNSUGAR REDUCTION, FENNEL POLLEN, ALMOND-RAISIN AGRODOLCE

HOUSE-MADE CAVATELLI | 18
GUANCIALE CREAM, CHANTERELLES, TRUFFLE PECORINO

SEARED HOKKAIDO SCALLOPS | 21
ALMOND PURÉE, BACON, WATERCRESS, APLE, WARM-SHALLOT VINAIGRETTA, BROWN BUTTER

WAGYU BEEF CARPACCIO | 24
CARAMELIZED ONION AIOLI, ARUGULA, PIAVE VECCHIO

FROM THE GARDEN

TALLEGIO ON ENDIVE | 13.5
TOASTED WALNUTS, AGED BALSAMIC

EGGPLANT TIAN | 15
FONTINA, BASIL, GRANA PADANO

LITTLE GEMS CAESAR SALAD | 16
GARLIC BREAD CRUMBS, GRANA PADANO

BOSTON LETTUCE & SPRING PEA SALAD | 16
PANCETTA, SNAP PEAS, ENGLISH PEAS, RADISH, DILL, BUTTERMILK DRESSING

FRUITS DE MER PLATTER

OYSETERS, DUNGENESS CRAB, SHRIMP, ALBACORE TUNA, SALMON RILLETTES | 115

PASTA

SKILLET-BAKED MAC N’ CHEESE | 24
TROTTOLE, MORNAY SAUCE, GRUYÉRE, MOZZARELLA, HERB BREAD CRUMBS
ADD: SHRIMP | 10 – BACON | 5 – MUSHROOMS | 5

SPAGHETTI ALLE VONGOLE | 32
HOUSE-MADE SPAGHETTI, FRESH CLAMS, CLAM NECTAR, WHITE WINE, BUTTER, HERBS

SALSICCIA & RAPINI RIGATONI | 28
PORK AND FENNEL ITALIAN SAUSAGE, RAPINI, POMODORO, RICOTTA SALATA

MAINS

LOBSTER & CHARRED CORN RISOTTO | 36
CARNAROLI RICE, CHARRED CORN, ATLANTIC LOBSTER, LOBSTER BISQUE BUTTER

SALAD NIÇOISE | 34
RARE-SEARED & CONFIT ALBACORE TUNA, POTATO, GREEN BEANS, NIÇOISE OLIVES, SIX MINUTE EGG, GRAINY MUSTARD VINAIGRETTE

PAN-ROASTED STEELHEAD SALMON | 36
POTATO RÖSTI, ASPARAGUS, SAUCE GRIBICHE

SOLE EN PAPILLOTTE | 38
FINGERLING POTATO, GEM TOMATO, HARICOTS, LEMON, BUTTER, WHITE WINE

GUINEA FOWL MARSALA | 39
CHANTRELLE MUSHROOMS, TUSCAN KALE, PICKLED RAMPS, MARSALA JUS

GRILLED FRASER VALLEY PORK CHOP | 41
ITALIAN KIMCHI DRESSING, CABBAGE, TURNIPS, APPLE

NEW YORK STRIPLOIN AU POIVRE | 52
POMMES PONT-NEUF,HARICOTS

THE CONSUMPTION OF RAW OYSTERS POSES AN INCREASED RISK OF FOOD-BORNE ILNESS. A COOKING STEP IS NEEDED TO ELIMINATE POTENTIAL BACTERIAL OR VIRAL CONTAMINATION – MEDICAL HEALTH OFFICER

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Breakfast
Lunch
Dinner
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