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.

Spring greens: artisanal seasonal greens, goat cheese, currants, champagne vinaigrette 16
Nero Caesar: bread crumbs, pecorino, lemon 18
Confit duck: radicchio, fennel, orange, apple, walnuts 18
Niçoise: rare-seared & confit tuna, gem tomato, niçoise olive, green bean, egg, mustard vinaigrette 20

Cauliflower: grape gastrique, fried capers, pine nuts 16
Hummus: green garbanzo beans, sumac, forno baked za’atar pita 14
Beets: pickled & smoked, sherry vinaigrette, chevre, pistachio 14
Olives: marinated & smoked, charred orange, rosemary 14

Flat bread: fior di latte, prosciutto, arugula, tomato, pesto 16
Skillet cheese rolls, confit garlic butter, boursin, fontina, pesto aioli 12
Carpaccio: wagyu beef, truffle aioli, padano, crostini 21
Bone marrow: onion jam, herb bread crumb, baguette 22
Pork belly bites: madeira-brown sugar glaze, agrodolce, fennel pollen 18
Clams & chorizo: fregula, herbs, charred baguette 24
Scallops: brown butter, confit garlic aioli, enoki mushrooms 21
Grilled humboldt squid: chickpeas, cucumber, salsa verde, smoked paprika vinaigrette 16
Skillet baked mac & cheese 19 + mushrooms 6 + bacon 4 + shrimp 9

10oz Ribeye: asparagus, aged balsamic, mushrooms, fingerlings 55
Lamb sirloin: orzo, charred broccolini, romesco 39
St. Louis BBQ ribs: german style potato salad, coleslaw 32
Pork Milanese: breaded pork chop, arugula, roasted fennel, tomato, padano 34
Pea risotto: pancetta, basil, sorrel, padano 24
Vongole: manila clams, linguini, white wine, garlic, herbs, anchovy crumb 28
Cioppino: mussels, manila clams, prawns, cod, fennel, saffron-tomato broth, grilled baguette 32
Amatriciana: strozzapretti, guanciale, pancetta, chilies, san marzano tomato sauce, basil, pecorino 27
Trout: cauliflower purée, wilted greens, sauce vierge 34
Halibut: ask server for daily details MP

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

Happy Hour